Salsa Chicken

I am so excited for this recipe that Katelyn share with me! So excited in fact that I knew I had to share it with you! My family loves salsa. You probably know this from my Salsa Verde recipe.

I mean really I could eat chips and salsa every single day and not even begin to feel badly about it. Because it’s just so good. It’s not even about the chips, it’s completely about the salsa. Spicy, chunky, not chunky, doesn’t matter to me as long as it’s full of flavor and tastes fresh.

The salsa is the key to this recipe. You can make your own if you have an amazing recipe (and if you have an amazing recipe, why haven’t you told me?), or you can buy it. But if you buy it, make sure it’s something you would eat with chips.

So grab your crockpot and get ready for your house to smell amazing and for your whole family excited about dinner! You can serve it with chips on the side, as a burrito, in tacos, or even as nachos. Totally up to you and whatever sounds the best to you!

Salsa Chicken

Prep time: 10 minutes

Cook time: 4 to 8 hours

Serves: 4

1 pound chicken (breasts or thighs)

1 jar of salsa of your choice

1 can black beans, rinsed and drained

1 can white beans, rinsed and drained

1 can pinto beans, rinsed and drained

1/2 cup corn (fresh or frozen)

1 4 oz jar of green chiles

Cumin

Salt and Pepper

Garlic Powder

Onion Powder

Taco Seasoning

Chili Powder

Chile Lime Seasoning (optional)

4 ounces cream cheese (optional)

Grab your crockpot and spray with non stick spray. Place all of your beans, chiles and spices to taste in the crockpot and mix well. Add the chicken and cook on low for 8 hours or high for 4 hours. Remove the chicken, add in the corn and the cream cheese (if you’re using it), and cook on high for 30 minutes or until the cream cheese is melted. Shred the chicken, add it back to the crockpot, stir until everything is well combined and serve while hot! Enjoy!

Recipe Credit: Katelyn Davis

Instagram: @katelyn_marjean