Ingredients:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 teaspoon salt
- 16 ounce jar chunky salsa, I use mild
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 15 ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 1/4 cup fresh cilantro, chopped, optional
- Pico de Gallo, optional for garnish
- Guacamole, optional for garnish
Directions:
Place chicken breasts evenly in the bottom of slow cooker and sprinkle with salt.
Pour the salsa over the top of chicken, then sprinkle with garlic powder and cumin. Add the black beans and corn and stir until everything is combined and chicken is well coated.
Cook on low for 5-6 hours. Remove the lid and shred the chicken with two forks, then mix. Stir in cilantro, if using.
Serve in taco shells, tortillas, lettuce wraps, etc. with you favorite toppings.
Notes:
Make it creamy. For a deliciously creamy version, add a block of cream cheese on top of your ingredients before cooking.
Salsa Recommendations: Feel free to use your favorite salsa in this recipe. I personally like (and recommend) just using a jarred mild chunky salsa.
Instant Pot version: Add 1/2 a cup of chicken broth or water to the bottom of your Instant Pot, then add the rest of the ingredients on top. Cook on high pressure for 10 minutes, then allow the pressure to naturally release for 10 minutes. Release any remaining pressure, remove the lid, and shred chicken as directed.
Store any leftover salsa chicken in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat, in the microwave, or in your crockpot using the warm setting.
