3 chicken breasts
1 jar (16 oz.) salsa
1 can (15 oz.) black beans (rinsed)
1 can (15.25 oz.) corn (drained)
1 can Cream of Chicken soup
1/2 Tbsp chili powder
1/2 tsp oregano
Place chicken in bottom of Crock Pot and pour all remaining ingredients on top, cover and cook on low 4-6 hours.
Shred (easiest to shred with a whisk)
Serve over rice and top with cheese.
For another delicious dinner idea try
For the crockpot salsa chicken recipe. What type of salsa jar did you use?
I used Great Value brand, any brand would work. It came in a Glass jar, hope this helps.
Mindy, I made the Salsa Chicken today and it was really very good. I will make it again and again! I also made your milk chocolate chip cookie recipe-another winner! I added some chopped walnuts to the recipe just because that’s what I was in the mood for. I like the milk chocolate chips too. Thanks a bunch! I’ve enjoyed your cooking segments, I’m sure as well as a lot of other people have, and wish I was there with you helping out in the kitchen-you are a fun and lovely lady. You are also brave I think to just “go for it” and vlog cooking. I’m happy you do!
Thanks! I’ve loved it! It encourages me to cook for the family more! haha oooohhh walnuts would be good! great idea!
I make something like this all the time but I add a block of cream cheese instead of the cream of chicken soup (at the end of the cook time right after shredding the chicken) and I use a packet of taco seasoning instead of the seasoning you used l. I make extra to use for the next day, all you do is put the chicken mixture in a pot, add in Rotel tomatoes (with chiles if you like a little kick), more corn, more black beans and chicken broth! Makes the best chicken tortilla soup! I put cheddar cheese on top and serve it with tortilla strips. Sooooo yummy!
This one turned out AMAZING and my WHOLE family did eat it!! Thank you so much for sharing and keep them coming 🙂