Go Back
Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken

The ultimate comfort food, Slow Cooker Salsa Chicken combines tender chicken, zesty salsa, and hearty beans for an easy weeknight dinner. It’s packed with flavor and perfect for feeding a crowd. Try it tonight for a hassle-free meal that everyone will love!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh or frozen corn
  • 15 ounce reduced sodium black beans, rinsed and drained
  • 2 boneless skinless chicken breasts halved lengthwise 16 oz
  • 1/2 teaspoon adobo seasoning or salt to taste
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1 1/4 cups chunky mild salsa
  • 1 cup shredded cheddar, reduced fat Sargento
  • chopped cilantro for garnish
  • optional, serve with avocado and brown rice

Equipment

  • Slow Cooker
  • Chef's Knife

Method
 

  1. Combine corn and black beans and put them in the slow cooker.
  2. Season the chicken with adobo (or salt), garlic powder and cumin then place in the slow cooker and top with salsa.
  3. Cover and cook LOW for 6 hours.
  4. Top with cheese, cover and cook until melted, about 5 minutes. Garnish with cilantro.
  5. To serve, transfer the chicken and vegetables with a slotted spoon and serve over rice or cauliflower rice.

Notes

  • Tip 1: After cooling, store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • Tip 2: This dish freezes well. Portion it into containers and freeze for up to 3 months.
  • Tip 3: Serve with tortilla chips for a fun appetizer or alongside a fresh salad for a light meal.
  • Tip 4: If you like it spicy, add diced jalapeños or a dash of hot sauce to the slow cooker.
  • Tip 5: Try swapping out the black beans for pinto beans or add chopped bell peppers for more texture.