Salsa Chicken

Posted at 7:46 PM on Jun 08, 2013 by I am THAT Lady: Lauren

Jun 8th, 2013

5 from 1 reviews
Salsa Chicken
Prep time
Cook time
Total time
Serves: 6
  • 1.5 lb.Boneless Skinless Chicken Breast
  • 12 oz. of Salsa
  • ¼ cup of water
  • ½ cup of Black Beans
  • salt as needed
  1. Put chicken in Crockpot, put entire jar of Salsa on top.
  2. Add water and black beans.
  3. Cook on low for 5 hours (or high for 3)
  4. Shred chicken, add salt if needed.
  5. Serve over White Rice, top with Sour Cream, Shredded Cheddar Cheese, and Sliced Avocado



  • Beth says...
    Posted at 1:18 pm by I am THAT Lady: Beth
    Jul 01, 2014 at 1:18 pm

    I am putting this recipe together right now and I have the printable pack from your 25 meals under 150 and corn is not in the ingredients list and I doesn’t say amount of salsa. The salsa i get at aldis is huge 24 oz i think. just thought i would bring it to your attention. Love your site and you meal plans!

    • Mark says...
      Posted at 1:34 pm by I am THAT Lady: Mark
      Jul 01, 2014 at 1:34 pm

      Thanks Beth. I actually did notice this, but thank you for bringing it up… I fixed the recipe on the website to say 12 oz., and the slow cooker printable pack says 1/2 jar 24 oz jar.

      I think I might mention something on the 25 for 150 post.

  • Christy says...
    Posted at 2:49 pm by I am THAT Lady: Christy
    Oct 10, 2014 at 2:49 pm

    1/2 c. of black beans, Is that canned or dry?


    • Lauren says...
      Posted at 8:39 pm by I am THAT Lady: Lauren
      Oct 10, 2014 at 8:39 pm

      We use the canned or dry. 1/2 cup of cooked beans.

  • Christine says...
    Posted at 11:45 am by I am THAT Lady: Christine
    Dec 08, 2014 at 11:45 am

    Are the beans drained or undrained? Thanks!

    • Lauren says...
      Posted at 12:05 pm by I am THAT Lady: Lauren
      Dec 08, 2014 at 12:05 pm

      Drained and rinsed :)

  • Molly says...
    Posted at 9:53 am by I am THAT Lady: Molly
    Feb 09, 2015 at 9:53 am

    When making this for freezing, do you cook first then freeze, or simply assemble raw ingredients and freeze, to cook later?

    • Mark says...
      Posted at 10:01 am by I am THAT Lady: Mark
      Feb 09, 2015 at 10:01 am

      Hey Molly – you would assemble raw ingredients and then cook later after defrosting.

  • Tammie says...
    Posted at 1:31 pm by I am THAT Lady: Tammie
    Feb 15, 2015 at 1:31 pm

    Just wanted to give you another heads up. I didn’t buy the pack, but just used your shopping list. It simply says Kirwood chicken 3lbs so I bought roasting birds. Now that I’m looking at this I realized I should have bought the boneless skinless chicken breasts instead. I’m not worried, I’ll just cook the roasting birds in the salsa instead!

  • Katharine says...
    Posted at 7:56 pm by I am THAT Lady: Katharine
    Feb 20, 2015 at 7:56 pm

    Can you put all the ingredients in a freezer bag and then pop it into the crock pot? If so, how would you change the cooking time?

    • Lauren says...
      Posted at 9:03 pm by I am THAT Lady: Lauren
      Feb 20, 2015 at 9:03 pm

      Yes you can – just cook for three hours on medium.

  • Kristan says...
    Posted at 7:11 pm by I am THAT Lady: Kristan
    Apr 26, 2015 at 7:11 pm

    We had the Salsa Chicken tonight and it was absolutely delicious!!! We added tortilla chips around the edge of our plate as well…Yummy!! Thank you!!

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