Sizzling Summer Crockpot Recipe
This Sizzling Summer Crockpot Recipe is perfect for busy days. With minimal preparation, everything is thrown into the crockpot for a flavorful and refreshing dish that your family will love.
Ingredients
Main Ingredients
- 2 lbs boneless chicken thighs or breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 piece bell pepper, diced
- 1 piece onion, chopped
- 1 packet (about 1 oz) taco seasoning
- 1 cup salsa
- 1 cup chicken broth
- 1 cup shredded cheese (cheddar or Mexican blend)
- to taste Fresh cilantro for garnish (optional)
- to serve Sour cream (optional)
Instructions
Preparation
- Grease your crockpot with a little cooking spray to prevent sticking.
- Layer the boneless chicken at the bottom of the crockpot.
- Sprinkle the chopped onion and diced bell pepper evenly over the chicken.
- Pour the black beans and corn into the crockpot and spread them out evenly.
- Sprinkle the taco seasoning over the top, ensuring everything is covered.
- Pour the salsa and chicken broth carefully over the mixture.
Cooking
- Cover the crockpot and set it on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken directly in the crockpot using two forks.
- Mix everything together thoroughly.
- Sprinkle the shredded cheese over the mixture and let it melt for about 10 minutes with the lid on.
Serving
- Ladle into bowls and top with fresh cilantro and sour cream if desired.
Notes
This recipe is versatile: pair it with rice, tortillas, or a side salad. To store leftovers, cool to room temperature, transfer to an airtight container, and refrigerate for up to 3-4 days or freeze for up to 2-3 months. Avoid overcooking to keep the chicken tender and use fresh ingredients for better flavor.