Ingredients:

  • 2 lbs (approximately 900g) frozen boneless, skinless chicken breasts
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can corn, drained (or frozen corn - about 1.5 cups)
  • 1 (10 ounce/283g) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 (1 ounce/28g) packet taco seasoning
  • 1/2 cup (approximately 120 ml) chicken broth (or water)
  • 1/2 cup (approximately 120ml) salsa, your favorite kind
  • Optional: 1 lime, juiced (about 2 tablespoons or 30ml)
  • Optional: 1/4 cup chopped fresh cilantro, for garnish

Instructions:

  1. Place frozen chicken breasts in the bottom of the slow cooker.
  2. Pour black beans, corn, diced tomatoes and green chilies, taco seasoning, chicken broth, and salsa over the chicken.
  3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  4. Once the chicken is cooked through and easily shreds with a fork (internal temperature reaches 165°F/74°C), remove it from the slow cooker and shred with two forks.
  5. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
  6. Stir in lime juice and chopped cilantro, if desired.
  7. Serve hot and enjoy!