Slow Cooker Salsa Chickens with Black Beans
Slow Cooker Salsa Chicken is the easiest weeknight dinner recipe! Simple ingredients but bold flavor! Shred chicken and make tacos, serve in burrito bowls, or however you like!
Servings: 4
Calories: 169kcal
Ingredients
- 1 lb. chicken breasts or thighs boneless, skinless
- 2 cups restaurant style salsa I used the fire roasted variety
- ½ teaspoon red pepper flakes optional
- ½ teaspoon garlic powder optional
- 1 (15-ounce) can 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. Sprinkle with red pepper flakes, kosher salt, and garlic powder (if using.)
- Pour the salsa cover the chicken breasts. Make sure to move the chicken breasts around so it is completely submerged in the salsa.
- Cover with the crock-pot lid and cook on high for 3½ hours (or low for 6½-7 hours), or until the chicken shreds easily with a fork.
- Shred the chicken once it's cooked through. You can check with an instant read thermometer. It should read at least 160ºF at this point. Then add the drained black beans and stir to mix. Taste and adjust salt to preference.
- Allow the chicken soak up the sauce for 30 minutes before serving.
- Serve warm in tortillas, over rice, or as nachos over tortilla chips drizzled with cheese sauce. Dress with avocados, lime wedges, and sour cream if you'd like.
Notes
- Recipe doubles easily and cooks in the same amount of time.
- Refrigerate leftovers in an airtight container for 3-4 days. (Salsa chicken and black beans also freezes well for up to 2 months.
Nutrition
Calories: 169kcal | Carbohydrates: 9g | Protein: 26g | Fat: 3g | Fiber: 2g | Sugar: 5g
