Crock Pot Salsa Chicken with Black Beans and Corn

In our house, nothing is better than Mexican night, which we seem to have at least once a week. This is a super easy recipe, since the chicken, corn, and bean mixture is made right in the crock pot. I love using this chicken to make burrito bowls, loving even more that I can come home from work, make some quick-cooking rice, and build this bowl in less than 15 minutes. It’s also great for tacos, quesidillas, salads, and more. Customize with whatever toppings you love and enjoy a quick and filling Mexican meal.

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Crock Pot Salsa Chicken with Black Beans and Corn

Let the crock pot do all the work with this easy, delicious Mexican chicken recipe!

Makes: 8 servings

Crock Pot Salsa Chicken with Black Beans and Corn

Prep time:

Cook time:

Ingredients:
  • 1 ½ lbs chicken breasts (fresh or frozen)
  • 1 tsp salt
  • 1 small jar salsa (around 15.5 oz)
  • 15 oz can black beans, rinsed and drained
  • 1 ½ cups frozen corn
  • 1 packet taco seasoning

Instructions:
  1. Season the chicken with salt and add it to the crock pot. Top with the salsa, corn, black beans, and taco seasoning packet. Cook on low for 8 hours or high for 4 hours or until chicken is cooked through.
  2. Once cooked, shred the chicken. Pile into bowls on top of brown rice or place in taco shells, topping with any desired toppings.
Lisa Lombardini