A big thanks to my college roommate, Anya, for this awesome recipe. We used to make this Crockpot Salsa Chicken all the time. I am so grateful to her for sharing with me this recipe because now, I get to share it with you as well. How awesome is that? Well, here you go, friends! I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! Yes, you are more than welcome to add more ingredients to this very simple recipe if you wish. I am sure that you can do a lot to take this recipe to the next level! Okay, enough with the long introduction. It is time to go to your kitchen and start prepping! Don’t forget to share this recipe with your peers as well. I am sure that they are going to love it as much as we do. Have a wonderful day, everyone. Enjoy!
Ingredients:
½ jar salsa
1 – 14 oz cans black beans (drained & rinsed)
2 boneless chicken breasts
1 – 14 oz cans sweet corn (drained & rinsed)
1 oz taco seasoning
Optional Garnishes
Lettuce
Tortilla chips
Tortillas
Sour Cream
Tomatoes
Rice
Limes
Cheese
Avocados
Directions:
Arrange the chicken breasts into a crockpot.
Add the remaining ingredients on top of the chicken breasts.
Cover the slow cooker and cook everything for about 6 to 7 hours on a low setting or 4 to 6 hours on a high setting.
Remove the chicken breasts from the pot and use two forks to shred them into small pieces.
Put the shredded chicken back into the pot and stir until well combined.
Cook everything for 20 more minutes.
Serve with tortilla or rice. Enjoy!
Note:
Garnish with the things I have listed. Enjoy!
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