Description
A hearty and flavorful slow cooker dump meal featuring tender chicken, beans, corn, and a blend of spices. Perfect for an easy, hands-off dinner that’s rich in Mexican-inspired flavors and customizable with your favorite toppings.
Ingredients
Scale
Main Ingredients
- 1 lb chicken breast or thighs (frozen or fresh)
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans or black beans, drained and rinsed
- 1 cup frozen corn
- 1 packet taco seasoning or chili seasoning
- 1 cup chicken broth
Spices
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
Optional Toppings
- Shredded cheese
- Sour cream
- Chopped cilantro
- Tortilla chips
- Avocado
Instructions
- Prepare Ingredients: Add the chicken breasts or thighs, diced tomatoes, beans, corn, taco seasoning, garlic powder, onion powder, cumin, paprika, and chicken broth into the slow cooker. Stir gently to combine all ingredients thoroughly, ensuring flavors meld during cooking.
- Cook: Cover the slow cooker with its lid and set it to cook. Choose the low setting for 6-7 hours, ideal for deeply infused flavors and tender meat, or the high setting to cook in 3-4 hours if time is limited.
- Shred Chicken: When the cooking time is complete and the chicken is fully cooked and tender, remove the lid and shred the chicken using two forks directly in the slow cooker. Mix the shredded chicken back into the sauce to distribute evenly.
- Serve: Ladle the hot mixture into bowls and add your choice of optional toppings like shredded cheese, sour cream, chopped cilantro, crunchy tortilla chips, or creamy avocado to enhance texture and flavor.
Notes
- This recipe works well with either fresh or frozen chicken, making it a convenient dump-and-go meal.
- You can substitute black beans for kidney beans or vice versa depending on preference.
- Adjust the seasoning packet choice based on your taste preference—taco seasoning for a classic flavor or chili seasoning for a spicier kick.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- For a thicker stew, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
