Black bean salsa chicken (crock pot). Scrumptious Crock Pot Recipes To Make Any Meal A Success With Kraft®, Try Today! Salt and pepper to taste if desired. For OAMC: Slow Cooker Salsa Chicken Black Bean Tacos are an easy and delicious Mexican meal any night of the week.

Serve in flour tortillas as a burrito filling or just top with your favorite toppings like sour cream, cheese, avocado, etc. for a filling burrito bowl! I used a jar of salsa because that is what I had. You could also use a fresh salsa if you had some. You can have Black bean salsa chicken (crock pot) using 4 ingredients and 1 steps. Here is how you cook it.

Ingredients of Black bean salsa chicken (crock pot)

Prepare 24 oz of frozen fully cooked chicken strips (not breaded).
You need 20 oz of bag frozen corn.
Prepare 20 oz of bottle black bean and corn salsa.
It's 15 oz of can pinto beans.

Use whole kernel canned corn and drain. I used cone can of black beans but you could use kidney or pinto beans. Place chicken breasts in the slow-cooker and cover with the broth, salsa, corn, beans and taco seasoning. Remove the chicken and either shred it or cut it up into bite-size pieces.

Black bean salsa chicken (crock pot) step by step

Add all ingredients to crock pot. Stir. Cook on low 6 hours..

I used chicken breast with the skin/bone in and just pulled the skin off. Browned them with olive oil with the taco seasoning on the chicken. Put them in the crock-pot added the salsa with a little more water as also mention but then I added Knorr minicubes Chipotle seasoning to the water for more spice and my family loved it! Add Black beans (ensure they are rinsed otherwise it affects the flavor), corn, cream cheese, salsa, lime juice, sea salt, and Ground red pepper on top. This EASY Slow Cooker Salsa Chicken with Black Beans and Corn recipe is cheesy and delicious, made with boneless chicken breast, black beans, corn and salsa topped with melted cheddar cheese.