Are you ready for probably the simplest recipe you will ever make that tastes amazing? This 3 Minute Prep Creamy Mexican Salsa Chicken for the slow cooker is going to rock your world. It is so tasty, so quick and so easy – the perfect combination. With the addition of black beans and vegetables (disguised in the salsa), there are some real health benefits as well.
This recipe was created by one of my friends. On Facebook one day she was talking about the delicious dinner she had made. All of her kids loved it, and it took a matter of minutes to prepared. She gave up her secrets and said I could share with my audience – lucky you.
Ingredients Need to Make 3 Minute Prep Creamy Mexican Salsa Chicken
- 4-6 Frozen Chicken Thighs
- Jar of Medium or Spicy Salsa
- 1 Can of Black Beans
- 1 Small Can of Diced Green Chilies
- 1 Package of Taco Seasoning
- 1 – 8 oz Brick of Cream Cheese
How to Make 3 Minute Prep Creamy Mexican Salsa Chicken
- Place frozen chicken thighs in a slower cooker.
- Dump salsa, beans, green chilies and taco seasoning into crock pocket and stir.
- Cook on low for 8-9 hours.
- Add brick of cream cheese. Stir.
- Cook for 30 more minutes.
Serving Options:
- Serve in a soft tortilla or hard taco shell.
- Serve on top of Mexican rice.
- Use as a filling for burritos.
- Use as a filling for flautas.
- Add as one of the layers for a 7 layer dip.
I predict this recipe will quickly become a family favorite. To show the ease of making this recipe, I put together a YouTube video. Share it with all your friends so you can help make dinner prep easy for them as well. I was so grateful for my friend who was willing to share her recipe with me.
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Every time I buy chicken thighs they have the most fat on them, so I need to spend a great deal of time scraping it off with a paring knife. Then I need to put all that fat into a large plastic zip lock so I can dispose of it in the garage trash can. Or better yet, I have to remember to take the frozen bag to the dump on Saturdays.What do you buy that cuts this annoying time consuming task out?
I don’t bother cutting much fat off because I’ve heard that the fat provides a lot of flavor for the dark meat. I’ve also read that the fat on chicken thighs is a healthier fat that we don’t need to be too concerned about. Here’s an article I found because I started to second guess myself when you posed your question: https://www.wideopeneats.com/chicken-thighs-why-you-should-be-using-them-over-breasts/ – I guess in short, I don’t have much of a shortcut because I just throw the chicken thighs in as is. Hope you enjoy.