Ingredients
Scale
- 1 pound 1 pound boneless chicken breasts
- 15 oz 1 can black beans, rinsed and drained
- 15 oz 1 can corn, drained
- 16 oz 1 jar salsa
- 1 tablespoon 1 tablespoon taco seasoning
- 1 cup 1 cup shredded cheese
- 1 whole 1 avocado, diced
- to taste Fresh cilantro, for garnish
Instructions
- Place chicken breasts in the bottom of the crockpot.
- Add black beans, corn, salsa, and taco seasoning on top of the chicken.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- When cooking time is up, shred the chicken with two forks and mix everything together.
- Top with shredded cheese and diced avocado.
- Garnish with fresh cilantro before serving.
Notes
- Serve with tortillas, rice, or enjoy on its own.
- Feel free to add jalapeños for an extra kick.
- This dish is great for meal prep and can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Fat: 10
- Carbohydrates: 45
- Fiber: 10
- Protein: 25
Keywords: Cinco de Mayo, Crockpot Recipes, Easy Fiesta Meals, Set-It-and-Forget-It, Mexican Food, Slow Cooker Recipes