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Okay, this is totally a repeat recipe!  I posted this recipe just a few months ago, but I made it again last night and realized that it’s too good not to post again!  And I did change a few things this time.

This is a great family meal!

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Slow Cooker Salsa Chicken

  • 4-5 frozen, boneless, skinless chicken breasts
  • 2 16-ounce jars of salsa
  • 2 15.25-ounce cans of whole kernel corn, drained
  • 2 15.25-ounce cans of black beans, drained and rinsed
  • Rice for serving

Place frozen chicken breasts in the bottom of your slow cooker.  Top with salsa, corn, and beans.  Cook on low for 8-10 hours.

While rice is cooking, stir the mixture in the crock pot.  This should shred the chicken.  Serve warm over rice.

Well Duh #1:  You can control the heat level by adding the salsa of your heat preference.

Well Duh #2:  I cooked 2 family-sized boxes of Zatarain’s Yellow Rice when we got home from school.  You can serve the salsa chicken over a bed of rice, or you can be lazy like I was and just dump the rice into your crock pot and stir everything together – after you take a pretty picture, of course!

Well Duh #3:  Do not thaw the chicken breasts before cooking.  You need them to be frozen if they are going to cook all day long.

Everybody ate until they were full.  I packed a container for lunch the next day.  And I had enough to freeze a HUGE amount!  I also left some in the refrigerator because I knew the kids would ask for some the next day!  This is one recipe that you definitely want to try!

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