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Chicken potatoes carrots and herbs cooking in a slow cooker

Dump-and-Go Salsa Ranch Chicken

Layer chicken, salsa, beans, corn, bell pepper, and seasonings in the slow cooker for a hands-off dinner that is perfect for tacos, rice bowls, or baked potatoes.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Salsa Ranch Chicken
  • 2 pounds boneless skinless chicken thighs or breasts thawed
  • 16 ounces chunky salsa mild or medium
  • 15 ounces black beans drained and rinsed
  • 1 1/2 cups frozen corn
  • 1 large bell pepper sliced
  • 2 tablespoons ranch seasoning
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped cilantro optional

Equipment

  • 6-quart slow cooker
  • Instant-read thermometer

Method
 

  1. Place the thawed chicken in the slow cooker. Add the black beans, corn, bell pepper, ranch seasoning, cumin, and garlic powder. Spoon the salsa evenly over the top.
    Chicken beans corn peppers and salsa layered in a slow cooker
  2. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken reaches 165°F in the thickest part and is tender. Cooking time varies by slow cooker and the thickness of the chicken.
  3. Transfer the chicken to a plate and shred it with two forks. Return it to the slow cooker and stir until coated with the salsa mixture.
  4. Stir in the lime juice. Taste and adjust seasoning, then sprinkle with cilantro if desired. Serve in tortillas or over rice.

Notes

  • Use thawed chicken for safe, even slow cooking.
  • Chicken is safely cooked when it reaches 165°F in the thickest part.
  • Refrigerate leftovers in a shallow airtight container within two hours and use within 3 to 4 days.
  • For a creamier finish, stir in 4 ounces of softened cream cheese during the final 20 minutes.