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- 4 boneless, skinless chicken breasts - 1 cup diced tomatoes (canned or fresh) - 1 cup black beans, rinsed and drained - 1 cup corn (frozen or canned) - 1 bell pepper, chopped - 1 small onion, finely diced - 2 garlic cloves, minced When making Dump and Go Crockpot Chicken, start with fresh chicken breasts. I love using boneless and skinless ones for easy shredding. Diced tomatoes add a juicy base. Whether you choose canned or fresh, both work well. Black beans are a great source of protein. Rinse and drain them to keep the dish light. Corn adds sweetness and texture. You can use frozen or canned corn; both are tasty. Bell peppers bring color and crunch. Pick any color you like. A small onion and minced garlic boost flavor. Together, they create a rich taste that makes the dish special. - 2 teaspoons ground cumin - 1 teaspoon chili powder - 1 teaspoon paprika - Salt and freshly ground black pepper to taste Spices are the heart of our recipe. Ground cumin gives warmth and depth. Chili powder adds a nice kick, while paprika brings vibrant color. Salt and freshly ground black pepper enhance all the flavors. Don’t be shy with seasoning; it makes a big difference. - 1 cup low-sodium chicken broth - Fresh cilantro, chopped (for garnish) Liquid is key for a good crockpot dish. Low-sodium chicken broth keeps it savory without being too salty. Pour it over all the ingredients for even cooking. Fresh cilantro adds a burst of flavor at the end. It’s optional but highly recommended for that fresh touch. This combination of ingredients makes for a simple, yet delicious meal that you can prepare with ease. {{ingredient_image_2}} - Place chicken breasts in the crockpot. - Ensure chicken is evenly spread in the bottom. Start with the chicken. I like to use four boneless, skinless chicken breasts. This keeps the dish light and healthy. Make sure the chicken is flat in the pot. This helps it cook evenly. - Layer diced tomatoes, black beans, corn, bell pepper, onion, and garlic. - Sprinkle ground cumin, chili powder, paprika, salt, and pepper. Next, add the vegetables. I use one cup of diced tomatoes, one cup of black beans, and one cup of corn. You can use frozen or canned corn. Then, chop one bell pepper and a small onion. Don't forget two minced garlic cloves. This mix makes the dish colorful and tasty. Now, for the spices! I sprinkle two teaspoons of ground cumin, one teaspoon of chili powder, and one teaspoon of paprika over the mix. Add salt and pepper to taste. The spices boost the flavor. - Pour chicken broth over ingredients. - Set crockpot to cook on low or high heat. - Shred chicken 30 minutes before serving. After that, pour one cup of low-sodium chicken broth over everything. This helps keep the chicken moist. You can set the crockpot on low for six to seven hours or high for three to four hours. About thirty minutes before serving, shred the chicken with two forks. Stir the chicken into the broth and vegetables. This makes every bite delicious! To ensure your chicken is tender, always use boneless, skinless breasts. Place them in the crockpot and spread them evenly. This helps them cook well. It is crucial to fully submerge the chicken in broth. This keeps it juicy and flavorful. The broth should cover the chicken completely. This way, every bite will be moist and tasty. I love to serve this dish with crispy tortillas or warm rice. They soak up the delicious sauce well. When presenting, use shallow bowls. This allows the colorful mixture to shine through. A sprinkle of fresh cilantro on top adds a pop of color. It makes the dish look even more inviting. You can easily adjust the spice levels to your taste. If you like it spicy, add more chili powder or some jalapeños. To make the dish more flavorful, try adding lime juice or fresh herbs. These small changes can really enhance the taste. Don’t be afraid to experiment and find your perfect blend! Pro Tips Marinate for Extra Flavor: For enhanced taste, marinate the chicken breasts in spices and a bit of broth for a few hours or overnight before cooking. Mix and Match Vegetables: Feel free to add or substitute other vegetables like zucchini, carrots, or spinach for additional nutrition and flavor. Save the Broth: After shredding the chicken, save any leftover broth to use as a base for soups or sauces, maximizing your meal prep. Customize the Spiciness: Adjust the heat level by adding diced jalapeños or a pinch of cayenne pepper, tailoring the dish to your spice preference. {{image_4}} You can change the protein in this dish. Try turkey or tofu for a twist. Each protein adds its own flavor. You may also swap out veggies based on the season. In fall, use squash or sweet potatoes. In summer, add zucchini or fresh corn. Crockpots cook slowly and keep food moist. You can also use an Instant Pot for faster meals. In an Instant Pot, cook on high for about 15 minutes. On the stovetop, simmer on low for about 30 minutes. Adjust the time for your chosen method to ensure the chicken stays juicy. Want to spice things up? Add jalapeños or hot sauce for heat. You can also sprinkle sour cream, cheese, or diced avocado on top. These toppings add creaminess and flavor, making your meal even better! To store leftovers, place the chicken in an airtight container. This keeps it fresh for up to 3-4 days. Make sure to let the dish cool before sealing the lid. This helps avoid moisture build-up. I recommend glass containers for better longevity. They do not stain and are easy to clean. For freezing, use freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze the chicken for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave until it's hot throughout. In the fridge, the cooked Dump and Go Crockpot Chicken lasts about 3-4 days. In the freezer, it can last up to three months. Always check for signs of spoilage before eating. If it smells off or has changed color, it is best to discard it. Yes, you can use frozen chicken breasts in this recipe. The crockpot cooks the chicken slowly, which helps thaw and cook it safely. Just make sure to adjust the cooking time. If you use frozen chicken, add about an hour to the cooking time. This way, the chicken will be tender and juicy. Always check the internal temperature. It should reach 165°F (75°C) for safe eating. Every crockpot works a bit differently. Most models have low and high settings. If you have a newer crockpot, it may cook faster. If your crockpot runs hot, check the chicken a little early. For the low setting, aim for 6-7 hours. For high, cook for 3-4 hours. Always check the chicken's doneness before serving. This dish pairs well with many sides. Here are some tasty options: - Warm tortillas for a fun wrap. - Steamed rice for a filling base. - A fresh salad for a light touch. - Chips for a crunchy sidekick. These sides will round out your meal and make it even more enjoyable. This blog covered the key ingredients, cooking steps, and tips for making Dump and Go Crockpot Chicken. You learned how to layer fresh vegetables, spices, and chicken to get a flavorful dish. Remember, you can swap ingredients and customize spice levels to fit your taste. With proper storage, enjoy leftovers for days! Try different methods for cooking and serve alongside tasty sides. This recipe is both easy and delicious, making it perfect for any meal. Enjoy your cooking journey!

