This super simple chicken recipe cooks in the crockpot for a delicious meal with little to no cleanup!
Course
Main Course
Cuisine
Mexican
Keyword
Easy Salsa Chicken
Prep Time7minutes
Cook Time6hours
Total Time6hours7minutes
Servings4people
Ingredients
4poundsboneless skinless chicken breasts or thighs
2 32oz.jars of chunky salsa
2tablespoons softened butter
1tspcrushed red pepper flakes
salt & pepper
1can black beansoptional; cooking day only
cooked riceoptional: for cooking day only
fajita shellsoptional; cooking day only
1 8oz.bag shredded cheddar cheeseoptional: for cooking day only
Instructions
Whisk together salsa, butter, and red pepper flakes. (Note: If using chicken thighs omit the butter.)
Cut chicken breasts in half and then divide into 2 gallon size freezer bags (be sure to label bags first!) Then divide salsa mixture into bags over chicken; freeze until needed.
On cooking day, place frozen chicken directly into crockpot. Cook on high 4-5 hours, or on low 5-6 hours.
Once cooked shred chicken and place back into crockpot.
Optional! If desired, rinse black beans and then add to crock pot.
Serve in fajita shells, over rice and with cheese or sour cream if desired.
Recipe Notes
If using chicken breasts you will need to adjust the cooking time.