Summer Crockpot Chicken
Summer is here, and that means more time enjoying the sunshine and less time slaving away in the kitchen! This Summer Crockpot Chicken recipe is your new best friend. It's incredibly easy, unbelievably flavorful, and perfect for those hot days when you don't want to turn on the oven. Imagine tender, juicy chicken slow-cooked to perfection with vibrant summer flavors. This family-friendly recipe is a game-changer for busy weeknights or relaxed weekend gatherings. So, ditch the takeout menus and get ready to enjoy a delicious and healthy meal with minimum effort.
Equipment
- Crockpot
- Non-stick cooking spray
Ingredients
- 2 lbs boneless, skinless chicken breasts or chicken thighs (can use chicken tenderloin)
- 1 (15 ounce) can diced tomatoes undrained
- 1 (15 ounce) can black beans rinsed and drained
- 1 (15 ounce) can corn drained (or 1 cup frozen corn)
- 1 cup chicken broth
- 1 packet taco seasoning (or homemade blend)
- 0.5 cup chopped onion
- 0.5 cup chopped bell pepper (any color)
- 1 jalapeño seeded and minced (optional, for a little heat)
- Fresh cilantro for garnish (optional)
Instructions
- Lightly spray your crockpot with non-stick cooking spray.
- Place the chicken breasts or thighs in the bottom of the crockpot.
- Add the diced tomatoes, black beans, corn, chicken broth, taco seasoning, onion, and bell pepper over the chicken. If using, add jalapeño.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Remove the chicken from the crockpot and shred it with two forks.
- Return the shredded chicken to the crockpot and stir to combine with the sauce.
- Garnish with fresh cilantro and serve as desired.
Notes
Substitutions: Swap chicken breasts for thighs for richer flavor. Use different beans or veggies like zucchini or squash. For keto, omit corn/beans and add diced avocado after cooking. Pro tips include not overcooking, adding cheese near the end, and options for vegan variations using lentils or chickpeas.