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Crockpot Salsa Chicken

A simple yet flavorful dish made with chicken, salsa, black beans, and corn, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless, skinless chicken breasts Opt for free-range chicken for the freshest flavor.
  • 1 cup salsa Choose your favorite brand or homemade.
  • 1 can (15 oz) black beans, rinsed and drained You can substitute with pinto or kidney beans.
  • 1 cup corn Fresh, frozen, or canned works well.
For Seasoning
  • 1 tablespoon ground cumin For a warm flavor.
  • 1 teaspoon garlic powder For added depth.
  • 1 teaspoon onion powder
  • to taste salt and pepper
Optional Toppings
  • Fresh cilantro, chopped
  • Avocado, sliced
  • Shredded cheese (cheddar or Mexican blend) Optional for serving.

Method
 

Preparation
  1. Rinse and drain the black beans. If using frozen corn, toss it straight in; if using canned, drain it.
  2. Place the chicken breasts in the bottom of the crockpot in one layer.
Cooking
  1. Pour the salsa over the chicken, followed by the black beans and corn. Spread the salsa evenly.
  2. Sprinkle the cumin, garlic powder, onion powder, salt, and pepper over the mixture.
  3. Cover the crockpot and set it on low for 6-8 hours or on high for 3-4 hours.
  4. When done, shred the chicken directly in the crockpot and stir everything together.

Notes

For added veggies, include diced bell peppers or zucchini. For spice, add jalapeños or hot sauce. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.