Slow Cooker Salsa Chicken

Abdelaziz

Shredded chicken cooked with salsa, black beans and corn in the slow cooker, ready for bowls, salads and lettuce wraps.

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Prep Time 10

Cook Time 6

Total Time 6 10

Servings: 6 servings

Course: Main Course

Cuisine: Mexican

Calories: 260

Ingredients Method Notes

Ingredients

2 pounds boneless, skinless chicken breasts 900 g, fully thawed
1 1/2 cups salsa 360 ml, check the label for gluten
1 can black beans 15 oz / 425 g, drained and rinsed
1 cup frozen corn 140 g
1 teaspoon ground cumin
1 teaspoon chili powder check the label for gluten
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 lime juiced
1/4 cup chopped cilantro 10 g

Method

Put the chicken in the slow cooker. Add the beans, corn, salsa, cumin, chili powder, garlic powder and salt.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken reaches 165°F (74°C) and shreds easily.
Shred the chicken in the pot, stir it back into the juices and let it sit for 10 minutes so it absorbs the sauce.
Stir in the lime juice and cilantro.

Notes

Thaw the chicken in the refrigerator first, because frozen chicken heats too slowly in a slow cooker. Cook time shown is for the low setting. Nutrition values are rough estimates.