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October 10, 2013

Recipe for Slow Cooker Creamy Black Bean Salsa Chicken

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Mexican food is one of my faves.  And EASY Mexican food is even better.  This easy peasy recipe for black bean and salsa chicken in the crockpot will be a family favorite!  It’s easy, tastes good and best yet, you can throw the chicken in frozen.  Always a good thing for a busy morning!

(This is a recipe/photo update from September 2010)

Crockpot recipe for creamy black bean salsa chicken #crockpot #slowcooker #chicken #recipe #dinner
Slow Cooker Creamy Black Bean Salsa Chicken



Makes 4 servings
Ideal slow cooker size:  3 quart
Cooking time:  6-8 hours

4 frozen boneless, skinless chicken thighs
1 cup salsa or picante sauce
1 cup frozen corn
1 (15 oz) can black beans, drained and rinsed
2 Tbsp taco seasoning 
2 Tbsp minute tapioca
1/2 cup sour cream, room temperature
1 Tbsp flour
Salt and pepper
Hot cooked rice
Topping optionsl:  grated cheddar cheese, avocado slices, diced tomatoes, tortilla chips, lime

1.  Throw the frozen chicken in the slow cooker.  Cover it with the salsa, corn, beans, taco seasoning and tapioca.
2.  Cover and cook on LOW for 6-8 hours (if chicken is not frozen then only cook for 4-6 hours).
3.  Remove the chicken and place on a cutting board.  Either shred it or cut it up into bite size pieces.
4.  In a small bowl or cup, stir together the sour cream and flour.  Then stir the mixture into the crock. Salt and pepper to taste.
5.  Turn slow cooker to HIGH and let cook for about 15 minutes without the lid, so things can thicken a bit.
6.  Spoon chicken and sauce over rice and top with desired toppings.

P.S. Don’t forget to follow me on Instagram!  I’m fairly new there but having a lot of fun with real time photos!

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9 Comments Filed Under: 6 or More Hours, All Recipes, Chicken, Mexican, Summer, Slow Cooker Tagged With: All Posts, 4-6 hours, 4 stars, weeknight dinners

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Comments

  1. Anonymous says

    October 24, 2013 at 2:54 pm

    I made this last night, I wound up making it on the stovetop because I made a vegetarian version with tofu instead of chicken and I was afraid if it sat all day in the crock pot it might burn. It came out DELICIOUS! Definitely something I would make again!! Besides the chicken, the only thing I changed was using corn starch instead of tapioca and it worked great. Thank you for a fabulous recipe!

    Reply
  2. James says

    October 18, 2013 at 1:10 pm

    Great post!

    I recommend checking out http://bestslowcooker.us before purchasing any slow cooker. Great reviews as well as great articles. What else can you ask for 🙂

    Reply
  3. Fuktproblem says

    October 13, 2013 at 9:49 am

    always top … I love your super nice blog 🙂

    Reply
  4. Anonymous says

    November 19, 2010 at 2:25 pm

    what is tack seasoning? couldn't fund it at store

    Reply
  5. Anonymous says

    October 27, 2010 at 1:26 pm

    This was so yummy, I had made a double recipe, so the next day I reheated and added rice and had a great chilie like dish. Everyone in my family loved it! Thanks

    Reply
  6. Tami says

    October 6, 2010 at 4:22 am

    Yum! I need to make this again – it's been too long!

    Reply
  7. Liz says

    October 5, 2010 at 1:31 am

    Had this for dinner to night and it was a HIT with my kids! Even my picky 18 month old ate it!! Thanks!!

    Reply
  8. Stacey says

    October 4, 2010 at 7:42 pm

    Yummy! We tried this a few nights ago and it was delicious!! Thanks for the great recipes!

    Reply
  9. maryperk says

    September 27, 2010 at 3:53 pm

    Hmm, I wonder if you used cream cheese instead of sour cream if you could forego the cornstarch. This looks yummy. I just might have to pick up some chicken thighs on my next shopping trip.

    Reply

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Welcome!

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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