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Crockpot Salsa Chicken

The easiest dump meal for busy families. Four ingredients, zero prep stress, and enough for dinner plus leftovers for quesadillas or burrito bowls the next day.
Print Recipe
Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 3 pounds chicken thighs boneless skinless
  • 1 jar (16 oz) salsa any brand
  • 1 packet taco seasoning
  • 1 can (15 oz) black beans drained and rinsed

Method
 

  1. Place chicken thighs in the bottom of the crockpot in a single layer.
  2. Pour salsa over the chicken. Sprinkle taco seasoning evenly on top.
  3. Add drained black beans around the chicken.
  4. Cover and cook on LOW for 7 hours.
  5. Shred chicken with two forks directly in the crockpot. Stir everything together.
  6. Serve over rice, in tortillas, or in burrito bowls.

Notes

Chicken thighs stay juicier than breasts in the slow cooker. Leftover salsa chicken works perfectly for quesadillas, nachos, or burrito bowls the next day. Cook on low for best texture.