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Dump and Go Crockpot Teriyaki Chicken: A Simple Delight!

A simple and delicious Dump and Go Crockpot Teriyaki Chicken recipe that requires minimal prep and delivers maximum flavor.
Print Recipe
Prep Time 10 minutes
Course: Main Dish
Cuisine: Mexican
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Place the chicken breasts in the slow cooker.
  2. Sprinkle the taco seasoning evenly over the chicken.
  3. Pour the salsa over the chicken, then add the black beans, corn, and diced bell peppers.
  4. Drizzle lime juice over the mixture and season with salt and pepper.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and shreds easily.
  6. Once cooked, shred the chicken in the slow cooker using two forks and mix everything together.
  7. Serve the chicken mixture in tortillas and add your favorite toppings.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 30gProtein: 25gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gCholesterol: 70mgSodium: 600mgFiber: 8gSugar: 4g

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.

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