Slow Cooker Taco Chicken Drumsticks with Black Beans and Corn Step-by-step instructions

Before you start

Before starting, ensure all ingredients are ready for assembly. Rinse and drain the black beans thoroughly to remove excess sodium and starch from the canning liquid.

If the chicken drumsticks were stored in the refrigerator, take them out about 15 to 20 minutes before placing them in the slow cooker to allow them to lose the initial chill. Have your measuring tools and serving spoon at the ready to make the assembly process efficient and clean.

Instructions

Layering the Ingredients

1. 1Prepare the Slow Cooker Base
   Place the chicken drumsticks into the bottom of the slow cooker insert. Ensure they are arranged in an even layer to promote consistent cooking throughout the process.
   Look for Drumsticks are evenly distributed across the bottom of the insert.
   Tip Ensure the chicken is fully thawed before placing it in the slow cooker for safe and even cooking.

At this phase, the slow cooker insert contains a base layer of raw drumsticks, topped with beans, corn, and seasoning. The assembly should look organized, with the ingredients ready to be covered by the salsa.

Ensure the drumsticks are not stacked too high, as this could lead to uneven cooking. The ingredients are now ready for the slow, steady heat that will transform them into a cohesive, flavorful dish over the next few hours.

Seasoning and Salsa

2. 2Add Aromatics and Seasoning
   Scatter the black beans and yellow corn over the chicken drumsticks. Sprinkle the taco seasoning evenly over the top of the ingredients, then spoon the chunky red salsa over the entire mixture.
   Look for The chicken is covered with the beans, corn, seasoning, and salsa.
   Tip For a more integrated flavor, gently toss the ingredients once before setting the lid.

Once the taco seasoning and salsa are added, the slow cooker is ready to be sealed. The salsa should be spooned evenly over the top to ensure the flavors permeate the chicken and vegetables. At this point, the mixture should look colorful and well-distributed. The aroma of the taco spices should be present as you cover the pot, signaling that the ingredients are ready to begin the slow cooking process in a controlled environment.

Cooking and Finishing

3. 3Slow Cook and Serve
   Cover the slow cooker and cook on low for 4 hours. Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving. Let the chicken rest for 5 minutes before plating.
   Look for Chicken is opaque and tender with no pink remaining.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the temperature at the thickest part of the drumstick, away from the bone.

After four hours of cooking, the chicken should be tender and the sauce should have thickened slightly from the juices of the salsa and chicken. The beans and corn will be soft and well-incorporated into the flavorful sauce.

Before serving, check that the meat is pulling away from the bone and verify the temperature. The dish is now ready to be portioned and served, with the chicken having absorbed all the savory notes of the seasoning.

Common mistakes

A common mistake is overcrowding the slow cooker. Ensure the drumsticks are in a single layer at the bottom of the insert to allow even heat distribution.

Another frequent error is removing the lid too often during the cooking process; every time the lid is lifted, heat escapes, which significantly increases the total cooking time. Keep the lid closed until the final hour to maintain a consistent internal temperature and ensure the chicken cooks safely.

How to tell it’s done

The chicken is fully cooked when the meat is tender, pulls away easily from the bone, and is opaque throughout with no signs of pink. Use a digital meat thermometer inserted into the thickest part of the drumstick, ensuring it does not touch the bone, to verify that the internal temperature has reached at least 165°F (74°C). The juices should run clear, and the vegetables should be heated through and tender.

• Poultry: 165°F (74°C) in the thickest part