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Crockpot Salsa Chicken

I made a new recipe last night. I got it from my SIL Sara. She got it from A Year of Crockpotting. The original recipe is for chicken thighs. I used breasts and cut them into chunks. I served it over rice and garnished it with cheese, sour cream and salsa. I also added a little enchilada sauce to the mix since I had a tiny bit left in the fridge. It was really good. I think it worked well to cut up the chicken. Justin really liked it too. He said he could have used a little more spice, but I try not make things very spicy because of Rebecca.

Crockpot Salsa Chicken

6-9 chicken thighs, or equivalent body parts (I used 3 boneless, skinless breasts cut in chunks)
1 can rinsed black beans
1 cup chunky salsa (I used half a jar of Meijer organic mild salsa)
1 cup frozen white corn (I used about half of a 1-pound bag of golden corn)

Put your chicken in the crockpot. Top with the rinsed black beans, salsa, and corn. Stir it all together if you’re using chicken chunks. Cover and cook on low for 6-9 hours, or on high for 4-5.

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One comment

  1. Sara says:

    Good idea to chop up the chicken. If you have lots of leftovers, its AWESOME to use as a taco filling. That’s what we did with ours, just shredded up the meat, and it was so good! The next time I make this, I think that’s probably how we’ll eat it – just shred the meat up after its all cooked and we’ll just eat tacos with it.

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