Easy Crock Pot Salsa Chicken
photo by DeliciousAsItLooks 
- Ready In:
- 8hrs 2mins
- Ingredients:
- 11
- Serves:
ingredients
- 4 boneless skinless chicken breasts
- 32 ounces salsa (I use 2- 16 oz. jars)
- 1 (14 1/2 ounce) can corn, drained
- 1 (14 1/2 ounce) can black beans, drained
- flour tortilla
- sour cream
- guacamole
- lettuce
- tomatoes
- cheese
- salsa
directions
- Place first four ingredients in crock pot.
- Cook on low 6-8 hours.
- 30-60 minutes prior to serving, remove chicken, shred and return to crock pot.
- To serve, use chicken mixture as filling inside tortillas.
- Add desired condiments.
Reviews
- I put all of the ingredients in the crockpot just before I went to bed. I woke up to the wonderful aroma!! The chicken was so moist it fell apart. I packed it for husband to take to work for lunch. He ended up calling me at my job just to say how good it was and how everyone who had a taste loved it!! This recipe is soooo easy; and very, very good! The best part is that you can use the brand of salsa that you prefer!
- Made this yesterday and family liked it. Nobody here (except me) likes black beans, so I used pinto beans. I only had one jar of salsa in the morning when I put this on, but it was enough. We added some in the tortillas with cheese and sour cream. I will make this again, and would double for casual company. Hokiegal
- A quick and easy way to make a good, hearty meal. The chicken was still moist and the bean/corn combination was good. We used a medium hot salsa. I served this with sauted onions and avocados and Monterrey Jack cheese. I will use this recipe again. Thanks for sharing.
- This was so delish!! I made a mexican lasagna with the filling. I layered flour tortillas, this filling and a little bit of cheese in a 8x8 dish and then baked for about 15 minutes. My husband and I could not stop eating it!! Will definitely make this again!
- Great flavor. I used frozen corn as I didnt have any cans on hand and it turned out fine. I also started with frozen chicken breast (bone in) and it cooked about 9 hrs. Shredded it up and cooked it a tiny bit more. Had great flavor in our tacos, and really set off the toppings. Thanks for a great recipe.
Tweaks
- I shortened the hours to 4hrs . Used a cilantro lime salsa and added 8oz package of cream cheese during the last 15 minutes of cooking time.
- I love this recipe however instead of using a regular can of black beans i use bushs grillin beans black bean fiesta... and i dilute mine with one cup of water.... this takes a little of the spice away and my children tear it up as well as the husband! When the children are away I follow the recipe exactly and throw in an additional can of rotel and that gives it a fantastic KICK!... We eat ours over rice or chips
- Very easy to make. I left out the beans. The smell was very strong and it actually cooked sooner than I expected, but it's probably because i used chicken strips instead of breasts. Either way it was fantastic. Don't forget your corn though! I accidently left it out on my second batch and it didn't taste as good.
RECIPE SUBMITTED BY
erinBOberrin
Aurora, Colorado
