Description
A flavorful and easy Slow Cooker Dump Meal featuring tender chicken, beans, corn, and a blend of spices all cooked together for a delicious, hands-off dinner perfect for busy days.
Ingredients
Scale
Main Ingredients
- 1 lb chicken breast or thighs (frozen or fresh)
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans or black beans, drained and rinsed
- 1 cup frozen corn
- 1 packet taco seasoning or chili seasoning
- 1 cup chicken broth
Spices & Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
Optional Toppings
- Shredded cheese
- Sour cream
- Chopped cilantro
- Tortilla chips
- Avocado
Instructions
- Prepare Ingredients: Add the chicken breasts or thighs, diced tomatoes, drained and rinsed beans, frozen corn, taco or chili seasoning, garlic powder, onion powder, ground cumin, paprika, and chicken broth into the slow cooker. Stir everything together to combine all ingredients well.
- Cook: Cover the slow cooker and set it to low heat for 6 to 7 hours or to high heat for 3 to 4 hours, allowing the flavors to meld and the chicken to become tender.
- Shred Chicken: Once the chicken is fully cooked and tender, use two forks to shred the meat directly in the slow cooker. Stir the shredded chicken back into the sauce to distribute evenly.
- Serve: Serve the hot dish garnished with your favorite optional toppings such as shredded cheese, sour cream, chopped cilantro, tortilla chips for added crunch, or slices of avocado to enhance flavor and texture.
Notes
- You can use either frozen or fresh chicken breasts or thighs based on preference or convenience.
- Adjust seasoning amounts to suit taste, especially salt and pepper.
- For a spicier kick, add jalapeños or hot sauce during cooking or as a topping.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- This recipe is versatile and can be served with rice, over tortillas, or eaten plain.
