This super easy recipe creates an extremely tender and juicy pulled chicken. Much like you might find at a Mexican restaurant with peppers and onions. As an addition, I have created this recipe to include corn and black beans. This is great as a taco and enchilada filler, or to be served over rice. This makes quite a bit, so you can try it different ways for variety! A great Friday night recipe to last the weekend! You can serve this topped with lettuce, sour cream, and cheese.
Ingredients
- 4 frozens skinless , 5 ounce
- 1 envelope taco seasoning mix , 1 ounce
- 1 can black beans , 15 ounce
- 1 jar salsa , 16 ounce
- 1 package frozen corn , 12 ounce
- 1 medium onion , thinly sliced
- 1 large green bell pepper , julienned
- 1 cup water
Instructions
-
1
Place ingredients in the slow cooker in the following order: chicken, taco seasoning, black beans, salsa, corn, onion, bell pepper, and water.
-
2
Cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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3
Shred chicken with 2 forks.
Nutrition Facts
Per serving
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