Open Arms of Minnesota

Weekly Recipe #291: Slow Cooker Chicken

Photo credit: Shannon Plath

By Shannon Plath, Dietetic Intern [University of Minnesota]

For an easy and quick meal that requires little prep time, try this simple recipe for a flavorful and versatile Mexican-inspired chicken dish.

I’ve been making this recipe for a long time and love that it works well in tacos, burritos and quesadillas. I also enjoy that it can be modified in many ways with different toppings and spices. This meal is packed with protein and fiber and will keep you feeling full and satisfied.

Slow Cooker Chicken

(Serves 4)


  • 2 boneless, skinless chicken breasts (1-1.5 lbs)
  • 1 jar salsa (at least 16 oz.)
  • 1 can beans (black, pinto or kidney)
  • 1 can corn
  • 4 cups cooked brown rice
  • Toppings:
    • Shredded lettuce
    • Pico de Gallo
    • Shredded cheese (I use Mexican blend)
    • Guacamole
    • Sour cream


  1. Place chicken and salsa in a slow cooker.
  2. Set on high for 4 hours or low for 6 hours.
  3. Once done, stir to shred chicken and add drained cans of beans and corn.
  4. Stir and let sit for 10 minutes.
  5. Serve over rice and add toppings as desired.


  • Find low-sodium salsa, beans and corn to lower the sodium content of this recipe.
  • Try this meal wrapped in a tortilla as a burrito.
  • If you are looking to add some crunch, use hard shell tacos.
  • You can use the chicken mixture in a quesadilla, just skip the rice and add extra cheese.
  • Don’t have time to make guacamole? Chop an avocado and sprinkle on top.

Nutrition Information:

Includes rice, ¼ cup cheese, 1 tbsp. sour cream, and 1 tbsp. guacamole
Per Serving: 676 calories, 17 grams total fat, 8 grams saturated fat, 45 grams protein, 85 grams carbohydrate, 10 grams dietary fiber, 989 mg sodium

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