Description
A simple and delicious Dump and Go Crockpot Teriyaki Chicken recipe that requires minimal prep and delivers maximum flavor.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 packet taco seasoning (1 ounce)
- 1 cup salsa
- 1 can black beans, drained and rinsed (15 ounces)
- 1 cup corn (frozen or canned)
- 1 cup diced bell peppers (any color)
- 1 tablespoon lime juice
- Salt and pepper to taste
- Tortillas, for serving
- Optional toppings: shredded cheese, sour cream, avocado, cilantro
Instructions
- Place the chicken breasts in the slow cooker.
- Sprinkle the taco seasoning evenly over the chicken.
- Pour the salsa over the chicken, then add the black beans, corn, and diced bell peppers.
- Drizzle lime juice over the mixture and season with salt and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and shreds easily.
- Once cooked, shred the chicken in the slow cooker using two forks and mix everything together.
- Serve the chicken mixture in tortillas and add your favorite toppings.
Notes
- For a spicier version, add diced jalapeños or a dash of hot sauce to the slow cooker.
- Substitute the chicken with ground beef or turkey for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg