Description
Taco Tuesday just got a serious upgrade with this Crockpot Fiesta Chicken that practically makes itself while you handle life. Set it, forget it, then come home to dinner that tastes like you slaved all day.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (8 oz) tomato sauce
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded Mexican cheese blend (optional)
- Fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Instructions
- Dice onion and mince garlic. Drain and rinse black beans.
- Lightly coat slow cooker with cooking spray. Place diced onions on the bottom and arrange chicken breasts in a single layer on top.
- Sprinkle chicken with chili powder, cumin, oregano, salt, and pepper. Add minced garlic over the seasoned chicken.
- Pour diced tomatoes with green chilies and tomato sauce over everything, making sure to cover the chicken completely.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- During the last hour of cooking, stir in the drained corn and black beans.
- Once chicken is tender, remove it from the slow cooker and shred it with two forks.
- Return shredded chicken to the crockpot and stir to combine with all ingredients.
- If using cheese, sprinkle over the top, cover, and cook for an additional 15 minutes until melted.
- Serve hot, garnished with fresh cilantro and lime wedges.