Ingredients:

  • 1.5-2 pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 4 cups chicken broth
  • 1 packet taco seasoning
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Transfer the sautéed onion and garlic to the slow cooker. Add chicken breasts, black beans, corn, diced tomatoes, diced tomatoes and green chilies, chicken broth, taco seasoning, cumin, chili powder, salt, and pepper.
  3. 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.
  4. Remove the chicken breasts from the slow cooker and shred them with two forks.
  5. Return the shredded chicken to the slow cooker and stir to combine.
  6. Taste and adjust seasonings as needed. Serve hot, topped with your favourite toppings.