Slow Cooker Black Bean Salsa Chicken

10m
Prep Time
6h
Cook Time
6h 10m
Ready In


"I've been making this for years and have also done it OAMC. Great easy crockpot/slow cooker meal!"

Original is 6 servings

Nutritional

  • Serving Size: 1 (337.8 g)
  • Calories 882.1
  • Total Fat - 11 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 21.2 mg
  • Sodium - 892.9 mg
  • Total Carbohydrate - 163.7 g
  • Dietary Fiber - 28.2 g
  • Sugars - 5.1 g
  • Protein - 37.6 g
  • Calcium - 461 mg
  • Iron - 5.3 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 1 mg

Step by Step Method

Step 1

For immediate cooking:. Mix corn, beans and 1 cup of salsa together and put in the bottom of the crock pot.

Step 2

Add the chicken. Salt and pepper to taste if desired.

Step 3

Added 1 more cup of salsa over the top of the chicken. Cook on low for 6 hours Add 8 oz of cream cheese- cubed and stir in until melted.

Step 4

For OAMC: You can dump everything into a freezer bag except for the cream cheese and freeze. Dump in the crock pot (frozen is ok). Cook on low for 8 hours. Add cream cheese when you are done.

Step 5

Good served over cooked rice and dipped into with tortilla chips

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When choosing a salsa, make sure to pick one that is not too spicy for your taste.
  • If you are not a fan of cream cheese, you can substitute it with a can of diced tomatoes with chilies.

  • Instead of chicken, use tempeh for a plant-based protein option. The benefit of this substitution is that it provides a vegan-friendly alternative to the dish while still giving the same texture and flavor.
  • Instead of cream cheese, use coconut cream for a dairy-free option. The benefit of this substitution is that it provides a healthier alternative with a creamy texture without the dairy.

Mexican-Style Replace the salsa with 1 cup of enchilada sauce and 1 cup of diced tomatoes. Add 1 teaspoon of cumin, 1 teaspoon of chili powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Cook as directed.


Italian-Style Replace the salsa with 1 cup of marinara sauce and 1 cup of diced tomatoes. Add 1 teaspoon of oregano, 1 teaspoon of basil, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Cook as directed.


Mexican Street Corn Salad: This flavorful salad is a great accompaniment to the Slow Cooker Black Bean Salsa Chicken. It's made with fresh grilled corn, red peppers, jalapenos, cilantro, and a creamy lime dressing for a delicious and colorful side dish.


Grilled Pineapple Salsa: This sweet and spicy salsa is the perfect complement to the Mexican Street Corn Salad. The combination of sweet pineapple, spicy jalapenos, red onions, and cilantro makes a delicious and colorful topping for tacos, burritos, or even served as a dip. It's sure to be a hit with your guests!




FAQ

Q: How long do I need to cook the Slow Cooker Black Bean Salsa Chicken?

A: For immediate cooking, cook on low for 6 hours. For OAMC, cook on low for 8 hours.



Q: Can I freeze the Slow Cooker Black Bean Salsa Chicken?

A: Yes, the Slow Cooker Black Bean Salsa Chicken can be frozen for up to 3 months. Be sure to store it in a sealed container or freezer-safe bag.

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Fun facts:

Fun Fact 1: The first slow cooker was invented in 1940 by Irving Naxon and was inspired by his Jewish mother's stories of a "haybox" which was used to keep food warm.

Fun Fact 2: This slow cooker black bean salsa chicken recipe is a favorite of celebrity chef Bobby Flay who says it's the perfect meal for busy weeknights.