Slow Cooker Spicy Smoky Salsa Chicken

Servings 6 servings


  • 1 1/2 pounds boneless skinless chicken breasts cubed
  • 3 cloves garlic pressed
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 cup salsa
  • 15 ounces black beans drained and rinsed or homemade
  • 3 cups low sodium chicken broth
  • 2 tablespoons chopped cilantro optional
  • 1 cup shredded cheddar cheese optional
  • 1/2 cup crushed Baked tortilla chips optional


  • DO-AHEAD TIP: Marinate pork cutlets for 30 minutes (see recipe).
  • In a slow cooker, combine first 12 ingredients (chicken through broth); stir well to blend.
  • Cover and cook on LOW for 6 to 8 hours or until chicken is cooked through. Ladle mixture into bowls and top with cilantro, cheese and tortilla chips if desired. Enjoy!


SERVING SUGGESTION: Serve a big salad on the side.
VEGETARIAN: Replace chicken with 15 ounces kidney beans (drained and rinsed or homemade) and add some whole white button mushrooms, if desired. Use vegetable broth. Reduce cooking time to 1 to 2 hours.
KOSHER: Skip the optional cheese.
GLUTEN FREE: Make sure broth, salsa, beans and tortilla chips (if using) are gluten free.
NUTRITION: Per Serving: 428 Calories; 3g Fat; 48g Protein; 53g Carbohydrate; 13g Dietary Fiber; 66mg Cholesterol; 852mg Sodium. Exchanges: 3 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fat. Points: 10
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