Description
A cozy and comforting dish that combines chicken, black beans, and spices, perfect for a warm family dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Cooked rice or quinoa for serving
- Chopped fresh cilantro for garnish
- Avocado and cheese for toppings (optional)
Instructions
- Combine chicken breasts, black beans, corn, salsa, cumin, chili powder, salt, and pepper in a slow cooker. Stir gently to mix.
- Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and shreds easily.
- Shred the chicken in the slow cooker using two forks, mixing it with the other ingredients to soak up all those lovely flavors.
- Serve the chicken mixture over cooked rice or quinoa, creating a glorious mound of deliciousness.
- Top with chopped cilantro, and if desired, add creamy avocado and cheese for that extra indulgence.
Notes
Prep the ingredients the night before for a hassle-free dinner. Leftovers can be stored in an airtight container for 3-4 days, and the cooked mixture can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 70mg