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!
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!
Get your digital copy of my cookbook today!