Serves 4
- 4 skinless, boneless chicken breasts, about 2 pounds
- 4 teaspoons Raven’s Chili Grande spice blend
- 1 16-ounce jar Raven’s Black Bean Salsa
- 1 cup frozen corn kernels, thawed
- 1 15-ounce can black beans
- Juice of 1 lime
- Fresh cilantro, roughly chopped
- Sour cream
- Grated cheddar cheese
- Guacamole
- Rinse chicken breasts under cold water, and pat dry.
- Season chicken all over with the Chili Grande spice blend, about 1 teaspoon per chicken breast.
- Pour about 1/4 cup of salsa into the slow cooker, making sure the bottom is covered.
- Lay the chicken breasts on top of the salsa.
- Top the chicken with the rest of the salsa, and the corn.
- Cook on high heat for 4-5 hours or low heat for 6-7 hours, until chicken is very tender.
- In the last 30 minutes of cooking, add the black beans and lime juice and stir to combine.
- Serve chicken straight from the slow cooker over rice. Or shred chicken, and use for tacos, nachos or salads.