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- 2 Pounds Chicken Breast - 32 Ounces
- 2 Cans Black Beans - 439g Cans/878g (Low Sodium)
- 1 Jar Salsa - 24 Ounces/680g
- 2 Cups Corn - 270g (Frozen)
- ½ Cup Water - 4 Ounces
- 1 ½ Teaspoons Minced Garlic
- 1 Tablespoon Chili Powder
- 2 Teaspoons Ground Cumin
- 1 Teaspoon Cayenne Pepper
- 1 Teaspoon Oregano
- Black Pepper - Your choice
Trim the fat off of your Chicken Breast and cut them in half
Layer your Chicken into the bottom of your slow cooker
Drain and rinse your Black Beans then add everything else in
Give it a quick mix to combine your spices, making sure to keep your Chicken submerged before covering
Cover and cook on Low Heat 7-8 hours or High Heat 4-5 hours
Once cooked, take 2 forks and shred up your Chicken
Switch up the temperature with other spices or mild, medium, and hot salsa!
This recipes freezes great if you wanna make more than a weeks worth!
Calories in the whole recipe:
- Calories: 2127
- Fat: 11g
- Saturated Fat: 0g
- Sodium: 3420mg
- Carbs: 229g
- Fiber: 74g
- Sugar: 30g
- Protein: 278g
Calories in each serving (if you make 5 which are usually around 18 ounces each):
- Calories: 425
- Fat: 2.2g
- Saturated Fat: 0g
- Sodium: 684mg
- Carbs: 45.8g
- Fiber: 14.8g
- Sugar: 6g
- Protein: 55.6g
Serving: 18oz | Calories: 425kcal | Carbohydrates: 45.8g | Protein: 55.6g | Fat: 2.2g | Saturated Fat: 0g | Sodium: 684mg | Fiber: 14.8g | Sugar: 6g