The Pioneer Woman Tasty Kitchen
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Crockpot Salsa Chicken

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Prep:

Cook:

Level: Easy

System:

4

Description

Crockpot Salsa Chicken is both tasty and easy to make.

Ingredients

  • 4  Boneless, Skinless Chicken Breasts
  • 1 jar Salsa (roughly 18 To 24 Ounce Jar)
  • 1 can (14 Oz. Size) Black Beans, Rinsed
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 cups Water
  • 1 teaspoon Salt
  • 1 cup Jasmine Rice
  • 1  Red Bell Pepper
  • 1 Tablespoon Butter
  • ¼ cups Chopped Parsley
  • ¼ cups Chopped Cilantro

Preparation

Cut chicken into 1″ pieces. Add them into a medium sized crockpot. Add the salsa, black beans, salt and pepper and stir to combine. Put the lid on and cook on low for 6-8 hours.

If using Jasmine rice use the following directions, otherwise follow the directions on your package of rice. Thirty minutes before serving, bring the water to boil in a saucepan. Add salt to water. Add rice to water and stir to combine. Cover pan and reduce heat. Simmer for 20 minutes. Remove from heat and let it stand 10 minutes.

Meanwhile, remove the seeds and core from red bell pepper and dice. Add it into the crockpot and stir to combine. Allow it to heat through for a few minutes.

Add butter and parsley to rice and fluff.

Place rice on a platter and top with the salsa chicken. Top chicken with cilantro and serve.

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