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INGREDIENTS
4 1/2 lbs chicken breasts
3 1/2 cups chunky salsa (use whatever heat level you are comfortable with)
3 1/2 cups chicken broth
1 tbsp + 1 tsp taco seasoning
1 1/2 cups frozen corn kernels
19 oz can black beans, drained and rinsed
Optional for Serving:
Strips of toasted tortillas or crushed tortilla chips
INSTRUCTIONS
Combine all ingredients, except chicken in a 6-quart slow cooker. Stir everything to combine.
Add chicken breasts to the mixture in the slow cooker. Do not cut the chicken.
Cook on high for 2 1/2 hours.
Remove the chicken breasts from the slow cooker and place them into a mixing bowl, leaving the liquid and other ingredients in the pot.
Using 2 forks, gently break apart the chicken breasts to shred. I like to have a combination of large chunks and small ones.
Add the shredded chicken back to slow cooker and cook on LOW for 1 1/2 hours.
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