Easy Crockpot Salsa Chicken with Black Beans
A set-it-and-forget-it crockpot recipe with tender chicken, black beans, and salsa that creates a thick, flavorful sauce. Perfect for busy weeknights and made with simple pantry ingredients.
- Prep Time: 5 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Total Time: 6 hours 5 minutes to 7 hours 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 pounds (680 grams) boneless, skinless chicken breasts or thighs
- 1.5 cups (360 ml) your favorite salsa (medium-heat, smooth consistency recommended)
- 1 can (15 ounces / 425 grams) black beans, drained and rinsed
- 1 small can (4 ounces / 113 grams) diced green chiles, undrained
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and black pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper)
- Optional: Juice of half a lime
- Optional: A handful of fresh cilantro, chopped
Instructions
- Pat the chicken dry with paper towels. Trim excess fat if using breasts. Place chicken in a single layer in the bottom of a 4-6 quart crockpot.
- Sprinkle ground cumin, garlic powder, salt, and pepper evenly over the chicken.
- Drain and rinse the black beans, then add them over the chicken. Add the entire can of diced green chiles (with liquid).
- Pour 1.5 cups of salsa evenly over the chicken, beans, and chiles. Gently shake the pot to settle everything.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours. Prefer low for best tenderness.
- Once cooked, carefully remove the lid. Use two forks to shred the chicken directly in the pot. Stir to coat with the sauce.
- Squeeze lime juice over the top and stir. Taste and adjust seasoning if needed. Sprinkle with fresh cilantro if desired.
- Let the chicken rest in the pot with the lid off for 5 minutes before serving to allow the sauce to thicken.
Notes
Don’t lift the lid during cooking to avoid heat loss. Season at the end to adjust for varying saltiness of salsa and beans. For a thicker sauce, remove the lid for the last 30 minutes or stir in 1 teaspoon cornstarch mixed with 1 tablespoon cold water. Shred chicken gently for chunky texture, not paste. Leftovers taste even better the next day.
Nutrition
- Serving Size: 1 serving (about 1/6
- Calories: 280320
- Sugar: 46
- Sodium: 600800
- Fat: 68
- Saturated Fat: 1.52
- Carbohydrates: 1822
- Fiber: 79
- Protein: 3235
Keywords: crockpot salsa chicken, slow cooker chicken, black beans, easy weeknight dinner, set it and forget it, Mexican chicken