Happy Tuesday, everyone! It's a gloomy day here in Baltimore, but I'm dealing with it. The good news is that starting tomorrow, we'll be seeing a lot of sunshine. Close to 80 degrees on Saturday? Well, that just sounds like a perfect Easter weekend to me.
Don't you all think it's time for another crock pot recipe? I must agree. Salsa Chicken is quite the popular meal on many blogs, and it's easy to see why. Just like BBQ Chicken, this crock pot chicken dish is an absolute delight. Simple and easy? Easy peasy, is what I like to say. I love being able to throw frozen chicken breasts in the crock pot - very easy preparation!
The great thing about Salsa Chicken is that it is very versatile. We usually use it for tacos, but you can use the chicken for enchiladas, quesadillas, taco pizza, and even for dips. It is so good - you must give it a whirl!
Source: there are many variations of this recipe out there - with a few tweaks and combinations, this is my way of making Salsa Chicken.
4 frozen chicken breasts
1 can of black beans
1 1/2 cups of frozen corn
1 16 oz. jar of salsa - I always use spicy/hot
Place frozen chicken breasts in crock pot. Rinse black beans - pour over chicken. Then put the corn in, followed by the salsa. Cook on low for 7-8 hours. About an hour before you serve, shred the chicken with two forks and stir to fully mix everything together.
*We serve this in tortillas with cheese, black olives and some sour cream. Feel free to get creative!