A flavorful and easy-to-make Mexican chicken dish perfect for any meal.
Combine the diced tomatoes, green chilies, black beans, corn, salsa, cumin, paprika, salt, and pepper in the slow cooker.
Mix thoroughly to ensure the spices are evenly distributed.
Place the chicken breasts into the mixture, ensuring they are fully submerged.
Submerging the chicken ensures even cooking and flavor absorption.
Set the slow cooker to high and cook for 4-5 hours, or until the chicken is fully cooked and tender.
Avoid opening the lid during cooking to maintain a consistent temperature.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Shredding the chicken while it's hot makes the process easier.
Return the shredded chicken to the slow cooker and stir to combine with the sauce.
Letting the chicken sit in the sauce for a few minutes enhances the flavor.
Serve the dish warm, garnished with fresh cilantro or a dollop of sour cream if desired.
Pair with rice or tortillas for a complete meal.
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