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Slow-Cooker Salsa ChickenTaste of Home

Slow-Cooker Salsa Chicken

TOTAL TIME: Prep: 15 min. Cook: 3 hours YIELD: 4 servings.
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 then top it with tortilla chips and sour cream. —Deborah Pennington, Falkville, 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

  • 1. 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.

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