AuthorCrockpot Chicken RecipesDifficultyIntermediateTopping Ideas
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Shredded cheese (cheddar, Monterey Jack)
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Sour cream or Greek yogurt
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Fresh cilantro
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Diced avocado or guacamole
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Sliced jalapeños
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Crushed tortilla chips or cornbread on the side
1.5 lbs boneless, skinless chicken breasts or thighs
1 can (15 oz) black beans, drained & rinsed
1 can (15 oz) kidney beans, drained & rinsed
1 can (15 oz) corn, drained (or frozen corn)
1 can (15 oz) diced tomatoes (fire-roasted for extra flavor)
1 small onion, diced
1 bell pepper, diced (any color)
2 cloves garlic, minced
2 cups chicken broth
1 packet (1.25 oz) taco seasoning (or homemade blend)
1 tsp cumin
1 tsp chili powder (adjust for heat)
Salt & pepper to taste
Optional: 1 can (4 oz) diced green chiles (for extra flavor)
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Instructions
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Prep the Crockpot: Lightly grease your slow cooker or use a liner for easy cleanup.
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Add Ingredients: Place chicken at the bottom, then add all remaining ingredients (beans, corn, tomatoes, onion, pepper, garlic, broth, and spices). Stir gently.
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Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
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Shred the Chicken: Once cooked, remove the chicken, shred it with two forks, and return it to the pot. Stir well.
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Adjust Seasoning: Taste and add more salt, pepper, or spices if needed.
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Serve: Ladle into bowls and top with your favorite garnishes.
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs
1 can (15 oz) black beans, drained & rinsed
1 can (15 oz) kidney beans, drained & rinsed
1 can (15 oz) corn, drained (or frozen corn)
1 can (15 oz) diced tomatoes (fire-roasted for extra flavor)
1 small onion, diced
1 bell pepper, diced (any color)
2 cloves garlic, minced
2 cups chicken broth
1 packet (1.25 oz) taco seasoning (or homemade blend)
1 tsp cumin
1 tsp chili powder (adjust for heat)
Salt & pepper to taste
Optional: 1 can (4 oz) diced green chiles (for extra flavor)