Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- Salt and pepper to taste
- Juice of 1 lime
- Tortilla strips for garnish
- Fresh cilantro for garnish
- Avocado slices for garnish (optional)
- Shredded cheese for garnish (optional)
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add in the black beans, corn, diced tomatoes, onion, and garlic.
- Sprinkle the cumin and chili powder over the top.
- Pour in the chicken broth, and season with salt and pepper.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Once cooked, shred the chicken directly in the pot using two forks.
- Stir in the lime juice and adjust seasoning if necessary.
- Serve hot, garnished with tortilla strips, cilantro, avocado, and cheese if desired.
- Prep Time: 15
- Cook Time: 360