How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Crock Pot Salsa Chicken ?

You need 9 ingredients. The key ingredients include: 1 1/2 pound(s) uncooked boneless, skinless chicken breast, 15 3/4 oz canned black beans, drained and rinsed, 15 3/4 oz canned yellow corn, drained, 3 cup(s) Pace Thick & Chunky Salsa, and more.

Is Crock Pot Salsa Chicken suitable as meat & poultry?

Yes, Crock Pot Salsa Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Crock Pot Salsa Chicken ?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crock Pot Salsa Chicken Recipe

Name: Crock Pot Salsa Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pound(s) uncooked boneless, skinless chicken breast; 15 3/4 oz canned black beans, drained and rinsed; 15 3/4 oz canned yellow corn, drained; 3 cup(s) Pace Thick & Chunky Salsa; 1 cup(s) fat-free chicken broth; 2 tbsp taco seasoning mix; 1 medium onion, chopped; 1 cup fat free sour cream; 1 cup fat free cheddar cheese

Crock Pot Salsa Chicken – a delicious recipe with chicken, black beans, yellow corn, cup(s, cup(s, taco. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 1/2 pound(s) uncooked boneless, skinless chicken breast
15 3/4 oz canned black beans, drained and rinsed
15 3/4 oz canned yellow corn, drained
3 cup(s) Pace Thick & Chunky Salsa
1 cup(s) fat-free chicken broth
2 tbsp taco seasoning mix
1 medium onion, chopped
1 cup fat free sour cream
1 cup fat free cheddar cheese

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
584 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Crock Pot Salsa Chicken

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