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5 from 3 votes

Slow Cooker Fiesta Chicken

Fall-apart chicken with corn, black beans, and salsa, all perfect spiced.
Prep Time15 minutes
Active Time8 hours
Total Time8 hours 15 minutes
Course: Main Course
Cuisine: American, Mexican, Tex-Mex
Keyword: crock pot, easy dinner
Yield: 6
Calories: 306kcal
Author: Sweet Ordeal

Materials

  • 1 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. dried oregano
  • 16 oz. salsa
  • 1 1/2 lbs. skinless, boneless chicken breast, (2 medium chicken breasts)
  • 15 oz. black beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 1/4 cup water

Instructions

  • Line your crock pot with a liner if you have one. This is optional, but makes for easy clean-up.
  • In a small bowl, mix all the spices together (chili powder through oregano). Pour half the jar of salsa into the crock pot.
  • Season both sides of the chicken with spices and place in the crock pot. Pour rest of salsa on top of the chicken, along with the black beans, corn, water, and any remaining spices. Stir gently, then cover.
  • For best results, heat on LOW for 6 - 8 hours, or on HIGH for 3.5 - 4 hours. Internal temperature should be 165°.
  • Once cooked, shred chicken with 2 forks. Stir and serve. Enjoy!

Nutrition

Calories: 306kcal | Carbohydrates: 35g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 994mg | Potassium: 1100mg | Fiber: 10g | Sugar: 3g | Vitamin A: 1174IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 5mg