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Slow-Cooker Salsa Chicken

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
  • Total Time
    Prep: 15 min. Cook: 3 hours
  • Makes
    4 servings


  • 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


  • 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 3-4 hours or until a thermometer inserted in chicken reads 165°. 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.

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Average Rating:
  • Hope
    Sep 14, 2020

    I followed the recipe using medium salsa and added extra peppers and onions I needed to use. Once cooked I shredded the chicken and put it back in and mixed it with rice and baked it with Mexican cheese as a casserole. It was great.

  • Linda
    Aug 19, 2020

    I was not impressed with this recipe. I followed it as written and it was very soupy and my family all said ‘something’ was missing! Won’t be trying this recipe again...

  • Despo
    Apr 13, 2020

    I followed the directions and served over rice. So delicious. Very heart healthy with all the beans. Thank you as I will try again and maybe try all different kinds of salsa. Excellent recipe.

  • 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

  • T
    Mar 22, 2019

    No comment left

  • 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.