Crockpot Salsa Chicken
A simple and delicious meal made with chicken, salsa, black beans, and corn, perfect for busy weeknights.
Equipment
- Crockpot
- measuring cups
- Measuring spoons
- Forks (for shredding)
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.
Instructions
- Gather all your ingredients: chicken breasts, salsa, black beans, corn, and cumin.
- Place the chicken breasts at the bottom of the crockpot, ensuring they are evenly spaced.
- Pour the salsa over the chicken, covering it completely.
- Add the drained black beans and corn on top of the salsa.
- Sprinkle the cumin evenly over all the ingredients.
- Cover the crockpot and set it to low heat for 6-8 hours or high heat for 3-4 hours.
- 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.