Crockpot Salsa Chicken Recipe
A simple and flavorful Crockpot Salsa Chicken recipe that combines tender chicken breasts with salsa, black beans, corn, and cumin. Perfect for easy meal prep and versatile enough to serve in tacos, over rice, or in 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
- Diet: Gluten Free
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 Ingredients: Place the chicken breasts at the bottom of the crockpot, ensuring they are spread evenly.
- Add Salsa: Pour the entire jar of salsa over the chicken, covering it well for maximum flavor infusion.
- Incorporate Vegetables and Spices: Add the drained black beans, corn, and sprinkle the cumin evenly over the top.
- Cook: Cover the crockpot and cook on low heat for 8 hours to ensure the chicken becomes tender and infused with the salsa and spice flavors.
- Shred Chicken: Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot and mix it with the salsa mixture.
- Serve: Serve the salsa chicken in tacos, over rice, or as a topping for salads according to your preference.
Notes
- Use fresh or frozen corn depending on availability; both work well in this recipe.
- For a spicier dish, consider adding chopped jalapeños or hot sauce to the crockpot.
- Be sure to drain the black beans well to prevent excess liquid in the crockpot.
- This recipe can be doubled or halved easily based on your needs.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
Find it online: https://sweetworldtastes.com/crockpot-salsa-chicken-recipe/
