My favorite kind of slow cooker recipe is the kind that takes very little prep. This recipe is easy to pull together before heading out the door. Once it’s done you pile everything into bowls and it’s done. You can put this chicken on top of rice or eat it as a side with veggies. I prefer it in top of salad.
This is what you will need:
1 1/2lbs boneless skinless chicken breast
1 tsp kosher salt
1 1/2 cup store bought chunky salsa
1 1/4 cups canned black beans, rinsed and drained
1 1/4 cups frozen corn kernels
1/2 tsp garlic powder
1 tsp ground cumin
2 tablespoons chopped fresh cilantro
Season the chicken with the salt, put it in a slow cooker, and top with the salsa, black beans, corn, garlic powder, and cumin.
Cover and cook on high for 4 hours or on low for 8 hours. Transfer the cooked chicken to a large plate. Shred with two forks and return to the slow cooker. Add the cilantro.
Tip: This would also go great with some pico de gallo on top.