Simple Crockpot Tex-Mex Chicken Dinner

Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 2 cup salsa (Use mild, medium, or hot salsa according to preference.)
• 1 can black beans (Drained and rinsed.)
• 1 can corn kernels (Drained; frozen corn may be substituted.)
• 1 can diced tomatoes (Undrained.)
• 1 packet taco seasoning
• 1 cup shredded Mexican-blend cheese (For serving.)
• 4 cup cooked rice (For serving.)
• 0.25 cup fresh cilantro (Chopped, for garnish.)

Steps

1. 1

   Place the chicken breasts in a 5- to 6-quart slow cooker. Sprinkle the taco seasoning evenly over the chicken.

2. 2

   Add the salsa, black beans, corn, and undrained diced tomatoes. Stir the vegetables and sauce gently around the chicken without needing to submerge it completely.

3. 3

   Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until the chicken reaches an internal temperature of 165°F / 74°C and shreds easily with a fork.

4. 4

   Transfer the chicken to a plate and shred it with two forks. Return the shredded chicken to the slow cooker and stir it into the sauce and vegetables.

5. 5

   Taste and adjust the seasoning if needed. Serve over cooked rice and top with shredded cheese and chopped cilantro.

Notes

The linked TikTok was not accessible and no written recipe, transcript, or visible recipe text was provided. Ingredients and method are therefore a generic reconstruction from the title and hashtags, not a verified extraction of the creator's recipe.

Nutrition per serving

• main
• Tex-Mex
• slow-cooker
• crockpot
• weeknight dinner
• one-pot
• high-protein