Slow Cooker Mexican Chicken (Printer-Friendly)
Wholesome chicken simmered with black beans, corn, salsa, and fresh cilantro in a slow cooker.
# What You'll Need:
→ Protein
01 -
5-6 boneless, skinless chicken breasts (fresh or thawed)
→ Spices and Seasoning
02 -
1 ounce (28 g) reduced sodium taco seasoning
→ Vegetables and Legumes
03 -
19 oz (540 g) canned black beans, rinsed and drained
04 -
12 oz (340 g) canned corn, rinsed and drained
05 -
1 small onion, chopped
06 -
2 cups (480 ml) salsa, medium heat
07 -
2 tablespoons fresh cilantro, chopped
→ Optional Garnishes
08 -
Additional fresh cilantro
09 -
Fat free sour cream
10 -
Fat free shredded cheddar cheese
# Steps to Follow:
01 -
Place chicken breasts at the bottom of the slow cooker. Drain and rinse the black beans and corn before adding. Add taco seasoning, chopped onion, salsa, black beans, corn, and fresh cilantro on top.
02 -
Stir the ingredients gently to distribute seasonings and vegetables evenly over the chicken.
03 -
Cover and cook on low heat for 5 to 6 hours, or until the internal temperature of the chicken reaches 165°F (74°C).
04 -
Serve the chicken mixture over rice, cauliflower rice, or in low-carb tortillas. Optionally, garnish with additional cilantro, fat free sour cream, and fat free shredded cheddar cheese. Use a straining spoon when serving in tacos to reduce excess liquid.
# Extra Suggestions:
01 -
Chicken can be shredded after cooking using a stand mixer or by hand for easier serving.
02 -
This dish keeps well refrigerated for up to 3 days or freezes for up to 3 months in an airtight container.