Crock Pot Salsa Chicken



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

Cilantro Recipes!

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    • 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 🙂