Its the end of the week and you’re rummaging through the pantry trying to figure out what to throw together for dinner. I’ve got the perfect solution for you! Try this yummy Salsa Chicken and you won’t hear any complaints tonight! So easy to make and so many ways to enjoy it. Eat it with chips, flour tortillas or just grab a fork and dig in!
Gather up the few ingredients you need first.
Drain the kidney and pinto beans. Place the chicken in the crockpot, then dump the beans and salsa on top. Give it a quick stir, then cook on low for 5 hours.
At the 5 hour mark, take the chicken out and shred it. Then return the chicken to the crockpot and mix everything together. Cook on low for 1 hour more with the crockpot lid off. This helps reduce the amount of water and thicken it up.
Now you have a yummy dip for chips, or a filling for tacos. I normally eat this Salsa Chicken in flour tortillas with cheese and sour cream. Add any extras you like and enjoy this quick and easy dish!
| Prep Time | 5 minutes |
| Cook Time | 6 hours |
| Servings |
people
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- 3 Boneless, skinless, chicken breasts
- 15 oz Kidney beans 1 can
- 15 oz Pinto beans 1 can
- 24 oz Salsa 1 large jar
Ingredients
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- Drain both kidney and pinto beans.
- Place chicken in crockpot, dump beans and salsa on top and stir.
- Cook on low for 5 hours.
- Remove chicken and shred. Return shredded chicken to crockpot, stir.
- Cook on low for 1 hour with lid removed.
Add cheese and sour cream if desired. Serve with chips or eat as tacos!
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