Are you looking for an easy and budget friendly slow cooker meal? Try this Mexican Chicken in Crockpot that is sure to please everyone in your home.
Mexican Chicken in Crockpot:
2 – 4 Chicken Breasts (preferably skinless/boneless)
1 jar Salsa
1 can Black Beans (drained)
1 can Corn (drained)
- Place chicken breasts in slow cooker and top with salsa, black beans & corn.
- Cook on low 3 – 4 hours until chicken is tender.
- Shred chicken, stir, and cook an additional 30 minutes.
- Top with cheese and serve over rice (optional).
Turn this Mexican Chicken in Crockpot recipe into a 2nd meal by using the chicken mixture in a burrito and topping with cheese. Burritos can be frozen for a quick and easy lunch or dinner.
*Can also use frozen beans and corn.
You could also serve Cherry Cheesecake Swirl Brownie for dessert.
What size jar of salsa?
Dana Zeliff says
16 oz jar is what I use