This is a go-to recipe when I know I'll be having a busy day. My family loves salsa, so I came up with this recipe for something to throw into a slow cooker and simmer on low. We love it served over rice or noodles, and then top it with tortilla chips and sour cream. —Deborah Pennington, Falkville, Alabama

Slow-Cooker Salsa Chicken

chicken breast

(16 ounces) salsa

corn,

(15 ounces) pinto beans, rinsed and drained

(10 ounces) diced tomatoes and green chiles, undrained

sugar

salt

pepper

Just made this tonight, and it is a keeper. Salsa quality will affect results, so choose accordingly.  I used garbanzo beans instead of pinto as that was what i had on hand, and it worked fine.  I think you could use whatever beans you like.  I also doubled the salt and pepper amts, added a half tsp of cumin, and 3 hot peppers, as we like a bit of heat.  Topped with sour cream, and it was delicious. Adding cilantro would be yummy also, but i like this recipe as it contains what i readily have on hand regularly.  I served it over basmati rice.  Next time i would use a tsp of cumin and a couple more hot peppers, but suit to taste!

this is a very tasty and easy recipe. I used mild salsa with hot sauce on the side as my kids do not like spicy.  I like to read the reviews before trying a new recipe and this one had mostly great reviews.

Made this as written and we thought it was lacking in flavor. Added chopped jalapeno and cilantro for toppings along with avocado but it was just not enough flavor for us. Also, the chicken dried out a bit, which is disappointing, but breasts can be tricky like that. Overall, I personally would not make this one again.

I followed the recipe using medium salsa and added extra peppers and onions I needed to use.   Once cooked I shredded the chicken and put it back in and mixed it with rice and baked it with Mexican cheese as a casserole.   It was great.

I made this twice with a couple of variations. I used tri-colored beans, fresh salsa to reduce the sodium and omitted the salt. I added cumin and chili powder plus used chicken thighs in my 5 crock pot. Server with rice, green salad with avocado. Now one of my top five favorites.  Nunny W. Los Angeles, CA

Easy and we loved it. My husband suggested I cut up the chicken next time. So I shredded it when we had leftovers. It was better with chicken in every bite. We crumbled Hint o Lime tortilla chips on top. My husband made guacamole to go with for the leftovers for our green vegetable.

I followed the directions and served over rice. So delicious. Very heart healthy with all the beans. Thank you as I will try again and maybe try all different kinds of salsa. Excellent recipe.

This was very tasty and easy to prepare.  I didn't use my crock pot, I used my pressure cooker instead.  I let it cook for about 15 minutes.  The chicken was a little dry, not too bad so next time I'll do about 10-12 minutes instead.

I made this a few weeks ago when I had family in from out of town. It was a huge hit. I served yellow rice and a Cuban style salad on the side. I will definitely make this again. VFE

I made this with a few alterations.  I cut up the chicken into small pieces and used less than specified, and substituted cannellini beans for pinto.  I also  served it over penne pasta.  It was excellent.  Rusty

I was not impressed with this recipe.  I followed it as written and it was very soupy and my family all said ‘something’ was missing!  Won’t be trying this recipe again...

https://videodam.tmbi.com/wp-content/uploads/2021/03/SlowCookerSalsaChicken_DIYD_198236_030121_H.mp4

Check out this video for how to make Slow-Cooker Salsa Chicken

slow-cooker salsa chicken

Prep Time: 15 minutes

Cook Time: 3 hours

Total: 3 hours, 15 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

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