My brother & sister-in-law made this dinner one night, while we were on vacation, just as a throw-together meal. Well- we all loved it and have been making it ever since. I will usually stop at Moe’s (restaurant) and pick up a bag of their chips (the “catering size” is $5) and head home to serve this meal with chips.
The kids love it and so do we. It is great left-over and always pleases our family our company. I’ve even put them in tortilla bowls and served them for company that way- so pretty!
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Slow Cooker Salsa Chicken
- 2 chicken breasts
- 1 can black beans
- 1 can drained corn
- 1 jar salsa
- 1 can lowfat refried beans
- sour cream optional
- In crock-pot, add the chicken breast, black beans (drained), corn and salsa.Cook on low heat for 5-6 hoursPull the chicken out at the end of the 5 hours and shred it.Place it back into the crock-pot.Stir in one can of Refried BeansLet it cook for just about another 30 minutes to an hour. (If you didn’t have time for this, you could just mix in the beans & serve it and it would be fine, I just like to cook it longer to let the beans heat up a bit)Serve with a little sour cream, chips or tortilla shells (the kids love it this way~ served with chips!)
This recipe is for a slow Cooker Chicken with salsa. I posted this a while back, but we had it for dinner tonight, so I wanted to repost it for you! It is so good!
This recipe is so easy and SO delicious! My brother and sister-in-law made this on our last trip to the beach and we have been craving it ever since. I love it because it literally takes just a few minutes to throw together and it tastes great. Even our kids love to eat it, so I try to make it when I can.
Oh- this is also a GREAT recipe if you are on vacation or if you have to work all day, because it is easy to prepare and is ready when you get home. You can really make it into a few different meals because you can serve it several different ways, making it even more versatile.
If you have leftovers, serve it tomorrow night in a different way (if you used chips tonight, use tortilla shells tomorrow night.) You could also make this recipe in a bigger batch and freeze half of it in a freezer bag. Just throw it into the crock-pot to defrost and you have a great meal… again!