A simple and delicious meal made with chicken, salsa, black beans, and corn—perfect for busy weeknights and full of bold, satisfying flavors.

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1. Gather all your ingredients: chicken breasts, salsa, black beans, corn, and cumin.

2. Place the chicken breasts at the bottom of the crockpot, ensuring they are evenly spaced.

3. Pour the salsa over the chicken, covering it completely.

4. Add the drained black beans and corn on top of the salsa.

5. Sprinkle the cumin evenly over all the ingredients.

6. Cover the crockpot and set it to low heat for 6–8 hours or high heat for 3–4 hours.

7. Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the crockpot and stir everything together.

This recipe is versatile—add different vegetables or use various types of salsa to customize the flavor.

Serve over rice, in tacos, or on top of salads for a complete meal.

Store leftovers in an airtight container in the fridge for up to 3 days.