Description

Want a flavorful, hands-off meal that’s perfect for busy weeknights, taco nights, or meal prep? Slow-Cooker Salsa Chicken is the ultimate recipe! This Tex-Mex-inspired dish features tender chicken breasts simmered with salsa, corn, beans, and diced tomatoes, creating a vibrant, hearty meal

Ingredients

Scale

This recipe serves 4-6 and uses pantry staples for a flavorful, hearty dish. Here’s what you’ll need for the original (1x) recipe:

For the Salsa Chicken:
- 4 boneless skinless chicken breast halves (6 ounces each, 1-1/2 pounds total)
- 1 jar (16 ounces) salsa
- 1-3/4 cups frozen corn, thawed
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) no-salt-added black beans, rinsed and drained
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Optional for Serving:
- Hot cooked rice
- Cubed avocado
- Chopped fresh tomato
- Sliced green onions
- Lime wedges

Why These Ingredients Matter

Chicken Breasts: Lean and tender, perfect for slow-cooking and shredding.
Salsa: Adds tangy, spicy flavor and serves as the base sauce.
Corn: Brings sweetness and texture.
Pinto and Black Beans: Add protein, fiber, and heartiness.
Diced Tomatoes and Green Chiles: Provide zesty, mildly spicy depth (e.g., Rotel).
Sugar: Balances acidity from salsa and tomatoes.
Salt and Pepper: Enhance and season the dish.
Optional Toppings: Rice adds bulk, while avocado, tomato, green onions, and lime add freshness and crunch.

Substitutions and Variations

Chicken: Swap with boneless chicken thighs for richer flavor (same cooking time) or 1-1/2 pounds ground chicken (brown first).
Salsa: Use mild, medium, or hot salsa, or try salsa verde for a tangy twist.
Corn: Swap with fresh or canned corn (drained).
Beans: Replace pinto or black beans with kidney beans or white beans.
Diced Tomatoes and Green Chiles: Use plain diced tomatoes or add 1/2 teaspoon chili powder for spice.
Sugar: Omit or use honey or agave nectar.
Gluten-Free: Naturally gluten-free; ensure salsa and beans are gluten-free.
Spicy Salsa Chicken: Add 1/2 teaspoon cayenne or a chopped jalapeño.
Low-Sodium: Use low-sodium salsa, beans, and tomatoes; reduce salt to 1/4 teaspoon.
Creamy Version: Stir in 4 ounces cream cheese or 1/2 cup sour cream before serving.

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Instructions

Step 1: Prep Your Ingredients

Thaw 1-3/4 cups frozen corn.
Rinse and drain 1 can (15 ounces) pinto beans and 1 can (15 ounces) no-salt-added black beans.
Measure 1 jar (16 ounces) salsa, 1 can (10 ounces) diced tomatoes and green chiles (undrained), 1 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper.
Prep optional toppings: cook rice, cube avocado, chop tomato, slice green onions, and cut lime wedges.

Tip: Thaw corn in the fridge or under cold water to save time; rinse beans well to remove excess starch.

Step 2: Prep the Slow Cooker

Place Chicken: Arrange 4 boneless skinless chicken breasts in a 4- or 5-quart slow cooker in a single layer.
Add Toppings: Pour salsa, corn, pinto beans, black beans, and diced tomatoes with green chiles over the chicken. Sprinkle sugar, salt, and pepper on top.

Tip: No need to stir; the ingredients will meld during cooking. Ensure chicken is covered for even flavor.

Step 3: Slow Cook

Cook on Low: Cover and cook on Low for 3-4 hours, until chicken reaches an internal temperature of 165°F (74°C) and is tender.

Tip: Check at 3 hours; avoid lifting the lid often to maintain heat. Chicken should be easy to shred.

Step 4: Shred Chicken (Optional)

Remove Chicken: Use tongs to transfer chicken to a large bowl or cutting board. Let cool slightly.
Shred Chicken: Using two forks, shred the chicken into bite-sized pieces (optional; you can leave whole if preferred).
Combine: Return shredded chicken to the slow cooker and stir to mix with the sauce and beans. Heat through for 5-10 minutes if needed.

Tip: Shredding makes the dish versatile for tacos or bowls; stir gently to keep beans intact.

Step 5: Serve

Prepare Dish: If using, place hot cooked rice in bowls or on plates.
Serve Chicken: Spoon salsa chicken mixture over rice or serve alone in bowls.
Add Toppings: Garnish with cubed avocado, chopped cilantro, tomato, sliced green onions, and a squeeze of lime juice juice from wedges, if desired.
Enjoy: Enjoy hot Serve with extra hot tortillas, tortilla chips, or as a filling for tacos, burritos, or quesadillas.

Tip: Offer toppings in bowls for a DIY setup; serve with a slotted spoon for less sauce if using as a filling.