Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

Chicken can be used to make Tacos, Quesadilla or Burritos - easily makes a bunch for multiple meals.

Ingredients Nutrition


  1. In 5-5-1/2 quart slow cooker combine the tomatoes, 3/4 cup of salsa, cumin, garlic, salt and pepper.
  2. Add chicken, peppers, and onion and stir to coat.
  3. Cover and cook on High for 3-1/2 hours or LOW for 4-1/2 hours.
  4. Remove chicken from slow cooker to cutting board and let cool slightly.
  5. Strain mixture over a large bowl or measuring cup and set liquid aside.
  6. Return vegetables to slow cooker; stir in black beans and corn.
  7. Cover and cook on HIGH for 10 minutes.
  8. Shred chicken and stir back into slow cooker with the remaining salsa and 1 cup of the remaining liquid (more if desired).
  9. Mixture can be used in tacos, quesadillas, burritos, or frozen in batches for quick meals.


Most Helpful

We loved this! I used 2 defrosted chicken breasts and just over 1/2 pound of ground beef (chopped up from leftover burgers on our indoor grill). I uesd a whole "O-brand" jar of salsa verde to keep everything nice and moist while cooking, and it didn't yield too much extra liquid. Had tacos tonight, will try enchildas or quesadillas with the rest. Great easy meal! I love not having to measure every ingredient, just tossed it all in!

NE Foodie March 08, 2011

Very good and VERY easy and very cheap! I think the entire recipe cost me about 12 bucks. I used this filling in all kinds of stuff! Tacos, empanadas, a casserole... and I still had leftovers to freeze for more later! I couldn't find boneless, skinless at our store, so I used 5 lbs of bone-in, skin-on. It was just a little more work that way. Also, I used a dried minced bell pepper mix I buy in the spice section. Thanks so much Stacy for this recipe!

Crazy 'bout Cookin' July 22, 2008

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