What We're Eating: Crockpot Salsa Chicken

Amanda Peterson, RDN, LD | Molly Mills, RDN, LD
August 17, 2021
Crockpot salsa chicken

Are you looking for a balanced meal that is also convenient? This crockpot chicken recipe involves a minimum amount of prep time and is rich in lean and plant-based protein sources, which will keep you feeling fuller for longer. The best part is that the crockpot will do the cooking for you while you go about your busy day! Try serving over a whole grain, like brown rice or quinoa, or consider pairing it with cauliflower rice.


2 boneless chicken breasts

1 – 14 oz can black beans (drained & rinsed)

1 – 14 oz can sweet corn (drained & rinsed)

2 bell peppers (cut into strips)

1 oz low-sodium taco seasoning

½ jar salsa

Optional Garnishes: avocados, tomatoes, lettuce, limes


1. Put the chicken breasts into the crockpot, followed by the rest of the ingredients.

2. Cook on low heat for 6-7 hours or on high for 4-6 hours. When chicken can shred easily, remove to a cutting board and shred. Place chicken back into crockpot and allow to cook for an additional 20 minutes.

3. Serve over brown rice, rice alternative (like cauliflower rice) or on a bed of lettuce

About the Author

Amanda Peterson, RDN, LD | Molly Mills, RDN, LD
Amanda and Molly are the MUSC Metabolic & Bariatric Surgery Program Registered Dietitians. With 15+ years of experience combined, they facilitate behavior change through nutrition counseling for weight loss and maintenance with children through adults.
Metabolic & Bariatric Surgery

Keywords: Bariatric, Diet, Healthy Eating, Healthy Recipes, Nutrition, Weight Loss