Ingredients (for 5 Servings)
1.75 lbs boneless, skinless chicken breast
1 can (15 oz) Canned Black Beans (drained & rinsed)
1 can (14.5 oz) Canned Diced Tomatoes (undrained)
1 medium jar (16 oz) medium or mild salsa
1 small packet (1 oz) low-sodium taco/chili seasoning
Recipe Instructions
1) Dump: Place the chicken breasts in the bottom of your 5-quart slow cooker.
2) Pour & Add: Pour the salsa over the chicken. Add the diced tomatoes (with juice) and the drained, rinsed black beans. Sprinkle with seasoning.
3) Cook (5-Qt Optimized): Cover and cook on LOW for 5-6 hours or HIGH for 2.5-3 hours.
4) Shred: Once the chicken is cooked through, shred it directly in the slow cooker using two forks, then stir everything to combine.
Estimated Nutrition per Serving (1/5 of batch)
Calories: ~350-400 kcal
Protein: ~45-50g
by Stefabeth0
6 Comments
This looks so good! Might have to give this recipe a try.
Excellent job!! It looks delicious and easy on the budget, too.
Are you pleased with the result? Would you make it again?
If you like corn, you could also add a drained can of corn or frozen corn.
Thanks for sharing!
Thanks for the share. I will be making this.
The description alone sounded good but the picture made me effing drool.
Looks good!
We make this all the time. I love to throw it into a tortilla with some cheese and sour cream.