I’m completely random sometimes. KB says it’s because I’m being creative, but usually it’s because I have a bunch of ingredients I need to use up and I find a way to combine them all – win-win. So the concept of salsa chicken is nothing new. But the other day, I had a half eaten jar of salsa that was STILL sitting in my fridge and I knew I wanted to use it. So I chopped up some veggies, added some chicken and seasoning, opened a can of black beans and a can of Rotel and voila – my version of salsa chicken in the crockpot! You could actually add any variety of veggies, I just used what I had on hand, onions and bell peppers. I bet some corn would be good in here also. It wasn’t super spicy, so the children actually ate it. Top with some cheese and/or serve over rice or with a tortilla. The versatility and ease of this dish makes it perfect for a weeknight dinner where you can throw all the ingredients in the crockpot before work and come home to a delicious meal.
Bonus: this recipe is also extremely healthy! There’s no added salt or fat and everything in it tastes amazing and fresh!
Start with onions and bell peppers.
Add diced chicken (I used boneless, skinless chicken thighs). Sprinkle with chili powder and cumin. Top with salsa, and Rotel (diced tomatoes with green chilis).
Throw in a can of black beans. Cook on low for about 4 hours.
Serve over rice with diced onions and cilantro. Could also add cheese or tortillas into the mix!
1 bell pepper
1 lb chicken – boneless, skinless, thighs or breast – cut into chunks
1 teaspoon chili powder
1 teaspoon cumin
1/2 jar of salsa
1 can Rotel – diced tomatoes and green chilis
1 can black beans
Place veggies in the bottom of the crockpot. Top with chicken. Sprinkle with chili powder and cumin. Pour salsa and Rotel over the top of the chicken. Add black beans. Cook in crockpot over low heat for about 4 hours until chicken is cooked through and you are ready to eat. Serve over brown rice with fresh onions and cilantro – maybe some cheese and tortillas.