Slow Cooker Salsa Chickens with Black Beans
This is the easiest slow cooker salsa chicken with black beans recipe ever! Just 4 ingredients. Serve this slow cooker salsa chicken on rice or in tortillas with your favorite taco toppings. You could even make shredded chicken and black bean nachos!
Ingredients
- 1 lb. boneless skinless, chicken breast or thighs
- 2 cups restaurant style salsa I used the fire roasted variety
- 1/2 teaspoon red pepper flakes
- 1 can 15 oz black beans, drained and rinsed
- salt to preference
Garnishes:
- avocado + lime wedges + Sour cream + Shredded cheese + Nacho cheese
Serve with:
- Rice/Tortillas
Instructions
- Place chicken breasts in a slow cooker and cover with salsa add the red pepper flakes. Coat all the chicken pieces with the salsa. Toss to do so.
- Cover and cook on high for 4 hours (or low for 7-8 hours), or until the chicken shreds easily with a fork. In the last 30 minutes of cooking, add the black beans and stir to mix. Adjust salt to preferece. Serve immediately over rice, tortillas, or tortilla chips. Dress with avocados, lime wedges, and sour cream if you'd like.
- Refrigerate leftovers in an airtight container for up to 4 days. (Salsa chicken and black beans also freezes well.)
Notes
Recipe doubles easily and cooks in the same amount of time.
