Crock Pot Taco Chicken for Weight Loss

Ingredients

• 2 tbsp Avocado Oil (for coating chicken before cooking)
• 1.5 lbs Chicken Breast (boneless, skinless, cut into bite‑size pieces)
• 1 can (15 oz) Black Beans (drained and rinsed)
• 1 bag (12 oz) Frozen Corn (no need to thaw)
• 1 jar (16 oz) Salsa (mild or medium, gluten‑free if possible)
• 1 tsp Chili Powder (adds warmth)
• 1 tsp Ground Cumin
• 0.5 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 1 whole Avocado (sliced for topping)
• 0.5 cup Shredded Cheddar Cheese (optional, for garnish)
• 0.25 cup Ranch Dressing (store‑bought or homemade)

Instructions

1. Gather and Prep Ingredients

   Measure out all spices, drain and rinse the black beans, and slice the avocado for later topping.

   Time: PT5M

2. Add Oil and Chicken to Slow Cooker

   Place the chicken pieces in the slow cooker, drizzle with avocado oil, and give a quick stir to coat.

   Time: PT2M

3. Add Remaining Ingredients

   Add the drained black beans, frozen corn, salsa, chili powder, cumin, salt, and pepper to the pot. Stir everything together so the chicken is evenly coated.

   Time: PT2M

4. Slow‑Cook

   Cover the slow cooker and set it to LOW for 4 hours (or HIGH for 2‑3 hours) until the chicken is tender and reaches an internal temperature of 165°F.

   Time: PT4H

5. Shred and Adjust Seasoning

   Once cooked, use two forks to shred the chicken directly in the pot. Taste and add a pinch more salt or pepper if needed.

   Time: PT5M

6. Serve with Toppings

   Spoon the taco chicken into bowls, top with sliced avocado, shredded cheese, and a drizzle of ranch dressing. Enjoy!

   Time: PT5M

Nutrition Facts

Calories

380

Protein

30 g

Carbohydrates

30 g

Fat

15 g

Fiber

8 g