Slow Cooker Mexican Chicken (Printer-Friendly)
Tender chicken with black beans, corn, and salsa cooked slowly for rich Mexican-inspired flavors.
# What You’ll Need:
→ Poultry
01 -
5-6 boneless, skinless chicken breasts (approximately 1.1 to 1.3 pounds)
→ Seasoning
02 -
1 ounce (28 grams) reduced sodium taco seasoning
→ Canned Goods
03 -
19-ounce (538 grams) can black beans, rinsed and drained
04 -
12-ounce (340 grams) can corn, rinsed and drained
→ Fresh Produce
05 -
2 cups (480 milliliters) medium salsa
06 -
1 small onion, chopped (about 70 grams)
07 -
2 tablespoons fresh cilantro, chopped (about 8 grams)
→ Garnish (optional)
08 -
Additional fresh cilantro
09 -
Fat-free sour cream
10 -
Fat-free shredded cheddar cheese
# Steps to Follow:
01 -
Drain and rinse canned black beans and corn thoroughly. Chop onion and fresh cilantro. If preferred, cut chicken breasts into bite-sized pieces before cooking.
02 -
Place chicken breasts at the bottom of the slow cooker. Add drained black beans, drained corn, chopped onion, salsa, taco seasoning, and fresh cilantro. Stir gently to combine.
03 -
Cover and cook on low heat for 5 to 6 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through.
04 -
Serve hot over rice, cauliflower rice, or in low-carb tortillas. Optionally, garnish with additional fresh cilantro, fat-free shredded cheddar cheese, and fat-free sour cream. Use a straining spoon if serving as taco filling to reduce liquid.
# Helpful Hints:
01 -
For easier shredding, cook chicken breasts whole and shred with a stand mixer or by hand after cooking.
02 -
This dish stores well in an airtight container in the refrigerator for up to 3 days and freezes for up to 3 months.