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Slow Cooker Salsa Chicken

Creamy salsa chicken with black beans in a slow cooker meal.
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This universally loved recipe transforms simple pantry ingredients into tender, flavor-packed chicken with minimal effort. It's the ultimate set-it-and-forget-it meal, perfect for turning a hectic day into a cozy family dinner. The result is versatile, family-friendly, and perfect for tacos, bowls, salads, and more.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 (16 ounce) jar salsa (mild, medium, or hot)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can corn kernels, drained
  • 1 (4 ounce) can diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • Juice of 1 lime
  • Fresh cilantro, for garnish

Instructions

  1. Place chicken in the bottom of a 4 to 6 quart slow cooker. Season both sides with salt, pepper, cumin, chili powder, garlic powder, and onion powder.
  2. Scatter the drained black beans, corn, and diced green chiles evenly over and around the chicken.
  3. Pour the entire jar of salsa over the top, spreading to cover most of the ingredients.
  4. Place the lid on the slow cooker. Cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken shreds easily with two forks.
  5. Using two forks, shred the chicken directly in the pot. Stir everything together.
  6. Squeeze the fresh lime juice over the top and stir once more. Garnish with fresh cilantro before serving.

Notes

For best results, avoid opening the lid during cooking. Control the spice level with your salsa choice. The chicken can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. For a lower-carb version, omit the corn and beans and serve over cauliflower rice or in lettuce wraps.

Nutrition

Find it online: https://www.stacksipsnack.com/slow-cooker-salsa-chicken-2/