With school underway, we can all use an easy go-to meal that satisfies the whole family. This chicken dish requires very little prep and uses mostly pantry and freezer ingredients, so there’s rarely a need to run out to the store to prepare this weeknight wonderful meal.
1 lb. boneless, skinless chicken breasts or thighs
1 15-oz. jar salsa
1 15.5-oz. can of black beans, drained (or 2 cups cooked black beans)
2½ cups frozen bell peppers
2 cups frozen corn
Rice and/or tortillas (optional)
Shredded cheese (optional)
1 avocado, sliced (optional)
- Place chicken and salsa in a slow cooker and cook on high for 3-4 hours.
- When the thickest part of the chicken registers 165° F on a meat thermometer, use either two forks or an electric mixer to shred the chicken, along with the salsa.
- After the chicken is shredded to your desired consistency, add black beans, peppers and corn to the slow cooker. Cook until peppers and corn warm, about 20 minutes or less.
- Serve chicken mixture over rice and top with shredded cheese and avocado slices, or wrap the chicken mixture, rice, cheese and avocado together in a tortilla.