Slow Cooker Salsa Chicken
A comforting, flavor-packed chicken dish cooked in a slow cooker with zesty salsa, black beans, and corn.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Opt for organic chicken if possible—quality makes a difference!
- 1 cup salsa Choose your favorite brand or homemade salsa for an extra flavor boost.
- 1 packet taco seasoning Preferably McCormick taco seasoning for its blend of spices.
- 1 can black beans, drained and rinsed You can use cooked lentils as an alternative.
- 1 cup corn, frozen or canned Frozen corn retains sweetness, but canned works too!
- 1 cup shredded cheese (optional) A cheddar and Monterey Jack blend adds melty goodness, or use dairy-free cheese for a vegan option.
- to taste salt and pepper Always a must to enhance the flavors!
Instructions
Preparation
- Place the chicken breasts in the slow cooker and season them with salt, pepper, and taco seasoning.
- Pour the salsa over the chicken, ensuring all pieces are well coated.
- Add black beans and corn on top of the salsa.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Check the chicken for shreddability during the last hour of cooking.
- Once done, shred the chicken right in the pot and stir everything together.
- Serve in tacos, burritos, nachos, or salads. Top with shredded cheese if desired.
Notes
Leftovers can be stored in an airtight container for up to 4 days, or frozen for up to 3 months. This recipe is highly customizable—feel free to add more beans or corn, or swap ingredients as needed.