Before you cook
Before you start Equipment you'll need
- 6-quart slow cooker — Provides adequate capacity for chicken breasts and salsa to cook evenly on low heat without overcrowding
- Cutting board — Provides safe surface for prep work if trimming chicken or chopping fresh garnishes
- Chef's knife — Useful for trimming excess fat from chicken or slicing before serving
- Two forks or stand mixer — Essential for shredding cooked chicken into tender, consistent pieces after slow cooking
- Measuring cups and spoons — Ensures accurate proportions of salsa and seasonings for proper flavor balance
- Serving spoon — Convenient for portioning shredded chicken and sauce into bowls or onto plates
Safety Safety & allergen notes
- Use a sharp knife and cut away from your body when dicing onions and peppers to prevent knife cuts
- Chicken must reach an internal temperature of 165°F to be safely cooked - use a meat thermometer to verify doneness
- When removing hot chicken from the slow cooker, use tongs or a slotted spoon and keep hands away from steam to prevent burns
- The slow cooker lid and contents remain extremely hot during and after cooking - use pot holders and allow steam to escape away from your face
- Wash hands, cutting boards, and utensils thoroughly after handling raw chicken to prevent cross-contamination with other foods
Non-negotiables Rules for success
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Place chicken on the bottom of the slow cooker before adding liquids
Chicken at the bottom ensures even heat distribution and proper cooking; placing it on top can result in uneven cooking and dry meat
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Ensure chicken is partially submerged in liquid after stirring
Submerged chicken cooks evenly and stays moist; exposed portions dry out and become tough
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Cook on low for 6 hours rather than high for 3 hours for best results
Low heat allows collagen in chicken to break down gradually into gelatin, creating tender, shreddable meat; high heat can cause chicken to become stringy or tough
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Shred chicken immediately after cooking while still warm
Warm chicken shreds easily with forks; cooled chicken becomes firm and difficult to shred cleanly
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Taste and adjust seasonings after combining shredded chicken back into sauce
Seasonings distribute and intensify during cooking; final tasting ensures proper flavor balance before serving
Prep Get set first
About 8 min of prep
- Gather 6-quart slow cooker and have it ready
- Get cutting board and knife for dicing onion and bell pepper
- Measure out salsa (2 cups), chicken broth (1 cup), and all seasonings
- Drain and rinse canned black beans
- Have all ingredients within arm's reach of slow cooker
Most prep takes 8 minutes, but the actual cooking is hands-off for 6 hours on low (or 3 hours on high), then 5 minutes to shred the chicken.
Ingredients
Instructions
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Prep the vegetables
Dice the onion and red bell pepper into bite-sized pieces.
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Add chicken to slow cooker
Place the chicken breasts in the bottom of a 6-quart slow cooker.
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Add liquids
Pour the salsa and chicken broth over the chicken.
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Add seasonings
Sprinkle the taco seasoning, cumin, and chili powder evenly over the chicken.
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Add vegetables and beans
Add the diced onion, bell pepper, black beans, and corn to the slow cooker.
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Combine ingredients
Stir gently to combine all ingredients, ensuring the chicken is partially submerged.
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Slow cook
Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
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Shred the chicken
Remove the chicken breasts and shred them using two forks or a stand mixer.
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Return chicken to sauce
Return the shredded chicken to the slow cooker and stir to combine with the sauce.
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Adjust seasoning
Taste and adjust seasonings with salt and pepper as needed.
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Serve
Serve hot, garnished with fresh cilantro if desired.
Chef's notes
Can be prepared in slow cooker up to 12 hours ahead; store in refrigerator and reheat gently before serving
For deeper flavor, use fresh salsa instead of jarred, or add 1 tsp ground cumin and 1/2 tsp smoked paprika
Serve over rice, in tortillas, over baked potatoes, in salads, or with pasta
Pair with toppings such as shredded cheese, sour cream, avocado, lime wedges, or tortilla chips