Crockpot Salsa Chicken

Ingredients

• 1 package Boneless Skinless Chicken Breasts (about 1.5 lb, organic grass‑fed if possible)
• 1 packet Taco Seasoning Mix (any brand; can substitute homemade blend)
• 1 can Corn (15 oz, drained and rinsed)
• 1 can Black Beans (15 oz, drained and rinsed)
• 1.5 cup Picante Sauce or Salsa (Pace brand mild salsa; any salsa or picante sauce works)

Instructions

1. Drain and rinse corn and beans

   Open the cans, pour the corn and black beans into a colander, rinse under cold water and let drain.

   Time: PT5M

2. Add base ingredients to crockpot

   Place the drained corn and black beans into the crockpot. Add 1½ cups of salsa and the packet of taco seasoning. Stir gently to combine.

   Time: PT3M

3. Nestle chicken into the mixture

   Lay the chicken breasts on top of the salsa‑corn‑bean mixture, pressing them down so they are partially covered by the liquid.

   Time: PT2M

4. Cook in the crockpot

   Set the crockpot to HIGH and cook for 4 hours (or LOW for 6‑8 hours if you have more time).

   Time: PT4H

5. Shred the chicken

   When the time is up, check that the chicken reaches an internal temperature of 165 °F. Using two forks (or a spoon), pull the chicken apart directly in the pot until fully shredded.

   Time: PT5M

6. Stir and keep warm

   Give the shredded chicken a good stir to coat all pieces with the sauce. Keep the crockpot on the “warm” setting until ready to serve.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

30 g

Carbohydrates

20 g

Fat

5 g

Fiber

5 g