Southwestern Salsa Chicken
Chicken breasts with salsa, black beans, corn, and taco spices, shredded into the sauce for bowls or tacos.
Southwestern Salsa Chicken
Course: Main CourseDifficulty: Easy6
servings10
minutes5
hoursChicken breasts with salsa, black beans, corn, and taco spices, shredded into the sauce for bowls or tacos.
Ingredients
In the bag: 2 lb boneless skinless chicken breasts
In the bag: 1 jar (16 oz) salsa
In the bag: 1 can (15 oz) black beans, drained and rinsed
In the bag: 1 cup frozen corn
In the bag: 1 packet taco seasoning
Day of: juice of 1 lime
To serve: rice, shredded cheese, sour cream, avocado
1 gallon-size freezer bag
Permanent marker for the label
Salt and black pepper to taste
Directions
- Label the bag with the recipe, date, cook time and day-of additions before you fill it.
- Put everything except the lime in a gallon freezer bag. Press out the air, seal, and freeze flat.
- The day before: move the bag to the fridge, on a plate, 24 hours ahead.
- Empty the bag into the crockpot and cook 4–6 hours on LOW.
- Shred the chicken with two forks right in the pot and stir in the lime juice.
- Serve over rice with the cheese, sour cream, and avocado.
- Check the thickest piece of chicken reads 165°F before you shred it.
- Let the pot rest 10 minutes with the lid off so the sauce settles.
- Cool leftovers within 2 hours and refrigerate in shallow containers for up to 4 days.
Notes
- Rinse the beans before they go in the bag. The canning liquid is what makes salsa chicken watery.
Why the beans are rinsed
The thick liquid in a can of beans thins out the salsa and turns the finished dish watery. Rinsing them keeps the sauce clinging to the chicken. The corn and taco seasoning give you sweet and smoky notes, and the lime at the end adds the sharp edge the long cook flattens.
What to swap (Southwestern Salsa Chicken)
Chicken thighs work if you like richer meat, though breasts shred more cleanly. Pinto beans are a fine replacement for black beans. Choose a salsa you would eat with chips, because it is the main flavor. Do not use a very chunky fresh pico, which breaks down oddly.
Serving Southwestern Salsa Chicken, and storing it
Spoon it over rice, into tortillas, or onto a baked potato. Leftovers keep 3 to 4 days in the fridge and freeze for up to 3 months.
A frequent mistake is shredding the chicken before it is done. Check the temperature first, then shred it right in the pot so it picks up all the juices.
Southwestern Salsa Chicken at a glance
- Prep time: 10 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 10, led by In the bag: 2 lb boneless skinless chicken breasts, In the bag: 1 jar (16 oz) salsa, In the bag: 1 can (15 oz) black beans, In the bag: 1 cup frozen corn
Tips for Southwestern Salsa Chicken
Rinse the beans before they go in the bag. The canning liquid is what makes salsa chicken watery.
Southwestern Salsa Chicken FAQ
How long does Southwestern Salsa Chicken take?
Southwestern Salsa Chicken takes 5 hours of cooking after 10 minutes of prep.
How many people does Southwestern Salsa Chicken serve?
This recipe makes 6 servings.
What do I need to make Southwestern Salsa Chicken?
10 ingredients, led by In the bag: 2 lb boneless skinless chicken breasts, In the bag: 1 jar (16 oz) salsa, In the bag: 1 can (15 oz) black beans, In the bag: 1 cup frozen corn. Amounts are in the recipe card above.
