Description
A comforting slow cooker dish filled with tender chicken, beans, corn, and vibrant spices, perfect for family gatherings.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup black beans (canned, drained, and rinsed)
- 1 cup corn (canned or frozen)
- 1 can 14 oz diced tomatoes with green chilies
- 1 cup salsa
- 1 packet taco seasoning
- 1 bell pepper (chopped)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- Salt and pepper to taste
- Cooked rice or quinoa for serving
- Avocado (sliced)
- Sour cream
- Shredded cheese
- Cilantro
- Lime wedges
Instructions
- Pat the chicken dry and season both sides with salt and pepper. Place the breasts in the bottom of the slow cooker.
- Chop the bell pepper and onion into even pieces; mince the garlic.
- Layer the black beans and corn over the chicken.
- Scatter the chopped onion and bell pepper on top.
- Pour the diced tomatoes and salsa over everything.
- Sprinkle the taco seasoning over and press the minced garlic into the sauce.
- Cover the slow cooker and set it to low for 4 to 6 hours, or high for 2 to 3 hours.
- Once chicken reaches 165°F, remove and shred it, returning it to the pot.
- Serve with warm rice or quinoa and desired toppings.
Notes
For deeper flavor, consider adding chicken broth or tomato paste. Toppings can be personalized for individual preferences.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg