AI-generated serving inspiration; not a photograph of a tested recipe.
Jarred salsa supplies tomato, onion, and seasoning in one ingredient. Black beans and corn join the shredded chicken at the end so they stay intact; the finished mixture can be served on its own or with separately prepared rice.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
Salsa makes a ready-to-use cooking sauce.
Beans and corn round out the bowl.
Ingredient notes
Five main ingredients; optional sides and variations are not included in that count.
Choose a salsa whose heat level you enjoy.
Equipment you’ll need
4- to 6-quart slow cooker
Two forks
Instant-read thermometer
Helpful cooking tips
Do not add extra broth; salsa and chicken release liquid.
Shred directly in the pot only if forks will not scratch its coating.
Make it your own
Variations
Add lime juice after cooking for a brighter finish; it adds an ingredient.
Substitutions
Use pinto beans instead of black beans.
What to serve with it
Serve as a bowl dinner, or offer rice and warm tortillas separately.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Will chicken breasts work?
Yes. Start checking earlier and remove the chicken once it reaches 165°F / 74°C so it does not dry out.
Let’s get cooking
Slow Cooker Salsa Chicken
Five familiar ingredients turn into saucy shredded chicken for a simple bowl dinner.
Prep time
10 min
Cook time
5 hrs
Total time
5 hrs 10 min
Servings
6
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
4- to 6-quart slow cooker · Two forks · Instant-read thermometer
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Place chicken in a 4- to 6-quart slow cooker. Pour salsa over it and sprinkle with cumin.
Cover and cook on LOW for about 4 1/2 hours, until chicken reaches 165°F / 74°C and shreds easily.
Shred chicken with two forks, then stir in canned black beans and frozen corn.
Cover and cook 20–30 minutes longer until the beans and corn are steaming hot. Serve in bowls.
Cook’s notes
Do not add extra broth; salsa and chicken release liquid.
Shred directly in the pot only if forks will not scratch its coating.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/slow-cooker-salsa-chicken.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
