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Crockpot Salsa Chicken
Rachel Kim

Crockpot Salsa Chicken

A short four-hour low cook keeps chicken breasts tender in thick salsa. Beans and corn can stay for the full time, while lime waits until dinner. The breasts are removed as soon as they reach temperature, shredded, and returned only long enough to absorb sauce.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 1/2 pounds boneless skinless chicken breasts
  • 2 cups thick tomato salsa
  • 1 can black beans 15 ounces, rinsed
  • 1 1/2 cups frozen corn
  • 1 can diced green chiles 4 ounces, drained
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 2 tablespoons lime juice

Method
 

  1. Put chicken in a 6-quart slow cooker and spread salsa, beans, corn, chiles, cumin and salt around it.
  2. Cover and cook on low for 3 1/2 to 4 hours.
  3. Begin checking at 3 1/2 hours and remove the breasts as each reaches 165°F.
  4. At dinner, shred the chicken, return it to the sauce, stir in lime juice and serve.