CrockPot Salsa Chicken Recipe

By seamline

from Richard Strausz

Ingredients

• Alternative:
• 6 to 9 chicken thighs (approx 2 1/2 pounds), or equivalent body parts
• 1 can rinsed black beans (optional)
• 1 cup chunky salsa
• 1 cup frozen white corn (optional)
• ]
• just use boneless, skinless chicken breasts
• Can also do the same idea with BBQ sauce

Details

Servings 4
Preparation time 20mins
Adapted from ayearofslowcooking.com

Preparation

Step 1

Put your chicken in the crockpot; mine was still frozen. Top with the rinsed black beans, salsa, and corn.

Cover and cook on low for 6-9 hours, or on high for 4-5. Cooking time will vary depending on whether or not your chicken is frozen, and how big the pieces are.

If you decide to use breasts, increase your salsa by 1/2 cup. Breasts are drier than thigh