Ridiculously easy is really the only way to describe this chicken recipe. Open a few things, dump in slow cooker (aka CrockPot), let cook for 4-10 hours, and dinner is pretty much ready! Seriously, it doesn’t get much easier than that!
One really nice thing about this recipe too, is that it has a very wide cooking time. If you put the slow cooker on high it can be done in as little as 4 hours, but I’ve left it on low for up to 10 hours with great results. Perfect for throwing together before a long day, even if you don’t know exactly when you’ll be home for dinner. And, I’ve even used frozen chicken before. Like I said, ridiculously easy!
Once the chicken is cooked and shredded you can serve it in lots of different ways. My family loves it in lettuce wraps, on corn or Whole Wheat Tortillas, over a bed of greens, or in quesadillas with cheese. I make plenty and serve it a different way two or three times and my family doesn’t even complain. I hope you enjoy this crazy easy recipe too!
- 4 boneless, skinless chicken breasts*
- 2 cups salsa
- 1 (15oz) can corn
- 1 (15oz) can black beans, drained and rinsed
- *Can use frozen chicken, just allow for longer cooking time.
- Put chicken breasts on the bottom of the slow cooker (aka CrockPot). Dump salsa, corn, and black beans on top of the chicken. Give a quick stir and cook on low for 6-10 hours (or on high for 4 hours). Shed the chicken with two forks and serve over greens or in tortillas.
108 calories, 1.1g fat, 15.4g carbs, 4.5g fiber, 10.6g protein
*Nutrition information will vary based on exact ingredients used. Recipe is listed on MyFitnessPal as FG8 Slow Cooker Salsa Chicken.