Thank you for sharing!

This Easy Crockpot Mexican Chicken has all the qualities of a meal that I love: inexpensive ingredients, little prep work, and great flavors! 

Slow Cooker Mexican Chicken

One of my Goals this year is to save money by eating out less. When I have a meal all ready for me at the end of the day with very little prep then I don’t feel the need or want to eat out.

If you are looking for a great Crockpot, I use the Original Crockpot brand and just think it cooks better than any other brand slow cooker.

For the salsa, I used my homemade roasted salsa roja.

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Yield: 0

Easy Crockpot Mexican Chicken

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Ingredients

• 2 LBS. Boneless/Skinless Chicken Thighs
• 1 pint Jar of Salsa
• 1 packet Taco Seasoning
• 1 can Black Beans rinsed
• 1 sm. bag Frozen Corn
• Rice
• Sour Cream, for topping
• Shredded Cheddar, for topping

Instructions

1. Place the chicken at the bottom of the crockpot.
2. In a bowl combine the salsa, taco seasoning, corn, and black beans.
3. Pour mixture over chicken.
4. Cook on high 4-6 hours.
5. Once done, take a fork and shred chicken (this will be very easy).
6. Prepare rice according to package directions and serve with chicken mixture on top.
7. Top with shredded cheddar and sour cream.

Thank you for sharing!