Slow-Cooker Salsa Chicken

Name: Slow-Cooker Salsa Chicken
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 servings.
Ingredients: 4 boneless skinless chicken breast halves (6 ounces each); 1 jar (16 ounces) salsa; 1-3/4 cups frozen corn, thawed; 1 can (15 ounces) pinto beans, rinsed and drained; 1 can (15 ounces) no-salt-added black beans, rinsed and drained; 1 can (10 ounces) diced tomatoes and green chiles, undrained; 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon pepper; Optional: Hot cooked rice, cubed avocado, chopped fresh tomato, sliced green onions and lime wedges

This is a go-to recipe when I know I'll be having a busy day. My family loves salsa, so I came up with this recipe for something to throw into a slow cooker and simmer on low. We love it served over rice or noodles and topped with tortilla chips and sour cream. —Deborah Pennington, Decatur, Alabama

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
1 jar (16 ounces) salsa
1-3/4 cups frozen corn, thawed
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) no-salt-added black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Hot cooked rice, cubed avocado, chopped fresh tomato, sliced green onions and lime wedges

Directions

Place chicken in a 4- or 5-qt. slow cooker. Top with salsa, corn, beans, diced tomatoes and chiles, sugar, salt and pepper. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-4 hours. If desired, serve with optional ingredients.

Nutrition Facts

1 chicken breast half with 1-1/2 cups bean mixture: 470 calories, 6g fat (1g saturated fat), 94mg cholesterol, 1270mg sodium, 55g carbohydrate (8g sugars, 11g fiber), 47g protein.

Reviews

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Average Rating:

Nunny

Sep 15, 2019

I made this twice with a couple of variations. I used tri-colored beans, fresh salsa to reduce the sodium and omitted the salt. I added cumin and chili powder plus used chicken thighs in my 5 crock pot. Server with rice, green salad with avocado. Now one of my top five favorites. Nunny W. Los Angeles, CA
Warren

Jun 20, 2019

I made this with a few alterations. I cut up the chicken into small pieces and used less than specified, and substituted cannellini beans for pinto. I also served it over penne pasta. It was excellent. Rusty
Shawn

Feb 7, 2019

I made this a few weeks ago when I had family in from out of town. It was a huge hit. I served yellow rice and a Cuban style salad on the side. I will definitely make this again. VFE
gayle5178

Feb 3, 2019

This was very tasty and easy to prepare. I didn't use my crock pot, I used my pressure cooker instead. I let it cook for about 15 minutes. The chicken was a little dry, not too bad so next time I'll do about 10-12 minutes instead.
Rellierae

Jan 19, 2019

Easy and we loved it. My husband suggested I cut up the chicken next time. So I shredded it when we had leftovers. It was better with chicken in every bite. We crumbled Hint o Lime tortilla chips on top. My husband made guacamole to go with for the leftovers for our green vegetable.