Ingredients
The following ingredients have 5 Servings
- 8 boneless skinless chicken thighs
- 24 oz salsa (your favorite brand, or homemade)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 1/2 cups frozen sweet corn kernels
- 14.5 oz black beans, drained (from a can)
- salt and black pepper to taste
- Optional for Serving: freshly sliced avocado (shredded cheddar cheese, lime wedges, extra salsa)
Instruction
- Cook Chicken: Towel dry chicken pieces. Place chicken in slow cooker. Mix salsa, garlic powder, onion powder, and ground cumin together. Spoon over chicken. Cook on low for 6 hours if chicken is defrosted, 8 hours for frozen chicken.
- Shred and Season: 1 hour prior to finish, remove chicken and shred with forks. Place shredded chicken back in slow cooker along with corn and beans. Finish cooking for the last 1 hour. If needed, season with additional salt and pepper.
- Serve salsa chicken with your choice of toppings, with extra salsa on the side if desired.
