This Crockpot Salsa Chicken is one of the most popular recipes on my blog. It is so delicious and easy!
Crockpot Salsa Chicken is one of those perfectly easy dinners. It is what I like to call a “dump” recipe. You just dump everything in the pan or in this case the crock pot and let it cook. I made it this week on a day I knew I wasn’t going to have much time to prepare dinner. Jim was having eye surgery (cataract removal and all went well) so I knew I would be gone with him and then I had class that evening. So I needed something quick and easy! Salsa Chicken was the answer.
How to Make Salsa Chicken
For this recipe I used a jar of salsa. I used what I had on my pantry shelf which was Pace Picante. The jar has gone out with the recyling but I believe it was the 15 ounce size jar, about 2 cups of salsa. I also added a can of corn and black beans along with a half cup of chopped cilantro and one teaspoon of cumin.
Mix it all up and let it cook for about 6-7 hours on low. My chicken breasts were still partially frozen so if yours are not it probably won’t take that long. You just want to cook it until the chicken shreds easily. I used two really large chicken breasts – probably equivalent to four normal size ones. This made a lot – enough for two empty nesters for 3-4 meals. We froze part of it.
Served as tacos along with some of the yummy Mango Salsa or use it in enchiladas, burritos and quesadillas. Nothing beats a quick and easy dinner.
Check out these quick and easy crock pot meals:
Salsa Chicken Recipe
Crock Pot Salsa Chicken
- 4 chicken breasts
- 15 oz salsa
- 1 can corn
- 1 can black beans
- 1 tsp cumin
- 1/2 C cilantro chopped
- Combine all ingredients in the crockpot
- Cook in crock pot on low for 6-7 hours or until chicken shreds easily.
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