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Friday, December 16, 2016

Crock-Pot Salsa Chicken...

2:34 pm - 37 degrees - scattered clouds...

This Crock-Pot Salsa Chicken is very simple to put together and produces amazing results!  I begged my friend for the recipe after she brought it for lunch when a bunch of us were stuck at school working a book fair.  It was delicious!  Side bonus is that it can also very easily be turned into a freezer meal.

This is one of those amazing recipes where you don’t need to thaw the meat!  Just grab the few needed ingredients from your pantry and freezer, toss it all into the crock-pot, turn the crock-pot on, and walk away! 

This crock-pot chicken also stores really well in the fridge and is just as good, if not better the next day!

~ Crock-Pot Salsa Chicken ~
2 boneless chicken breasts
1 – 14 oz cans black beans (drained & rinsed)
1 - 14 oz cans sweet corn (drained & rinsed)
1 oz taco seasoning
1/2 jar salsa

Optional Garnishes
Tortilla chips
Sour Cream

Put the chicken breasts into the crock-pot then add all the rest of the ingredients.

Cook on low for 6-7 hours or on high 4-6 hours.  When chicken can shred easily, remove to a cutting board and shred.  Mix the chicken back into the crock-pot and allow to cook for another 20 minutes. 

You can serve this over a bed of rice or wrapped up in a tortilla (my personal favorite) or with tortilla chips topped off with your favorite garnishes.  However you eat it, it will be delicious!



  1. What size jar of salsa is used in this recipe? I have a giant container of salsa, and want to measure out correctly.

  2. Can you double the recipe? How much longer would it take to cook?

  3. I usually double the recipe every time and it doesn't take me any extra time.

  4. Does the chicken have to be thawed before u place in crockpot?

  5. No, I put the chicken in frozen.



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