Slow Cooker Salsa Chicken
With just a handful of ingredients and minutes of prep, this Crockpot Salsa Chicken recipe delivers tender, juicy shredded chicken seasoned with salsa, beans, and corn. Perfect for tacos, bowls, burritos, and more.
Servings: 8
Equipment
Ingredients
- cooking spray
- 2 pounds boneless, skinless chicken breast
- 2 teaspoons taco seasoning
- 1 (15-ounce) can black beans or pinto beans drained and rinsed
- 1 cup frozen corn kernels
- 2 cups salsa
- 1 lime juiced
Instructions
- Lightly spray the insert of the slow cooker with cooking spray.
- If needed, trim any fat from the chicken, then place the chicken in a single layer in the slow cooker. Sprinkle half the taco seasoning over the chicken, flip, and sprinkle the opposite side of the chicken with the remaining seasoning.
- Top the chicken with the drained beans, corn, and salsa, in that order.
- Place the lid on the crockpot and cook on Cook on LOW for 5-6 hours or HIGH for 3 hours.
- Once the chicken reaches 165°F (73℃), remove the chicken to a clean cutting board and shred it with two forks. Return the shredded chicken back to the slow cooker, add the juice of 1 lime and stir to combine.
- Serve over rice, on tortillas, and top with cilantro, shredded cheese, sour cream, jalapenos, etc.
Video
Notes
Swap Chicken Breasts for Thighs: Use boneless, skinless chicken thighs trimmed of fat and grizzle and slow cook until the thighs reach 185°F for tender results.
Salsa: Chunky, smooth; mild, medium, hot; red or green. Use any salsa you like, just be sure it is one you enjoy.
Corn & Beans: The addition of corn and/or beans is optional. Use frozen corn, canned corn (rinsed and drained), and any variety or rinsed and drained canned beans you like.
Make It Creamy: After shredding the chicken, add 8 ounces of cubed cream cheese along with the shredded chicken back to the slow cooker. Cook on low for 20-30 minutes stirring every 10 minutes, until the cream cheese has melted into the chicken and bean mixture.
Lower the Sodium: Omit the salt in the homemade taco seasoning and use a low-sodium salsa.
Storage: Store leftover, cooled shredded salsa chicken in an airtight container for up to 3 days in the refrigerator. Alternatively, freeze the leftovers in a freezer-safe container or bag for up to 1 month.
Nutrition
Calories: 165kcal | Carbohydrates: 8g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 400mg | Potassium: 623mg | Fiber: 2g | Sugar: 4g | Vitamin A: 359IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg
