Description
Crockpot Chicken and Salsa is a quick, flavorful, and healthy dish that’s perfect for busy weeknights. Tender chicken breasts slow-cooked with fresh salsa, black beans, corn, and taco seasoning create a zesty and satisfying meal. Whether served in tacos, over rice, or in bowls, this set-it-and-forget-it recipe is a crowd-pleaser that requires minimal effort but delivers maximum flavor!
Ingredients
4 boneless, skinless chicken breasts (about 1.5 lbs)
2 cups fresh salsa
1 can (15 oz) black beans, drained
1 cup frozen corn
1 packet (1 oz) taco seasoning
Instructions
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Prepare the Chicken:
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Place the chicken breasts at the bottom of the crockpot.
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Add Salsa:
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Pour the fresh salsa over the chicken, ensuring it’s well-coated.
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Add Beans and Corn:
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Add the drained black beans and frozen corn on top of the salsa.
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Season:
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Sprinkle the taco seasoning over all the ingredients and stir gently to combine.
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Cook:
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Cover the crockpot and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shredded.
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Shred the Chicken:
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Once cooked, shred the chicken in the crockpot with two forks and stir to combine everything.
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Serve:
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Serve with your favorite toppings such as shredded cheese, sour cream, cilantro, or avocado.
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Notes
Taco Bowls: Serve over rice for a delicious taco bowl.
Tacos: Use the chicken mixture as a filling for tacos, adding your favorite toppings.
Spicy Version: Add jalapeños or hot sauce for extra heat.
Add Veggies: For extra nutrition, add bell peppers or zucchini to the crockpot.
- Prep Time: 5 minutes
- Cook Time: 6 hours on low or 3 hours on high
- Category: Dinner, Slow Cooker, Mexican-Inspired
- Method: Slow Cooking
- Cuisine: Mexican, American
