Crockpot Mexican Chicken

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  Chicken Breast, Boneless Skinless(907g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 1/2 teaspoons kosher salt (divided)
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  1/2 teaspoon ground black pepper
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chili powder(15g)
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  Garlic powder(5g)
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  Onion powder(5g)
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  Oregano, Dried(5g)
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  Canned Diced Tomatoes(397g)
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  Chipotle peppers in adobo sauce
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  Beans, Black, Canned, Drained
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  Corn, Sweet, Canned, Drained

Instructions

1. 1Pat the chicken dry with paper towels and season both sides generously with chili powder, garlic powder, onion powder, oregano, and salt.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Add the chicken and sear for 2–3 minutes per side until golden brown (the chicken does not need to be cooked through). Transfer to a cutting board.
3. 3Add the diced tomatoes with their juices and the chipotle peppers to the same skillet and stir, scraping up any browned bits from the bottom. Cook for 2–3 minutes over medium heat.
4. 4Return the chicken to the skillet, nestling it into the tomato mixture. Cover and cook over medium-low heat for 12–15 minutes until the internal temperature reaches 165°F.
5. 5Remove the chicken to a cutting board and let rest for 5 minutes. Shred with two forks, then return to the skillet with the cooking liquid.
6. 6Stir in the black beans and sweet corn. Cook uncovered over medium heat for 3–5 minutes until heated through and the chicken has absorbed the flavors.
7. 7Taste and season with additional salt as needed.
8. 8Divide the chicken mixture evenly into 11 airtight containers while hot. Refrigerate for up to 4 days or freeze for up to 3 months.