Last week I made Salsa Chicken in the CrockPot from A Year of Crockpotting. This was very good, definitely will be a keeper. So easy, too. And I had the chance to use some of my home-canned black beans and home-canned salsa! We're having the leftovers this week, but I'll shred up the chicken and use them in whole wheat tortillas with some guacamole, sour cream, and cheese for a different kind of taco.
CrockPot Salsa Chicken
6-9 chicken thighs, or equivalent body parts (I used boneless skinless chicken thighs and they were quite large, so I only did 4 of them)
1 can rinsed black beans
1 cup chunky salsa
1 cup frozen white corn (I used a 1-pound bag of golden corn)
Put your chicken in the crockpot; mine was still frozen. Top with the rinsed black beans, salsa, and corn.
Cover and cook on low for 6-9 hours, or on high for 4-5. Cooking time will vary depending on whether or not your chicken is frozen, and how big the pieces are.
If you decide to use breasts, increase your salsa by 1/2 cup. Breasts are drier than thighs.