My good friend Rachel introduced me to this recipe a few months ago. She got the recipe from her sister and so-on and so-forth. Rachel and her sister altered the recipe, and I’ve done the same as well. I’m not even sure of the real name to this recipe, but this is what I call it in my house.
I’m always looking for a great crock pot recipe, and this indeed is by far my favorite to date, I thought “salsa chicken” was amazing–think again! This recipe is super fresh in taste and does not lack flavor. I’ve made it at least 3 times since I first tried this recipe 2 months back, and I’ve even frozen and reheated containers. This will make a lot of food, and best of all you can eat it many different ways. The first night with rice, the second, as burrito’s or taco’s, for lunch shredded chicken nacho’s or even a quesadilla! It’s so flavorful and I don’t feel at all guilty when I eat this dish. I hope you will give this recipe a try and enjoy it just as much as I do!
1. In a crock pot place the chicken breast, drained black beans, vegetables, salsa, frozen corn, green chilies, and chili powder into the crock pot. Mix the wet ingredients on top and set the crock pot on low for 8 hours (or high for 4 hours).
2. Prior to serving, remove the chicken from the crock pot and shred with a fork. Add the chicken back to the crock pot and add the quarter cup minced cilantro, mix well. Serve with rice and a wedge of avocado and shredded cheese if desired.
I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating! Join me on a culinary adventure where life always tastes good. (more)
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