Crockpot Salsa Chicken Recipe
A simple and flavorful Crockpot Salsa Chicken recipe perfect for easy meal prep. Tender chicken breasts slow-cooked with fresh salsa, black beans, corn, and cumin, creating a delicious filling for tacos, rice bowls, or salads.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Main Ingredients
- 2 lbs chicken breasts
- 1 jar 16 oz salsa
- 1 can black beans, drained
- 1 cup corn (fresh or frozen)
- 1 tsp cumin
Instructions
- Prepare the Crockpot: Place the chicken breasts in the bottom of the crockpot, ensuring they lie flat and are evenly spaced.
- Add Flavorings: Pour the entire jar of salsa over the chicken breasts evenly to cover them well.
- Add Beans and Corn: Sprinkle the drained black beans and corn over the salsa and chicken, then add the cumin on top for seasoning.
- Cook Slowly: Cover and cook on low heat for 8 hours to allow the chicken to become tender and absorb the flavors completely.
- Shred Chicken: Once cooked, remove the chicken breasts and shred them using two forks or a mixer, then return the shredded chicken back to the crockpot and mix well.
- Serve: Use the salsa chicken mixture as a filling for tacos, serve it over rice, or add it to a fresh salad for a versatile meal.
Notes
- For added spice, use a salsa with jalapeños or add some chopped fresh chili peppers.
- If you prefer, substitute black beans with pinto beans or kidney beans.
- Using frozen corn requires no thawing; fresh corn should be cut off the cob.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with toppings like shredded cheese, sour cream, avocado slices, or cilantro for extra flavor.
Find it online: https://lovelycooks.com/crockpot-salsa-chicken-recipe/
