¾CupSalsamild, medium, etc – feel free to choose how spicy you want this to be
2 4OunceCans Mild Green Chilies
2 10OunceCans Diced Tomatoesdrained
1 15OunceCan of Corn
1 15OunceCan of Black Beansrinsed and drained
1 7OunceCan of Chipotles Peppers in Adobo Sauceoptional – this adds quite the kick!
½TeaspoonChipotle Chili Powder
Garnishes such as shredded cheese, cilantro, and salsa
Place chicken breasts on the bottom of the crock pot and drizzle with olive oil, flip to coat
Add all of remaining ingredients ( Salsa, Brown Sugar, Mild Green Chilies, Diced Tomatoes, Corn, Black Beans, Chili Powder, Salt, Garlic Powder, Onion Powder, Ground Cumin, Oregano, Paprika, Pepper, Ground Chipotle Chili Pepper, and Chipotles Chili Peppers – if using )
Cook on low for 6 hours, until chicken is tender enough to shred easily (if you’re in a time crunch, cook the chicken on high for 2-3 hours)
Remove the chicken to a bowl or cutting board and shred
Place the chicken back into the crock pot and cook for an additional 20-30 minutes to allow the chicken to absorb the juices
Place the shredded chicken into a warmed flour tortilla and garnish as desired.
The chicken can be very “wet” and you can drain the chicken before serving. We prefer to keep the liquid because it helps the chicken not dry out. The extra liquid also makes for amazing leftovers! If you think the chicken is good fresh out of the crock pot, the leftovers are even better!
You could also use boneless chicken thighs.
Once your tortillas are warmed, you can keep them warm by stacking on a plate and covering with a slightly dampened, paper towel or kitchen towel.
If using corn tortillas, try toasting them on an open flame for wonderful char lines.
There are so many ways to enjoy this recipe! Add peppers and onions to make fajitas or simply serve over rice.
You can make the chicken ahead of time and just reheat when ready to serve.
For a low carb option, opt for butter leaf lettuce instead of tortillas.