Name: Slow-Cooker Salsa Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 4 boneless skinless chicken breast halves (6 ounces each) -; 1 jar (16 ounces) salsa -; 1-3/4 cups frozen corn, thawed -; 1 can (15 ounces) pinto beans, rinsed and drained -; 1 can (15 ounces) no-salt-added black beans, rinsed and drained -; 1 can (10 ounces) diced tomatoes and green chiles, undrained -; 1 teaspoon sugar -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; Optional: Hot cooked rice, cubed avocado, chopped fresh tomato, sliced green onions and lime wedges -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Salsa Chicken

1. 4 boneless skinless chicken breast halves (6 ounces each) -

2. 1 jar (16 ounces) salsa -

3. 1-3/4 cups frozen corn, thawed -

4. 1 can (15 ounces) pinto beans, rinsed and drained -

5. 1 can (15 ounces) no-salt-added black beans, rinsed and drained -

6. 1 can (10 ounces) diced tomatoes and green chiles, undrained -

7. 1 teaspoon sugar -

8. 1/2 teaspoon salt -

9. 1/4 teaspoon pepper -

10. Optional: Hot cooked rice, cubed avocado, chopped fresh tomato, sliced green onions and lime wedges -

How to cook deliciously - Slow-Cooker Salsa Chicken

1. Stage

Place chicken in a 4- or 5-quart slow cooker. Top it with the salsa, corn, beans, diced tomatoes and chiles, sugar, salt and pepper. Cover with a lid and cook the dish on low, until a thermometer inserted in chicken reads 165°F. This will take three to four hours. Serve the chicken with whichever optional sides and garnishes you like.