Description
Dive into a fiesta of flavors with this easy Slow Cooker Mexican Ranch Chicken, featuring tender chicken infused with zesty ranch and vibrant veggies.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 packet ranch dressing mix
- 1 cup salsa (mild or spicy)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 cup bell peppers, chopped (mix of red and green)
- 1/4 cup fresh cilantro, chopped
Instructions
- Prepare Your Ingredients: Rinse and drain black beans and corn. Chop bell peppers into bite-sized pieces. Set aside.
- Season the Chicken: Place chicken breasts in the slow cooker. Sprinkle ranch dressing mix evenly over the chicken.
- Add Salsa and Veggies: Pour salsa over the chicken. Add the chopped bell peppers, black beans, and corn.
- Cook It Low and Slow: Cover the slow cooker and set to low heat for about 6 hours until the chicken is fork-tender.
- Shred the Chicken: Remove chicken from the slow cooker using tongs. Shred it gently with two forks.
- Serve It Up: Return shredded chicken to the slow cooker, mixing everything well. Garnish with fresh cilantro before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 70mg
Keywords: - Customize by adding jalapeños for heat or substituting turkey for chicken. - Serve with warm tortillas or over rice for a complete meal. - Store leftovers in an airtight container in the fridge for up to three days.