Description
This delicious crockpot shredded chicken combines tender chicken breasts with a zesty tomato sauce, spices, and colorful vegetables. Perfect for a cozy dinner, serve it over rice or tortilla chips, and top with fresh cilantro and avocado for a satisfying meal.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 cup corn (frozen or canned, drained)
- 1 cup black beans (canned, drained and rinsed)
- 1 bell pepper, diced (any color)
- Fresh cilantro, for garnish
- Avocado, for serving (optional)
- Shredded cheese, for serving (optional)
- Tortilla chips or rice, for serving (optional)
Instructions
- Place the chicken breasts in the bottom of your crockpot. You can use fresh or frozen chicken; if using frozen, cooking time may increase.
- Pour in the chicken broth to keep the chicken moist.
- Add the diced tomatoes (with juices) and tomato sauce to create a rich sauce.
- Dice the onion and add it to the crockpot.
- Mince the garlic and add it as well.
- Add chili powder, cumin, paprika, salt, black pepper, and red pepper flakes (if using).
- Add the diced bell pepper.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before the cooking time is up, add the corn and black beans.
- Once cooking time is complete, shred the chicken in the crockpot using two forks.
- Stir everything together to coat the chicken in the sauce and mix with the veggies.
- Scoop the shredded chicken mixture into bowls.
- Serve as is, or over rice or tortilla chips.
- Top with fresh cilantro, avocado, shredded cheese, and any other desired toppings.
Notes
- For added flavor, consider marinating the chicken in spices overnight before cooking.
- Adjust the level of heat by modifying the amount of red pepper flakes.
- This dish can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 180 minutes