Ingredients:

  • 1.5-2 lb (680-900g) boneless, skinless chicken breasts
  • 1 (16 ounce/450g) jar of your favourite salsa
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can corn, drained (fresh or frozen works too! About 1 cup/150g)
  • 1 tbsp (15ml) chili powder
  • 1 tsp (5ml) ground cumin
  • 1/2 tsp (2.5ml) garlic powder
  • 1/4 tsp (1.25ml) onion powder
  • Salt and pepper to taste
  • Optional garnishes: Fresh cilantro, avocado, Greek yogurt or sour cream, lime wedges

Instructions:

  1. Lightly grease the inside of your slow cooker to prevent sticking.
  2. Place the chicken breasts in the bottom of the slow cooker.
  3. Pour the salsa over the chicken, then sprinkle with chili powder, cumin, garlic powder, and onion powder. Season with salt and pepper.
  4. Cover and cook on Low for 4-6 hours, or on High for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork (internal temperature reaches 165°F/74°C).
  5. Remove the chicken from the slow cooker and shred it with two forks.
  6. Return the shredded chicken to the slow cooker. Stir in the black beans and corn.
  7. Cook for another 15-30 minutes to heat the beans and corn through.
  8. Serve hot, garnished with your favourite toppings.