Crockpot Salsa Chicken
Easy slow-cooker shredded chicken simmered in salsa, beans, and corn for quick tacos, bowls, or sandwiches.
Equipment
- 6–8 quart slow cooker
- Cutting board and knife
- Cooking spray
- Measuring Spoons
- Can opener
- Two forks
Ingredients
- cooking spray
- 2 pounds boneless skinless chicken (breast or thighs)
- 2 teaspoons taco seasoning (homemade or store-bought)
- 1 15 oz can black beans or pinto beans drained and rinsed
- 1 cup frozen corn kernels
- 2 cups salsa
- 1 lime juiced
- cilantro, cheese, sour cream, pickled jalapeño or other toppings for serving
Instructions
- Spray the insert of a 6–8 quart slow cooker with cooking spray.
- Trim any excess fat from the chicken and place the pieces in the bottom of the slow cooker in a single layer when possible.
- Sprinkle 1 teaspoon of taco seasoning over the top of the chicken, flip the pieces, then sprinkle the remaining 1 teaspoon over the other side.
- Top the seasoned chicken with the drained beans, then the frozen corn, and pour the salsa over everything.
- Cover and cook on LOW for 5–6 hours or on HIGH for 3 hours, until the chicken reaches 165°F (73°C).
- Remove the cooked chicken to a cutting board and shred it with two forks.
- Return the shredded chicken to the slow cooker, add the juice of 1 lime, stir to combine, and heat for a few minutes to meld flavors.
- Serve the salsa chicken over rice or in tortillas and top with cilantro, shredded cheese, sour cream, pickled jalapeño, or other desired toppings.
Notes
- Use a chunky or smooth salsa you enjoy and mind the spice level.
- Swap tomato-based salsa for salsa verde if desired.
- Corn and beans are optional; use canned (rinsed) or frozen corn as preferred.
- For a creamy version, add 8 oz cubed cream cheese after shredding and cook on low 20–30 minutes until melted.
- To reduce sodium, omit salt in seasoning and choose low-sodium salsa.
- Adjust cooking time if using very large or very small chicken pieces.