If you love your slow cooker as much as I do and you want more ways to use it, we have a great list of recipes using the slow cooker.

There are recipes for appetizers, dessert, and everything in between.

Slow Cooker Salsa Chicken With Corn And Beans Recipe

Affiliate links are included in this post and Drugstore Divas may make a small commission if you use them.

Slow Cooker Salsa Chicken With Corn And Beans Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

• Canned corn – I use no salt added canned corn in this recipe because even though I also use lower sodium taco seasoning, there’s plenty of salt to season the entire dish.
• Canned black beans – If you don’t have black beans, you can substitute kidney beans.
• Chicken breast fillet – Fillets work better portion wise than tenderloins.
• Salsa – Any type and spice level works. I prefer red salsa because it adds more color than a green salsa it does, but you can choose whatever you think tastes the best.
• Cheddar cheese – Buy a brick of cheese and shredded it yourself. Pre-shredded, bagged cheese has a preservative added to it so it doesn’t melt in the bag, but that means it also doesn’t melt in your recipe.
• Seasoning – I season the chicken with Adobo and cumin and everything else with low sodium taco seasoning. You can use regular taco seasoning, but it already has plenty of salt.

How To Make Slow Cooker Salsa Chicken With Corn And Beans:

Drain your corn and add it to the bottom of a slow cooker.

Drain and your beans and add them to the slow cooker as well.

Sprinkle the taco seasoning on top.

You don’t have to worry about stirring it in. As this cooks, the taco seasoning will get absorbed into the vegetables.

Season the chicken generously on both sides.

Put the chicken fillets into the slow cooker.

You can just set them on top of the beans. They don’t need to be incorporated any further and actually if you put them too low, they could over cook and dry out.

Pour the salsa all over the top. Close the lid and click on the low for six hours.

The salsa will act as a liquid, so you don’t need to add any additional liquid like you often do with slow cooker recipes.

If you do add more liquid, you’ll end up with a broth at the bottom of the slow cooker that you don’t want.

When the time is about finished, shred the cheddar cheese.

I say this every time there’s a recipe where you want melted cheese, but you want to shred the cheese rather than buying bagged, shredded cheese.

The bagged cheese has a preservative coating on it so it doesn’t clump together in the bag. That same preservative stops it from melting properly. So anytime you want that nice melty cheese, you want to shred it yourself.

Please equal amounts of shredded cheese on top of each chicken breast.

Put back the lid and cook for just another five minutes until the cheese melts.

Serve the salsa chicken over either white rice or cilantro lime rice, then garnish with cilantro.

An alternate way to serve this, is to shred the chicken (it’s easy with two forks), then use it to stuff tortillas to make a burrito or use it as a taco filling. Add your favorite toppings to make it complete.

Slow Cooker Salsa Chicken With Corn And Beans: Frequently Asked Questions

More Ways To Use Taco Seasoning:

This is just one of our recipes that uses taco seasoning but isn’t tacos. I actually really like taco seasoning packets because they have so many different flavors in it so you don’t have to worry about having a ton of seasoning jars in your cabinet.

Although, if you came to my house, you would be shocked to see how much seasoning, including finishing salt and sugars, that we have. But I digress. Back to the taco seasoning.

If you bought a couple packets because it was on sale and you’re looking for more recipes to use it in, check out our list of recipes using taco seasoning for more ideas.