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Crockpot Salsa Chicken with Black Beans and Corn

This Crockpot Salsa Chicken with Black Beans and Corn is juicy, hearty 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!
Course Main Course
Cuisine American
Keyword crockpot sasla chicken, Dump-and-cook meals, Mexican-inspired chicken, Slow cooker chicken recipes
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings 6
Author Pamela Reed

Ingredients

  • 1.5 - 2 pounds boneless skinless chicken thighs (or breasts)
  • 2 (15 oz cans) black beans drained
  • 1 (15 oz can) corn drained
  • 1 (16 oz jar) salsa (your favorite brand)
  • 1 packet taco seasoning

Instructions

  • Place the chicken in the Crockpot. Add in drained black beans, corn, salsa, and taco seasoning.
  • Stir to fully combine.
  • Cover and cook on low for 7 hours or high for 4 hours or until the chicken is tender and fully cooked.
  • Shred the chicken with two forks and stir it back into the mixture so it soaks up the juices.
  • Serve however you like — in bowls, over chips, or wrapped in tortillas.