NO THAW Slow Cooker Mexican Chicken Breasts with Variations

The BEST part of this recipe is that you don't have to brown, or even thaw the chicken breasts, so it's a GREAT "go-to" meal for a rushed day. Just dump everything together, set the slow cooker, and you come home to a yummy meal.

My Daughter shared this recipe with me several years ago. I think she MAY have gotten it from a low carb site, but I've made many changes to it, and I encourage you to do so as well. I will post some of the variations.

Step 1 Step 1: Gather Ingredients

Slow Cooker

INGREDIENTS

1. FROZEN (do NOT thaw) Boneless, Skinless, Chicken Breasts.....as few as 2, or as many as 6 with no change in other amounts
2. 1 Medium size jar of your choice of Salsa (at least 16 oz)
3. 2 Medium (15.5 oz) cans of your choice of beans.......I like Black Beans

OPTIONAL

4. Sour Cream

Comments

[MaryT8M]

Thanks......we really like the leftovers. The chicken is fork tender, and VERY moist

[Poppy Seed]

The reason you wanna drain the beans is that the beans are easier to digest but the bean juice from a can is not- so avoid gas and drain them babies, also lose some of the salt in the process. And this bloke is RIGHT about setting the slow cooker to HIGH first so that the chicken does not sit for an hour or 2 at a dangerous temperature, growing invisible demons. Chicken- below 40F or above 180F for safety. And THANKS because I can make this without stopping working.