Description

Ever wondered how to create a delicious, crowd-pleasing meal with barely any effort? Imagine coming home to the irresistible aroma of Slow-Cooker Salsa Chicken, where tender chicken breasts mingle with zesty salsa, sweet corn, and hearty beans in a vibrant, Southwestern-inspired dish.

Ingredients

Each ingredient in Slow-Cooker Salsa Chicken adds flavor, texture, or heartiness to this vibrant dish. Substitutions make it adaptable to your pantry.

Boneless, Skinless Chicken Breast Halves (4, 6 oz each): Lean, tender protein that shreds easily. Substitution: Chicken thighs or bone-in chicken (increase cooking time slightly).
Salsa (16 oz jar): Provides zesty, tangy flavor and moisture. Substitution: Homemade salsa or 14.5 oz can diced tomatoes with 1 tbsp chili powder.
Frozen Corn (1¾ cups, thawed): Adds sweet crunch. Substitution: Fresh or canned corn (drained).
Pinto Beans (15 oz can, rinsed and drained): Brings creamy, hearty texture. Substitution: Kidney beans or black beans.
No-Salt-Added Black Beans (15 oz can, rinsed and drained): Adds protein and earthiness. Substitution: Regular black beans or navy beans.
Diced Tomatoes and Green Chiles (10 oz can, undrained): Contributes spicy, tangy depth. Substitution: 10 oz diced tomatoes with 1-2 tbsp chopped green chiles.
Sugar (1 tsp): Balances acidity and spice. Substitution: Honey or omit for less sweetness.
Salt (½ tsp): Enhances flavors. Substitution: Low-sodium salt or omit if using salted beans.
Ground Black Pepper (¼ tsp): Adds mild heat. Substitution: White pepper or a pinch of cayenne.
Optional Toppings: Hot cooked rice, cubed avocado, chopped fresh tomato, sliced green onions, lime wedges. Substitution: Tortilla chips, shredded cheese, cilantro, or sour cream.

Why These Ingredients Matter:

Chicken and beans provide protein and fiber, making this a filling, nutritious meal.
Salsa and diced tomatoes with chiles deliver bold, Southwestern flavor with minimal effort.
Corn adds sweetness and texture, balancing the spice.
Slow cooking melds flavors, creating a cohesive, hands-off dish.

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Instructions

Let’s make Slow-Cooker Salsa Chicken with clear steps and tips to ensure it’s tender, flavorful, and ready to enjoy.

Prep the Ingredients (5 minutes):
- Rinse and drain 15 oz pinto beans and 15 oz black beans.
- Thaw 1¾ cups frozen corn (place in fridge for a few hours or microwave briefly).
- Measure 1 tsp sugar, ½ tsp salt, and ¼ tsp pepper. Tip: Prep toppings like avocado or green onions while the slow cooker works to save time later.
Assemble in Slow Cooker (5 minutes):
- Place 4 chicken breast halves (6 oz each) in a 4- or 5-quart slow cooker.
- Top with 16 oz salsa, 1¾ cups thawed corn, pinto beans, black beans, 10 oz diced tomatoes and green chiles (undrained), 1 tsp sugar, ½ tsp salt, and ¼ tsp pepper. Tip: Layer ingredients evenly, but no need to stir; the slow cooker will blend flavors naturally.
Cook the Chicken (3-4 hours):
- Cover and cook on low for 3-4 hours, until a thermometer inserted in the chicken reads 165°F (74°C) and the meat is tender. Tip: Check at 3 hours; smaller slow cookers may cook faster. Avoid lifting the lid to maintain heat.
Shred and Mix (3 minutes):
- Remove chicken breasts to a plate and shred with two forks (or leave in chunks if preferred).
- Return shredded chicken to the slow cooker and stir to combine with the sauce and beans. Tip: If the mixture is too watery, remove the lid and cook on high for 15-20 minutes to thicken.
Serve (2 minutes):
- Serve hot, spooning portions into bowls or plates (about 1-1½ cups per serving for 4-6 servings).
- Add optional toppings like hot cooked rice, cubed avocado, chopped tomato, sliced green onions, or lime wedges. Tip: Squeeze lime over servings for a fresh, zesty kick.