Simple and wonderful! I used 1 can of black beans and one can of navy beans and omitted the corn. Used about 30 ounces of salsa. Served over brown rice and it was awesome! Will definitely make again! I cooked on low in the crockpot for 4 hours (mine cooks hot) and the chicken was so moist and tender!
This is so easy, healthy and delicious!!! The chicken comes out fall apart tender. We LOVE it!! Thanks for posting!
Terrific! And so simple!! We threw this together today using a single (slightly larger) jar of salsa verde, three large chicken breasts, and one can each of (drained) beans and corn. After 6 hours, the chicken was fall-apart tender, the sauce had cooked into the meat perfectly, and it was just all so good wrapped in warmed tortillas. A really wonderful dish to come home to on this cold Chicago night! We *will* make this again! Thanks for sharing!
Simplicity, all ingredients we love, we will repeat this one frequently. It took 4 1/2 hours for 6 petite chicken breasts. I served over garlic and herb fettucine with shredded colby jack to top. For gourmet guests, serve with lime wedges for an extra kick. Thanks for posting, knobbyknee! Made for I Recommend Tag based on Chef Jean's review.
I really liked this! It was so so easy and with some good extras I had the best nachos I've had in a long time. I had planty left over and can't wait to eat it up.
I made this with only using 3 bonless skinless breasts and 1 jar of salsa and still made plenty for about 12 servings. Flavor was good, even my D2YOD ate one. I would have liked a little extra spice, but perfect for DD and DH.I think I'm gonna take the leftovers and add cooked rice and freeze wraps for lunches.
I cut the recipe in half and it turned out so delicious. We served it over tortilla chips. IT is soooo good. Thanks for a great recipe!