Ingredients:
4 boneless, skinless chicken breasts
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) corn, drained
1 jar (16 ounces) salsa
1 can (4 ounces) diced green chilies
1 package (1 ounce) taco seasoning
1/2 cup chicken broth
1 cup shredded cheddar cheese
1/4 cup fresh cilantro, chopped
Sour cream (optional, for serving)
Directions:
Place the chicken breasts in the bottom of the crockpot.
Sprinkle the taco seasoning evenly over the chicken.
Top with black beans, corn, salsa, and green chilies.
Pour chicken broth over the ingredients.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Shred the chicken in the crockpot using two forks.
Sprinkle shredded cheddar cheese over the top and cover for an additional 10 minutes, or until the cheese is melted.
Garnish with chopped cilantro. Serve with sour cream if desired.
Prep Time: 10 minutes | Cooking Time: 6 hours | Total Time: 6 hours 10 minutes | Kcal: 350 kcal per serving | Servings: 6 servings
