Tender shredded chicken slow-cooked with beans, corn, and salsa, served over rice and topped with burrito fixings.
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts (or thighs)
- 1 cup salsa (chunky or smooth, your choice)
- 1 can (15 oz) black beans, rinsed & drained
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 packet taco seasoning (or 2 tbsp homemade mix)
- 1 cup low-sodium chicken broth
- 1 small onion, diced (optional)
- 1 bell pepper, diced (optional for extra flavor)
For Serving:
- Cooked rice (white, brown, or cilantro lime rice)
- Shredded cheese
- Sour cream or Greek yogurt
- Avocado or guacamole
- Fresh cilantro
- Lime wedges
Instructions
- Load the Slow Cooker → Place chicken breasts in the bottom. Add salsa, beans, corn, tomatoes, taco seasoning, onion, and bell pepper. Pour broth over the top.
- Cook → Cover and cook on low 6–7 hours or high 3–4 hours, until chicken is tender.
- Shred Chicken → Remove chicken, shred with two forks, then stir it back into the mixture.
- Assemble Bowls → Spoon over rice, then load up with cheese, sour cream, avocado, cilantro, and a squeeze of lime.
Tips & Variations
- Spicy Kick → Add jalapeños or hot salsa.
- Low-Carb → Serve over cauliflower rice or lettuce instead of rice.
- Meal Prep Friendly → Store leftovers in containers; keeps well for 4 days in the fridge.