Crockpot Mexican Chicken

Name: Crockpot Mexican Chicken
Prep time: 10 min
Cook time: 6 min
Total time: 6 min
Ingredients: 3 pounds boneless, skinless chicken breasts or thighs; 1 (16-ounce) jar salsa; 1 (1-ounce) packet low-sodium taco seasoning; 1 (15-ounce) can black beans, drained and rinsed; 1 (15-ounce) can corn, drained; optional toppings: lime juice, fresh cilantro, shredded cheese

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Prep Time: 10 minutes

Cook Time: 6 hours

Total: 6 hours, 10 minutes

Servings: 6

Author : Kim - InsanelyGood

Ingredients

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3 pounds boneless, skinless chicken breasts or thighs1 (16-ounce) jar salsa1 (1-ounce) packet low-sodium taco seasoning1 (15-ounce) can black beans, drained and rinsed1 (15-ounce) can corn, drainedoptional toppings: lime juice, fresh cilantro, shredded cheese

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Instructions

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Step 1

Add the chicken breasts or thighs to the Crockpot.

Step 2

Pour the salsa and sprinkle the taco seasoning over the chicken. Mix to coat the chicken evenly.

Step 3

Add the black beans and corn to the Crockpot. Stir to combine all ingredients.

Step 4

Cover and cook on low for 6-8 hours or on high for 4-6 hours. Or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Step 5

Remove the chicken from the Crockpot and shred it using two forks. Return the shredded chicken to the Crockpot and mix well with the juices.

Step 6

If desired, add a squeeze of fresh lime juice and a sprinkle of chopped cilantro. Stir to combine, and top with shredded cheese for an extra layer of flavor.

Step 7

Serve the Mexican shredded chicken in tacos, burritos, enchiladas, salads, or rice bowls. Enjoy!