Ingredients
Scale
- 2 pounds boneless chicken fillets
- 1 cup salsa
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese
- Fresh cilantro for garnish
Instructions
- Place chicken fillets in the crockpot.
- Add salsa, black beans, corn, cumin, chili powder, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken with two forks.
- Mix the shredded chicken back into the sauce.
- Top with shredded cheese and let it melt before serving.
- Garnish with fresh cilantro.
Notes
- Serve with tortillas or over rice.
- This dish is great for meal prep.
- Adjust spices according to your preference.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken mexican recipes crockpot