Effortless Heavenly Crockpot Chicken

A simple and delicious chicken dish cooked in a crockpot with vibrant vegetables and spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 7 hours 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup black beans, rinsed and drained
  • 1 cup corn (frozen or canned)
  • 1 piece bell pepper, chopped
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • to taste salt and freshly ground black pepper
  • 1 cup low-sodium chicken broth
  • optional Fresh cilantro, chopped, for garnish

Instructions
 

  • Carefully place the chicken breasts in the bottom of the crockpot, ensuring they are spread out evenly.
  • Evenly distribute the diced tomatoes, black beans, corn, bell pepper, onion, and garlic over the chicken, creating a colorful layer.
  • Sprinkle the ground cumin, chili powder, paprika, salt, and freshly ground black pepper on top of the entire mixture.
  • Gently pour the chicken broth over the contents of the crockpot, making sure that the chicken breasts are fully submerged in the liquid.
  • Cover the crockpot with its lid and set to cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is tender and fully cooked.
  • Approximately 30 minutes before serving, use two forks to shred the chicken directly in the crockpot.
  • Once cooked, serve the chicken mixture warm, garnished with a sprinkle of freshly chopped cilantro on top.

Notes

Serve with crispy tortillas or warm rice for a hearty meal.
Keyword chicken, crockpot, easy