Recipe at a glance

Prep: 5 minutesTotal: 4 to 6 hoursMakes: About 6 cups

What you need

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 2 cups mild salsa
  • 1 teaspoon ground cumin
  • Optional: 1 drained can black beans
  • Optional: 1 cup frozen corn

Make it

  1. 1

    Place chicken in the slow cooker and cover with salsa and cumin.

  2. 2

    Cook on low for 5 to 6 hours or high for 3 to 4 hours, until the chicken reaches 165°F.

  3. 3

    Shred the chicken in the cooker and stir it back into the sauce.

  4. 4

    Add beans or corn for the final 20 minutes if using.

  5. 5

    Refrigerate leftovers within two hours in shallow containers.

Turn one pot into three dinners

Night one: tacos with bagged slaw. Night two: rice bowls with avocado or shredded cheese. Night three: fold the chicken into quesadillas and freeze any extras.

  • Taco night: tortillas + chicken + one crunchy topping
  • Bowl night: microwave rice + chicken + canned beans
  • Quesadilla night: tortillas + chicken + cheese

Keep it family-flexible

Choose a salsa your family already likes. Adults can add hot sauce at the table, which is often easier than negotiating spice levels in the main dish.