Chicken Salsa Casserole Crockpot

Find it On Pinterest

Cook's Note I saw this recipe on Pinterest (of course!) and needed an easy recipe to make for dinner and this looked pretty good. The problem was that I had NO TIME and decided to try making this in the crockpot.... well it turned out great and I highly recommend it . Even my toddler asked for more!  You can serve this with some tortilla chips on the side and the crunch of the chips really makes this yummy.

What You Will Need:

1 cup uncooked rice

1 cup frozen corn kernels

1 (15 oz.) can black beans, drained and rinsed

1 small onion, chopped

1 (16 oz.) jar salsa

1 cup chicken broth

½ Tbsp chili powder

½ tsp oregano

½ tsp Garlic Salt

3 chicken breasts (frozen is OK)

1 cup shredded Mexican Blend cheddar cheese (this is for the topping)

Directions:  

Coat your crock pot with non-stick cooking spray if needed, turn your crockpot on high and place chicken breasts in the bottom (frozen is OK – will cook just wonderful in the crock pot – no need to thaw first!) Next add all ingredients except for the cheddar cheese. Stir around until the ingredients are well distributed, ensuring that chicken breasts remain on the bottom, but are well covered by the mixture.

Cook in your crock pot for 4-5 hours on High or 6-8 hours on low.

During the last 10 minutes, sprinkle the cheese on the top of the mixture, place the lid back on (this allows the cheese to melt). Once its melted, it’s time to serve!  
 

 

This "Pinspiration" comes from Budget Bites