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

[annieannie]

google caribbean sunshine from Oregon, they list all the ingredients on the website, it's fantastic!!! I am a fan of their salsa now.

[annieannie]

I used the basis of this recipe and created a yummy Caribbean dish. Instead of using tomato style of salsa I used a caribbean style of salsa that is fantastic. I used black beans and the juice they came in and added some rice with the chicken mix. It was absolutely amazing!!!!!!

[MaryT8M]

Sorry I didn't reply sooner......we've been moving.....UGH
What is in a Caribbean style salsa? That sounds really good

[radznjason2011]

I'm just now really getting into slow cooker cooking. Cheap, easy, and hard to mess up. I've been cooking frozen meat and it seems to work great. But I read on some sites that cooking frozen meat in a slow cooker isn't such a good idea because there is a 2-3 window between the frozen and cooking temperature that is perfect for nasty bugs to grow.

But somehow that doesn't seem worse than the way I usually thaw meat, which is to leave it on the counter for a day.

So I keep slow cooking frozen meat. It's almost sinful how easy and delicious slow cooking is.

[MaryT8M]

OH NOOOO never thaw food on the counter. Just because you've never gotten sick from doing it that way, that doesn't mean you (or others) won't. My Mom ALWAYS thawed meat that way, but times have changed......when you know better you do better. I'm was an RN and know how deadly it can be to do that.

Check the internal temp of the chicken (with a thermometer) before you serve/eat it. Once your food's internal temp shows it's fully cooked you should be fine. Good thing that the "bugs" are killed with cooking. Most slow cookers tell you to turn the appliance on and sort of pre heat it.

[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.