This slow cooker salsa chicken and rice (or as pictured, with added corn niblets) is a super easy, delicious, and healthy addition to your weekly menu plan. Serve alone, with tortilla chips, or as a wrap/burrito, and it’s a perfect kid-friendly meal!

Slow Cooked Salsa Chicken and Rice

Yield: 4

Slow cooked shredded chicken with your salsa of choice, rice, and corn.

Ingredients

1-2 pounds boneless, skinless chicken breasts (or tenders)
1-2 jars of salsa, your choice of heat (the more salsa, the wetter/juicier the mixture)
Cooked rice, white or brown, about 4 cups
1 package of frozen corn niblets, or more, if desired

Instructions

Place chicken and salsa into slow cooker, on HIGH for about 4 hours.
As you prepare your rice, shred the chicken add the corn directly from freezer to slow cooker and stir. When rice is ready, add it to the mixture and stir.
Serve alone, with tortilla chips and use as a dip, or turn into a burrito.

Notes

The amounts can easily be modified if you want to make a bigger batch to freeze some. The more salsa you add, the juicier/wetter the mixture will be. For freezing, just cool and spoon into freezer bags. Lay flat in freezer to save room!

Ingredients

Instructions

Notes

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