Crock Pot Salsa Chicken

10
Servings
5m
Prep Time
9h
Cook Time
9h 5m
Ready In


"I don't for the life of me remember where I got this one, but I think the original had corn instead of black beans. Which you can easily use if you prefer, or add a can of corn as well as the black beans. Whatever makes you happy. Heat is controlled by what type of salsa you choose, or you can add some of your favourite hot pepper sauce to increase the heat if you wish."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (168 g)
  • Calories 319.4
  • Total Fat - 6.9 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 60.3 mg
  • Sodium - 527.8 mg
  • Total Carbohydrate - 30.9 g
  • Dietary Fiber - 7.6 g
  • Sugars - 2.9 g
  • Protein - 33.7 g
  • Calcium - 281.3 mg
  • Iron - 3 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.5 mg

Step 1

Place frozen chicken in a crock pot.

Step 2

Pour salsa over chicken; pour black beans over salsa.

Step 3

Cover and cook on low for 8 hours.

Step 4

Place a block of cream cheese on top of mixture; cover and cook an additional hour.

Step 5

Stir cream cheese into mixture, roughly shredding chicken as you stir, and serve.

Step 6

Can either be served in bowls as a stew/chili, or if you shred the chicken more carefully as a dip with tortilla chips.

Tips & Variations


No special items needed.

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