Description
A simple and delicious salsa chicken recipe made in a crock pot, perfect for effortless dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup salsa
- 1 packet taco seasoning
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, for garnish
- Salt and pepper to taste
Instructions
- Place the chicken breasts in the bottom of the crock pot.
- Pour the salsa over the chicken, ensuring it is well coated.
- Sprinkle the taco seasoning evenly over the salsa-covered chicken.
- Add the black beans and corn on top of the chicken mixture.
- Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Once cooked, shred the chicken directly in the crock pot using two forks and stir to combine with the salsa and beans.
- Sprinkle the shredded cheese over the top and cover for an additional 5-10 minutes, until the cheese is melted.
- Serve warm, garnished with fresh cilantro, and enjoy with tortillas, rice, or on its own!
Notes
- Adjust cooking time based on the size of chicken breasts.
- Can substitute corn with fresh or canned vegetables of your choice.
- Great for meal prepping or serving a crowd.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 90mg