Description
This easy and healthy Crockpot Salsa Chicken recipe features tender boneless skinless chicken thighs slow-cooked in a flavorful blend of salsa and spices. Combined with black beans and sweet corn, it's perfect for tacos, burritos, enchiladas, or bowls, making it a versatile family favorite.
Ingredients
Scale
Main Ingredients
- 8 boneless skinless chicken thighs
- 24 oz salsa (your favorite brand or homemade)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 1/2 cups frozen sweet corn kernels
- 14.5 oz black beans, drained (from a can)
- salt, to taste
- black pepper, to taste
Toppings
- freshly sliced avocado
- shredded cheddar cheese
- lime wedges
- extra salsa, for serving (optional)
Instructions
- Prepare Chicken: Towel dry the chicken thighs thoroughly to remove excess moisture. Place the chicken evenly in the bottom of the crockpot.
- Mix Sauce: In a bowl, combine the salsa, garlic powder, onion powder, and ground cumin. Stir well to blend all the spices into the salsa.
- Cook Chicken: Pour the salsa mixture evenly over the chicken in the crockpot. Cover and cook on low for 6 hours if using defrosted chicken, or 8 hours if the chicken is frozen.
- Shred Chicken: One hour before the cooking time is complete, carefully remove the chicken pieces from the crockpot. Shred the chicken using two forks.
- Combine and Finish Cooking: Return the shredded chicken to the crockpot. Add the frozen sweet corn and drained black beans. Stir gently to combine. Season with additional salt and black pepper if desired. Cover and continue cooking on low for 1 more hour.
- Serve: Spoon the salsa chicken mixture into tacos, burritos, enchiladas, or serve it over rice. Top with freshly sliced avocado, shredded cheddar cheese, lime wedges, and extra salsa if desired.
Notes
- For a spicier kick, use a hot salsa or add chopped jalapeños.
- You can substitute chicken breasts if preferred, but thighs provide more flavor and tenderness.
- Leftover chicken can be refrigerated for up to 3 days or frozen for meal prep.
- Serve with rice, tortillas, or over salad greens for variation.
- Vegetarian or vegan versions can be made by substituting chicken with plant-based protein and omitting cheese or using vegan cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 234 kcal
- Sugar: 6.4 g
- Sodium: 993 mg
- Fat: 3.8 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 26.6 g
- Fiber: 7.9 g
- Protein: 23.9 g
- Cholesterol: 55.2 mg
