Description
This Crockpot Salsa Chicken is tender, flavorful, and incredibly versatile. Perfect for tacos, burritos, enchiladas, or served over rice. A simple and healthy dish that’s destined to be a family favorite!
Ingredients
Units
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- 8 boneless skinless chicken thighs
- 24 oz salsa, your favorite brand, or homemade
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 1/2 cups frozen sweet corn kernels
- 14.5 oz black beans, drained, from a can
- Salt, to taste
- Black pepper, to taste
- Optional for Serving: Avocado, freshly sliced, shredded cheddar cheese, lime wedges, salsa
Instructions
- Towel dry chicken pieces. Place chicken in the crockpot.
- Mix salsa, garlic powder, onion powder, and ground cumin together. Spoon over chicken.
- Cook on low for 6 hours if chicken is defrosted, 8 hours for frozen chicken.
- 1 hour prior to finishing, remove the chicken and shred it with forks.
- Place the shredded chicken back in the crockpot along with corn and beans. Finish cooking for the last 1 hour. If needed, season with additional salt and pepper.
- Serve salsa chicken with your choice of toppings, with extra salsa on the side if desired.
Notes
- For a spicier version, add diced jalapeños or a spicier salsa.
- This dish can be served with rice, in tacos, burritos, or as a bowl with your favorite toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 70mg