Description
A cozy, hands-off weeknight dinner featuring tender shredded chicken, rice, beans, corn, and tangy salsa cooked in a slow cooker.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 jar salsa (16 oz)
- 1 packet taco seasoning
- 1 cup rice (uncooked)
- 2 cups chicken broth
- Toppings: shredded cheese, avocado, sour cream, cilantro, lime
Instructions
- Place the chicken breasts at the bottom of the slow cooker in a single layer.
- Add the drained black beans, corn, salsa, and taco seasoning on top of the chicken.
- Pour in the uncooked rice and chicken broth.
- Stir gently to combine all ingredients.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is cooked through.
- Shred the chicken with two forks in the slow cooker.
- Serve the mixture in bowls and top with cheese, avocado, sour cream, cilantro, and lime.
Notes
For meal prep, divide portions into containers and add fresh toppings when ready to eat. Store leftovers in airtight containers for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Keywords: slow cooker, chicken burrito bowls, easy dinner, meal prep, one pot, Mexican