Crockpot Salsa Chicken Recipe
This Crockpot Salsa Chicken recipe is a simple and flavorful slow cooker meal perfect for busy days. Tender chicken breasts are cooked low and slow with salsa, black beans, corn, and cumin, resulting in a delicious shredded chicken that can be served in tacos, over rice, or in salads for a quick and nutritious dinner.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Chicken and Salsa
- 2 lbs chicken breasts
- 1 jar (16 oz) salsa
Add-ins
- 1 can black beans, drained
- 1 cup corn (fresh or frozen)
- 1 tsp cumin
Instructions
- Prepare the Crockpot: Place the chicken breasts evenly in the bottom of the crockpot to create a single layer for even cooking.
- Add Salsa: Pour the entire jar of salsa over the chicken, ensuring it is well covered for flavor infusion.
- Include Beans, Corn, and Spices: Add the drained black beans and corn to the crockpot, sprinkling the cumin over all ingredients to enhance the seasoning.
- Cook: Cover and cook on low heat for 6 to 8 hours until the chicken is fully cooked and tender enough to shred easily.
- Shred the Chicken: Remove the chicken breasts from the crockpot and shred them using two forks, then return the shredded chicken to the crockpot to mix with the salsa and vegetables.
- Serve: Serve the shredded salsa chicken as a filling for tacos, on top of rice, or mixed into a fresh salad for a versatile meal.
Notes
- You can substitute fresh corn with frozen corn if fresh is unavailable.
- For a spicier dish, use a hot salsa.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- For added creaminess, stir in some sour cream or shredded cheese before serving.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
Find it online: https://forkoria.com/crockpot-salsa-chicken-recipe/
