This Crockpot Salsa Chicken with Black Beans and Corn is juicy, hearty and so easy.Dump everything in the Crockpot, let it cook, and serve in bowls, over chips, or wrapped in tortillas for tacos.Perfect for busy nights — and the leftovers? Even better! Why This Crockpot Salsa Chicken with Black Beans and Corn Is a Hands-Off Dinner Favorite This Crockpot Salsa Chicken with Black Beans and Corn is the ultimate hands-off dinner.

Juicy chicken slow-cooks with sweet corn, hearty black beans, and zesty salsa for a simple, comforting meal that’s full of yummy flavor.We just had this last week, served as chicken and rice taco bowls, piled high over my Cilantro Lime Rice and topped with a big spoonful of Homemade Fresh Salsa.Bowls were licked clean! It takes just a few minutes to throw together, then your Crockpot does all the work — cooking on low for 7 hours or high for 4 hours until the chicken is perfectly tender.

I hope you try it soon! How to Serve Crockpot Salsa Chicken I make this recipe a lot because it’s so versatile and can be used so many ways! Over rice for a chicken and rice taco bowl (our favorite way).Serve with your favorite toppings like sliced avocado, jalapeno peppers, cilantro, shredded cheese and lime.Over tortilla chips for nachos Wrapped in tortillas for tacos or burritos In a bowl as a stew How to Make Salsa Chicken in Slow Cooker Place the chicken in the crockpot.

You’ll need 1.5-2 pounds of skinle

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