Slow Cooker Mexican Pulled Chicken for 8

Ingredients and Weight:

• 4 pounds boneless, skinless chicken breasts
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chiles, undrained
• 1 (4 ounce) can diced green chiles, undrained
• 1 (1 ounce) packet taco seasoning
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro

Preparation Time:

15 minutes

Cooking Time:

6-8 hours on low

Difficulty Level:

Easy (1/5)

Preparation Method Steps:

1. Place the chicken breasts in a slow cooker.
2. In a medium bowl, combine the black beans, corn, tomatoes, green chiles, taco seasoning, cumin, chili powder, salt, and pepper.
3. Pour the sauce over the chicken and cook on low for 6-8 hours or until the chicken is cooked through.
4. Remove the chicken from the slow cooker and shred it using two forks.
5. Stir the shredded chicken back into the sauce and top with chopped fresh cilantro.

Nutritional Information:

Per serving (1 cup):

• Calories: 350
• Fat: 10g
• Protein: 30g
• Carbohydrates: 35g

Dish Characteristics:

• Tender and flavorful
• Perfect for tacos, burritos, or enchiladas
• Can be prepared ahead of time

User Comments:

• "This recipe is a crowd-pleaser! I make it for parties and everyone loves it."
• "The chicken is so juicy and the sauce is just the right amount of spicy."
• "This dish is easy to make and always turns out perfect."

Special Precautions and Tips:

• If desired, you can add additional spices to taste.
• Serve the pulled chicken with your favorite sides, such as rice, beans, or tortillas.
• Leftovers can be stored in the refrigerator for up to 3 days.