Description
With just 4 ingredients and 5 minutes of prep time, this Crock Pot Mexican Chicken is the perfect meal for busy weeknights! It’s perfect for burritos, tacos, or salads!
Ingredients
Units
Scale
- 3 chicken breasts
- 1 can black beans, drained and rinsed
- 16 oz jar salsa
- 1 cup frozen corn
Instructions
- Add chicken to slow cooker and top with beans, corn and pour salsa over the top.
- Cover and cook on high 5 hours or low 7-8 hours.
- Use two forks to shred chicken.
- Add cheese if desired and serve with your favorite toppings.
- Tip: If you have ice glazed (individually frozen) chicken breasts be sure to rinse the glaze off prior to putting them in the slow cooker, otherwise you’ll end up with a watery soupy mess, don’t ask me how I know!
Notes
- If you have ice glazed (individually frozen) chicken breasts be sure to rinse the glaze off prior to putting them in the slow cooker, otherwise you’ll end up with a watery soupy mess, don’t ask me how I know!
- change this recipe up by adding  4 ounces of cream cheese when starting the cooker for a creamier result
- Use canned tomatoes and peppers instead of salsa or adjust the spice by which salsa you choose to add to customize it to your family’s tastes
- Prep Time: 5 mins
- Cook Time: 5 hours
- Category: main
- Method: slow cooker
- Cuisine: mexican
Nutrition
- Serving Size:
- Calories: 148
- Sugar: 3.1 g
- Sodium: 745.4 mg
- Fat: 2.1 g
- Carbohydrates: 17.4 g
- Protein: 14.8 g
- Cholesterol: 31 mg