Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes with green chiles (Fire-Roasted)
- 1 (6 oz) can tomato paste
- 2 cups low-sodium chicken broth
- 1 packet taco seasoning (or homemade blend: 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne)
- 1 tsp smoked paprika
- 1 Bay leaf
- 1 tbsp lime juice
- Salt and pepper to taste
- For serving: tortilla chips, avocado, shredded cheese, sour cream, cilantro, lime wedges
Instructions
- Place chicken breasts in the slow cooker.
- Add black beans, corn, diced tomatoes with green chiles, tomato paste, chicken broth, taco seasoning, smoked paprika, and Bay leaf. Stir to combine.
- Cook on Low for 5–6 hours or High for 3–4 hours, until chicken shreds easily with a fork.
- Remove Bay leaf and shred chicken directly in the pot using two forks.
- Stir in lime juice and season with salt and pepper to taste.
- Serve hot with desired toppings.
Notes
- For extra richness, stir in 1/4 cup heavy cream or coconut milk before serving.
- For gluten-free, ensure taco seasoning is certified GF.
- Doulble the batch and freeze half for a future easy meal.
- Prep Time: 10 minutes
- Cook Time: 5 hours 30 minutes
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: High Protein
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg
