Salsa Chicken with Black Beans

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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.

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
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Crockpot Salsa Chicken with Black Beans

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