Description
Ever wanted a delicious, no-fuss meal that practically cooks itself? Slow-Cooker Salsa Chicken is your go-to recipe! This vibrant dish combines tender chicken breasts with tangy salsa, sweet corn, and hearty beans for a Mexican-inspired meal that’s perfect for busy days
Ingredients
Scale
This recipe serves 4-6 and uses pantry-friendly ingredients to create a zesty, satisfying dish. Here’s what you’ll need for the original (1x) recipe:
- For the Chicken:
- 4 boneless, skinless chicken breast halves (6 ounces each)
- 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 Toppings:
- Hot cooked rice
- Cubed avocado
- Chopped fresh tomato
- Sliced green onions
- Lime wedges
Why These Ingredients Matter
- Chicken Breasts: Lean protein that becomes tender and shreddable in the slow cooker.
- Salsa: Adds tangy, spicy flavor and acts as the main seasoning base.
- Corn: Brings sweetness and texture to balance the savory elements.
- Pinto and Black Beans: Provide fiber and heartiness, making the dish filling.
- Diced Tomatoes and Green Chiles: Add depth, moisture, and a mild kick.
- Sugar: Balances the acidity of the tomatoes and salsa.
- Salt and Pepper: Enhance all flavors.
- Optional Toppings: Elevate the dish with fresh, creamy, and zesty accents.
Substitutions and Variations
- Chicken: Swap with boneless chicken thighs for juicier meat or shredded rotisserie chicken (add in the last 30 minutes).
- Salsa: Use mild, medium, or hot salsa, or try a fruit-based salsa (like mango) for a sweeter twist.
- Corn: Replace with fresh or canned corn, or omit for a lower-carb version.
- Beans: Use kidney beans, white beans, or skip for a lighter dish.
- Diced Tomatoes and Green Chiles: Substitute with plain diced tomatoes or fresh tomatoes and a diced jalapeño.
- Sugar: Swap with honey or omit if using a sweet salsa.
- Gluten-Free: Naturally gluten-free, but check salsa and canned ingredients for additives.
- Spicy Kick: Add 1/4 teaspoon cayenne or a diced jalapeño for extra heat.
- Vegetarian: Replace chicken with extra beans, tofu, or jackfruit.
Instructions
Step 1: Prep Your Ingredients
- Pat 4 boneless, skinless chicken breasts (6 ounces each) dry with paper towels.
- 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 out 1 jar (16 ounces) salsa, 1 can (10 ounces) diced tomatoes and green chiles, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Tip: Prepping ingredients upfront makes assembly quick and easy.
Step 2: Assemble in the Slow Cooker
- Place Chicken: Arrange the chicken breasts in a single layer in a 4- or 5-quart slow cooker.
- Add Toppings: Pour 1 jar salsa, 1-3/4 cups corn, 1 can pinto beans, 1 can black beans, and 1 can diced tomatoes and green chiles over the chicken. Sprinkle with 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Tip: No need to stir; the ingredients will meld during cooking.
Step 3: Cook
- Cover and cook on Low for 3-4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred.
Tip: Check at 3 hours; smaller breasts may cook faster.
Step 4: Shred and Serve
- Shred Chicken: Remove chicken from the slow cooker, shred with two forks, and return to the pot. Stir to combine with the sauce and veggies.
- Serve: Spoon over hot cooked rice or serve as desired, with optional toppings like cubed avocado, chopped fresh tomato, sliced green onions, or lime wedges.
Tip: Shredding the chicken makes it soak up the flavorful sauce.