Slow Cooker Salsa Chicken
Three main ingredients, five minutes of prep, and shredded chicken that works in tacos, burrito bowls or over rice all week.
- Prep
- 5 min
- Cook
- 4h
- Total
- 4h 5m
- Serves
- 6
slow cooker
budget
high protein
gluten-free
Ingredients
- 2 lb boneless skinless chicken breasts
- 1 1/2 cups salsa
- 1 tbsp taco seasoning, check the label if gluten-free
- 1 can black beans, 15 oz, drained and rinsed
- 1 cup frozen corn
- 2 cups long-grain white rice, uncooked, for serving
- 1 lime
Instructions
- 1
Put the chicken in the slow cooker, sprinkle with the taco seasoning and pour the salsa over the top.
- 2
Cover and cook on low for 4 to 5 hours or on high for 2 1/2 to 3 hours, until the chicken reaches 165°F (74°C) and shreds easily.
- 3
Shred the chicken in the cooker with two forks. Stir in the black beans and corn, cover, and cook 15 minutes more to heat through.
- 4
Meanwhile, cook the rice according to the package directions.
- 5
Squeeze the lime over the chicken and serve over rice, or in tortillas.
Tip: Leftovers keep 4 days in the fridge and make an easy lunch with rice and a spoonful of sour cream.