Peach Salsa Chicken with Corn & Black Beans Recipe (Slow Cooker Southwest Style)
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup peach salsa (store-bought or homemade)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 tablespoon taco seasoning
- Optional: sliced jalapeños or chopped fresh peach for garnish
Instructions:
- Place the chicken breasts in your slow cooker.
- Add peach salsa, black beans, corn, and taco seasoning over the top.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours.
- Shred chicken in the pot and stir everything together to coat evenly.
- Serve in bowls, over rice, or in tacos or burritos.
Tips & Ideas:
- This is amazing with cilantro-lime rice or inside crunchy taco shells!
- Add diced avocado and a dollop of Greek yogurt or sour cream on top for a creamy balance.
- No peach salsa? Mix regular salsa with a few tablespoons of peach preserves and a dash of lime juice for a similar flavor.
⚠ Caution: Watch for added sugar in store-bought salsas. Opt for clean ingredients if possible!
🌙🍲 🥄 🍽✨
