This Crockpot Salsa Chicken recipe is an easy, flavorful meal made with tender chicken breasts slow-cooked in salsa, black beans, corn, and cumin. Perfect for busy days, it can be shredded and used in tacos, over rice, or in salads for a versatile dinner option.
Total Time:8 hours 10 minutes
Yield:6 servings
Ingredients
Main Ingredients
2 lbs chicken breasts
1 jar (16 oz) salsa
1 can black beans, drained (about 15 oz)
1 cup corn (fresh or frozen)
1 tsp cumin
Instructions
Prepare the Crockpot: Place the chicken breasts in the bottom of the crockpot ensuring they are spread out evenly.
Add Salsa and Seasoning: Pour the entire jar of salsa over the chicken, then sprinkle the cumin evenly over the top.
Add Beans and Corn: Drain the black beans and rinse them slightly if desired, then add them and the cup of corn on top of the salsa-covered chicken.
Cook the Chicken: Cover the crockpot and cook on low for 8 hours to achieve the most tender chicken that easily shreds.
Shred and Serve: Once cooked, remove the chicken breasts and shred them with two forks. Return shredded chicken to the crockpot and stir to combine with the salsa and beans mixture. Serve warm in tacos, over rice, or on a salad.
Notes
For a spicier dish, use a hot salsa or add chopped jalapeños.
To keep it low sodium, opt for low-sodium salsa and rinse canned beans thoroughly.
Fresh or frozen corn can be used interchangeably based on availability.
Leftovers store well and can be refrigerated for up to 3 days or frozen for up to 3 months.
Shredded chicken can be used in burritos, quesadillas, or even as a topping for nachos.
