Crockpot Salsa Chicken
Recipe GLPRfd368747a9db39
Tender, flavorful chicken cooked slowly with salsa, beans, and corn in a crockpot. This easy one-pot meal is seasoned with chili powder and garlic, making it perfect for weeknight dinners, meal prep, or feeding a crowd. Naturally gluten-free and dairy-free, it shreds beautifully for tacos, bowls, or serving over rice.
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Ingredients
1 1/2 lbs chicken breast
2 cups tomato salsa (16 ounce jar)
1 cup pinto or black beans, drained
1/2 cup frozen corn
1 small onion, chopped
1 tablespoon chili powder
2 teaspoons garlic powder
1 tablespoon brown sugar
1/4 cup water
Salt and pepper to taste
Directions
Add the chicken breast to your crockpot. Surround it with the drained beans, frozen corn, and chopped onion.
Pour the salsa over the chicken and vegetables. Sprinkle the chili powder, garlic powder, and brown sugar evenly over everything.
Add the 1/4 cup of water and stir gently to combine all ingredients. Make sure the liquid rises to cover the chicken completely.
Cover the crockpot with its lid. Cook on high for 4 hours or on low for 8 hours, until the chicken is very tender and easily shreds with a fork.
Just before serving, use a fork to shred the chicken directly in the crockpot, stirring it into the salsa and bean mixture.
Season with salt and pepper to taste. Serve over rice, in tacos, or in bowls. Refrigerate any leftovers and freeze extras for up to one month.
