"This Crockpot Salsa Chicken with Black Beans and Corn is juicy, flavorful, and so easy. Dump everything in the Crockpot, let it cook, and serve in bowls, over chips, or wrapped in tortillas for tacos. Perfect for busy nights - and the leftovers? Even better! Juicy chicken slow-cooks with sweet corn, hearty black beans, and zesty salsa for a simple, comforting meal that's full of flavor."
"Place the chicken in the crockpot. You'll need 1.5-2pounds of skinless chicken breasts (or thighs). Add the drained corn, black beans, salsa and taco seasoning on top of the chicken. Stir gently to combine. Cover and cook on low for 7 hours (4 hours on high) until the chicken is tender and fully cooked. Shred the chicken and stir it back into the crockpot to sit for a few minutes to soak up the juices."
Slow-cooker salsa chicken combines skinless chicken breasts or thighs with drained corn, black beans, salsa, and taco seasoning for an easy, hands-off meal. Use 1.5–2 pounds of chicken. Cook on low for 7 hours or on high for 4 hours until the chicken is tender and fully cooked. Shred the chicken and stir it back into the crockpot to absorb the juices. Serve over cilantro lime rice, over tortilla chips, wrapped in tortillas for tacos or burritos, or in a bowl as a stew. Store leftovers in an airtight container in the refrigerator for 3–4 days.
Read at Brooklyn Farm Girl
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