Slow Cooker Salsa Chicken
Super easy recipe to make in a Slow Cooker or Dutch Oven pot
Ingredients
- 1 can of black beans
- 1 can of white corn
- 1 pkg of taco seasoning {I use McCormick Taco Seasoning Mix}
- 3-4 skinless chicken breasts
- 1 16 oz bottle of salsa {I use Chunky Pace Mild Salsa}
- ½ cup water
- Fresh cilantro, chopped
Instructions
- Place beans, corn, salsa, taco mix, water and chicken in your slow cooker covering the chicken breasts.
- Cook on Low for 3-4 hours.
- Shred the chicken with a fork.
- Scoop mixture into bowls and sprinkle with cabbage mix and fresh cilantro and serve!
Notes
Dutch oven pot directions: Cover and bake at 350°F for 30 minutes or at 300°F for 40 minutes to an hour until the internal temperature of the chicken is 165°F.
We have shredded the chicken, placed it back into the Dutch oven, placed the lid back on it, and left it on low heat on the stove or oven. Just make sure it does not run low on liquids or it dries out. Add more water as needed.
This dish is great over nachos, tacos, or burritos.
Nutrition
Serving: 1cupCalories: 196kcalCarbohydrates: 28gProtein: 18gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 36mgSodium: 539mgPotassium: 506mgSugar: 4gCalcium: 17mgIron: 2mg
Tried this recipe?Let us know how it was!