Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 ounce taco seasoning (1 packet)
- 15.5 ounces canned corn kernels, drained (1 can)
- 15.5 ounces canned black beans, drained and rinsed (1 can)
- 1 cup salsa, store-bought or homemade
- ½ lime, juiced
- 1 tablespoon minced fresh cilantro, for garnish
- 1 cup cooked rice (optional, for serving)
Instructions
- Prepare the Chicken: Place the chicken breasts at the bottom of the crockpot and sprinkle half of the taco seasoning on top.
- Add Remaining Ingredients: Add the drained corn, rinsed black beans, salsa, and the remaining taco seasoning to the crockpot.
- Cook: Set the crockpot to cook on low for 6-8 hours, or until the chicken’s internal temperature reaches 165°F.
- Shred the Chicken: Once cooked, remove the chicken from the crockpot and shred it with a fork. Return the shredded chicken to the crockpot.
- Finish the Dish: Mix in the lime juice and garnish with minced cilantro.
- Serve: Serve the shredded chicken over cooked rice or use it as a filling for tacos or burritos.
Notes
Prep Time: 10 min | Cooking Time: 6-8 hours | Total Time: 8 hr 10 min | Calories: 350 per serving (approx.) | Servings: 4
Enjoy this delicious and versatile Crockpot Mexican Shredded Chicken with your favorite toppings!