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Salsa Chicken & Black Beans

March 6, 2013 by Angela LeMoine 4 Comments

Salsa Chicken & Black Beans
Last nights dinner was YUMMY- Salsa Chicken & Black Beans!!!  Hubs and I nearly licked our plates clean! If you read yesterdays post, this is the recipe I said I’d be sharing that utilized that slow cooker shredded chicken again. There is barely any work to be done to get this super flavorful salsa chicken, thank you Tastefully Simple Corn & Black Bean Salsa! If you don’t have time to cook the chicken in a slow cooker, use a store bought rotisserie chicken instead.

The beans are AWESOME!!! This is absolutely my favorite Mexican style way to eat black beans!!! Cooked down with red bell peppers, red onion and garlic, simply seasoned with salt and pepper. Finished off with cilantro and a squeeze of fresh lime juice to brighten up the flavor!

For the Chicken 
1 – 1 1/2 cups shredded chicken
5 Tbsp salsa
squeeze of lime juice
1 Tbsp chopped cilantro

For the Beans
1 can organic black beans, rinsed and drained
1/2 red bell pepper, small dice
1/4 red onion, small dice
4 cloves garlic, sliced
1 cup water or veggie broth
juice of 1/2 a lime
a handful of cilantro, chopped

We’ll start with the beans because they take a little longer (assuming you already have the chicken cooked and shredded).

Into a saute pan, over medium heat, add a few drizzles of olive oil, the bell pepper, onion and garlic. Sauté until they’ve got a bit of color and have softened some.

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Add in the beans and water/broth. Using a potato masher break up the beans a bit.

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Allow to simmer for about 10-12 minutes, until thickened to the consistency of a refried bean. Season with salt and pepper. Finish with a squeeze of lime and a handful of chopped cilantro.
So yummy!!!!!

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If you missed it yesterday, heres what I did to make a large batch of shredded chicken. I started out by popping 3 chicken breasts, a tsp of peppercorns, a bay leaf and a quart of broth into the slow cooker and letting it go on low for 2.5 hours. Once it was done I shredded the chicken using two forks then popped the chicken right back into the broth. I made this for several different meals, including yesterdays soup, so you only use a portion here.

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All you have left to do is warm the chicken in a small pan with the salsa. Once warmed through, give a little squeeze and the cilantro.

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I served my salsa chicken and beans along with spanish rice, you can get that recipe here.

Filed Under: Chicken, Dinner, Slow Cooker Tagged With: black beans, chicken, dinner, salsa chicken, slow cooker

AFFILIATE LINK DISCLOSURE: Some of the links you will see on LeMoine Family Kitchen are affiliate links, meaning that, at no cost to you, I may earn a small commission if you click through and make a purchase.
Previous Post: « White Bean, Chicken, Tomato & Kale Soup
Next Post: Slow Cooker Sausage, Peppers & Onions »

Reader Interactions

Comments

  1. Shannon Dew

    March 7, 2013 at 12:22 am

    I say this about all of your recipes but YUM! I love anything Mexican!

    Reply
    • Angela LeMoine

      March 7, 2013 at 12:42 am

      You’re so sweet, thank you!!! I’m a huge fan myself!!! 🙂

      Reply
  2. DC in STYLE

    March 7, 2013 at 7:36 pm

    Mmm looks super delicious!I think I know what to do this weekend for dinner:)I’m hosting a recipe link up party on my blog and would be thrilled if you decided to participate!!!
    http://dcinstyle.com/

    Reply

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  1. Two Week Clean Eating Meal Plan - LeMoine Family Kitchen says:
    January 6, 2016 at 1:41 pm

    […] Slow Cooker Salsa Chicken  […]

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Food blogger, wife to my high school sweet heart, momma to our two beautiful and energetic boys and lover of life. I hope to spread my love of cooking, share some of my favorite products and restaurants and maybe inspire others to get in the kitchen and try some recipes out!

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