A tasty and simple Crock-Pot recipe with black beans, green chiles, flavorful salsa, and soft chicken. Ideal for a hassle-free dinner with a hint of flair inspired by Mexico.
Ingredients:
- 1
- 5 lbs boneless, skinless chicken breasts
- 1 cup salsa
- 1 can 15 oz black beans, drained and rinsed
- 1 can 4 oz diced green chiles
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese optional, for garnish
- Fresh cilantro for garnish optional
Instructions:
In the Crock-Pot, place the chicken breasts
Combine salsa, green chiles, black beans, cumin, chili powder, onion powder, garlic powder, and salt and pepper in a bowl
Over the chicken in the Crock-Pot, pour the salsa mixture
Cook the chicken for 67 hours on low, covered, or until its tender and cooked through
Using two forks, shred the chicken and then toss it back into the sauce
You can cover and let the shredded cheddar cheese melt for a few minutes if youd like
If desired, garnish with fresh cilantro
Serve with tortillas or over rice
Savor your Crock-Pot Chicken with Green Chiles, Black Beans, and Salsa
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