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Crockpot Salsa Chicken

Crockpot Salsa Chicken

A simple and delicious meal made with chicken, salsa, black beans, and corn, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces Boneless, skinless chicken breasts The main protein source, tender and juicy.
  • 1 cup Salsa Choose your favorite type—mild, medium, or hot.
  • 1 can Black beans Drained and rinsed for added protein and fiber.
  • 1 cup Corn Can be frozen or canned, adds sweetness.
  • 1 teaspoon Cumin Adds a warm, earthy flavor.

Equipment

  • Crockpot
  • measuring cups
  • Measuring spoons
  • Forks (for shredding)

Method
 

  1. Gather all your ingredients: chicken breasts, salsa, black beans, corn, and cumin.
  2. Place the chicken breasts at the bottom of the crockpot, ensuring they are evenly spaced.
  3. Pour the salsa over the chicken, covering it completely.
  4. Add the drained black beans and corn on top of the salsa.
  5. Sprinkle the cumin evenly over all the ingredients.
  6. Cover the crockpot and set it to low heat for 6-8 hours or high heat for 3-4 hours.
  7. Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the crockpot and stir everything together.

Notes

This recipe is versatile; feel free to add different vegetables or use various types of salsa to customize the flavor.