Description
Transform humble ingredients into a tender, flavorful meal with this effortless crockpot salsa chicken. By slowly braising chicken breasts in zesty salsa, hearty black beans, and sweet corn, you achieve a moist, perfectly shredded protein that is ideal for tacos, burritos, or serving over fluffy rice. This high-protein, beginner-friendly dish is the ultimate solution for busy weeknights, offering a consistent, restaurant-quality result with minimal hands-on time.
Ingredients
2 lbs boneless skinless chicken breasts
2 cups chunky jarred medium salsa
1 15-oz can black beans, rinsed and drained
1 cup frozen or canned corn kernels
2 tablespoons taco seasoning
3 cloves garlic, minced
Instructions
Place the chicken breasts at the bottom of the slow cooker.
Sprinkle the taco seasoning and minced garlic evenly over the chicken.
Pour the salsa over the chicken to ensure it is well coated.
Cover and cook on high for 4 hours or low for 6-8 hours until the chicken is tender.
Remove the chicken from the pot and shred it using two forks.
Stir the shredded chicken back into the sauce, then fold in the drained black beans and corn.
Cover and cook for an additional 15 minutes on high to allow the beans and corn to heat through before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This recipe is freezer-friendly; store the shredded chicken mixture in a freezer-safe bag for up to 2 months. You can serve this over quinoa, brown rice, or inside warm corn tortillas for a complete meal.
- Prep Time: 10
- Cook Time: 240
- Category: Slow Cooker Recipes
- Method: Slow Cooking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 4g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 95mg