Description
This healthy Crockpot Salsa Chicken features tender boneless chicken thighs cooked slowly with flavorful salsa and spices, combined with sweet corn and black beans for a delicious, easy-to-make meal. Perfect for tacos, burritos, bowls, or enchiladas, this dish is versatile and family-friendly.
Ingredients
Scale
Chicken and Seasoning
- 8 boneless skinless chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- Salt to taste
- Black pepper to taste
Salsa Mixture
- 24 oz salsa (your favorite brand, or homemade)
Additional Ingredients
- 1 1/2 cups frozen sweet corn kernels
- 14.5 oz black beans (drained, from a can)
- Fresh avocado slices (for serving)
- Shredded cheddar cheese (for serving)
- Lime wedges (for serving)
- Extra salsa (for serving)
Instructions
- Prepare Chicken: Towel dry the boneless skinless chicken thighs thoroughly and place them evenly in the crockpot.
- Mix Salsa and Spices: In a bowl, combine the salsa with garlic powder, onion powder, and ground cumin, mixing well to blend the flavors.
- Add Salsa Mixture: Spoon the salsa mixture evenly over the chicken thighs in the crockpot, ensuring all pieces are covered.
- Cook Chicken: Set the crockpot to low heat and cook the chicken for 6 hours if defrosted, or 8 hours if frozen, allowing the flavors to meld and chicken to become tender.
- Shred Chicken: One hour before cooking is complete, remove the chicken thighs from the crockpot and shred them using two forks.
- Combine Ingredients: Return the shredded chicken to the crockpot along with the frozen sweet corn kernels and drained black beans. Stir to combine.
- Final Cook: Continue cooking for the remaining hour to warm the corn and beans, and meld all flavors together. Taste and season with additional salt and black pepper if needed.
- Serve: Serve the crockpot salsa chicken hot with freshly sliced avocado, shredded cheddar cheese, lime wedges, and extra salsa on the side as desired.
Notes
- This dish is incredibly versatile; serve it in tacos, burritos, enchiladas, or over rice for a fulfilling meal.
- Use your favorite salsa brand or homemade salsa for varied flavor profiles.
- Shredding the chicken before adding corn and beans ensures even mixing and texture.
- Adjust the seasoning at the end to suit your taste preferences.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 234 kcal
- Sugar: 6.4 g
- Sodium: 993 mg
- Fat: 3.8 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 26.6 g
- Fiber: 7.9 g
- Protein: 23.9 g
- Cholesterol: 55.2 mg
