Salsa Chicken with Black Beans

No Comments

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Tender chicken, salsa, green chile, and black beans are slowly cooked together in the crock-pot and then scooped into warm tortillas to create the easiest, tastiest, tacos and burritos.

The chicken and black beans also make a tasty combination when served over rice or tossed into a salad.

Crock-Pot Salsa Chicken Tacos

Salsa Chicken

Chicken thighs or breasts (your choice) are simmered through the day in your favorite salsa or roasted green chile. Over the past 15 years, I’ve made this with just salsa, just green chile, and a combination of both.

However you choose to make this, the recipe is likely to become a regular dinner on your meal plan. My go-to combination is half green chile and half salsa.

The chicken doesn’t turn out especially spicy, but it’s always loaded with great flavor.

Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:

First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.

My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?

For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.

If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.

Crockpot Salsa Chicken Ingredients

  • boneless skinless chicken thighs or breasts
  • salsa and/or roasted green chile
  • taco seasoning
  • black beans or pinto beans
  • Optional for serving: shredded Mexican blend cheese, cilantro, and/or green onions
Salsa Chicken in the crock-pot

How To Make Salsa Chicken with Black Beans

  1. Combine the chicken, salsa and/or green chile, and taco seasoning in the slow cooker. Cover and cook on HIGH for 4 hours (or LOW for 6 hours) until the chicken shreds easily.
  2. Use tongs or a couple of forks to shred the chicken in the slow cooker and toss with the juices. Add the beans. Cover again and allow the beans and corn to warm for 30-60 minutes.
  3. Serve over rice, in tortillas, over tortilla chips to make nachos, or toss into a salad.
Salsa Chicken for burritos or tacos

Salsa Chicken Tacos

These salsa chicken tacos are dinner at our house at least once a month, if not more frequently.

If you’re looking for more taco night ideas, try this Mexican Pulled Pork in warm tortillas, with a squeeze of lime and a sprinkling of cotija cheese, these tacos are always a hit.

This best ever taco meat is another of our go-to options for easy meals when paired with salads, tacos, and rice.

Fish Tacos with Jalapeno Lime Sauce are a refreshing twist on taco night. (And you can make them in under 20 minutes!)

Taco Salad and Taco Soup are a couple more super easy dinners that you’ll want to keep in your back pocket for busy weeknights.

Salsa Chicken with Black Beans

Tender chicken, salsa, green chile, and black beans are slowly cooked together in the crock-pot and then scooped into warm tortillas to create the easiest, tastiest, tacos and burritos.
Prep Time: 5 mins
Cook Time: 6 hrs
Total Time: 6 hrs 5 mins
Course: Main Course
Cuisine: American
Servings: 8 servings

Ingredients 

  • 2 lbs boneless skinless chicken thighs or breasts
  • 16 ounces salsa or roasted chopped green chile, about 2 cups worth I like to use a combination of both.
  • 1 ounce taco seasoning, about 2 tablespoons
  • 15 ounces canned black beans or pinto beans, drained and rinsed
  • OPTIONAL for serving: 2 cups shredded Mexican blend cheese, cilantro, and/or green onions

Instructions

  • Combine the chicken, salsa and/or green chile, and taco seasoning in the slow cooker. Cover and cook on HIGH for 4 hours (or LOW for 6 hours) until the chicken shreds easily.
  • Use tongs or a couple of forks to shred the chicken in the slow cooker and toss with the juices. Add the beans. Cover again and allow the beans and corn to warm for 30-60 minutes.
  • Serve over rice, in tortillas, over tortilla chips to make nachos, or toss into a salad.

Nutrition

Calories: 206kcal · Carbohydrates: 15g · Protein: 26g · Fat: 5g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Trans Fat: 1g · Cholesterol: 108mg · Sodium: 991mg · Potassium: 603mg · Fiber: 5g · Sugar: 3g · Vitamin A: 634IU · Vitamin C: 4mg · Calcium: 46mg · Iron: 2mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!
Crockpot Salsa Chicken with Black Beans

Filed under: , ,

Tagged with:

Related Posts

Reader Interactions

Rate & Comment

Recipe Rating




Get New Recipes

sent to your inbox!
 
 

We never share your information with third parties and will protect it in accordance with our Privacy Policy.