Slow Cooker Salsa Chicken with Black Beans and Corn

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This EASY Slow Cooker Salsa Chicken with Black Beans and Corn recipe is cheesy and delicious, made with boneless chicken breast, black beans, corn and salsa topped with melted cheddar cheese. YUM!

This EASY Slow Cooker Chicken dish is cheesy and delicious, made with boneless chicken breast, black beans, corn and salsa topped with melted cheddar cheese. YUM!
Slow Cooker Salsa Chicken with Black Beans and Corn

Easy prep in under 5 minutes, so it’s perfect for busy weeknights! More slow cooker recipes I love with easy prep are Crock Pot Chicken Taco Chili and Slow Cooker Chicken Enchilada Soup.

This EASY Slow Cooker Chicken dish is cheesy and delicious, made with boneless chicken breast, black beans, corn and salsa topped with melted cheddar cheese. YUM!

This EASY Slow Cooker Chicken dish is cheesy and delicious, made with boneless chicken breast, black beans, corn and salsa topped with melted cheddar cheese. YUM!

I seriously died and went to heaven after the first bite of this chicken. It was so good, I am actually making it again for dinner tonight! The chicken comes out so tender and flavorful, and this slow cooker recipe just couldn’t be easier!

This EASY Slow Cooker Chicken dish is cheesy and delicious, made with boneless chicken breast, black beans, corn and salsa topped with melted cheddar cheese. YUM!

How To Make Slow Cooker Salsa Chicken with Black Beans and Corn

How To Serve Slow Cooker Salsa Chicken:

  • Yesterday I served it over 1/2 cup cooked brown rice with 1 ounce avocado and it was perfection
  • If you want to lower your carbs, try this over cauliflower rice.
  • To turn these into tacos, you transfer the chicken, corn and black beans with a slotted spoon into a serving platter (there will be liquid in the bottom of the slow cooker, you’ll want to discard that) then shred the chicken with two forks and mix it all together. Serve the cheese on the side with tortillas.

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!


This EASY Slow Cooker Chicken dish is cheesy and delicious, made with boneless chicken breast, black beans, corn and salsa topped with melted cheddar cheese. YUM!

This EASY Slow Cooker Chicken dish is cheesy and delicious, made with boneless chicken breast, black beans, corn and salsa topped with melted cheddar cheese. YUM!

You may also like these Slow Cooker Chicken Recipes:

This EASY Slow Cooker Chicken dish is cheesy and delicious, made with boneless chicken breast, black beans, corn and salsa topped with melted cheddar cheese. YUM!
Print WW Personal Points
4.83 from 99 votes
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Slow Cooker Salsa Chicken with Black Beans and Corn

414 Cals 42 Protein 43 Carbs 13 Fats
Prep Time: 5 mins
Total Time: 6 hrs
Yield: 4 servings
COURSE: Dinner
CUISINE: Mexican
This EASY Slow Cooker Chicken dish is cheesy and delicious, made with boneless chicken breast, black beans, corn and salsa topped with melted cheddar cheese. YUM!


  • 2 cups fresh or frozen corn
  • 15 ounce can reduced sodium black beans, rinsed and drained
  • 2 boneless skinless chicken breasts halved lengthwise, 16 oz
  • 1/2 teaspoon adobo seasoning, or salt to taste
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1 1/4 cups chunky mild salsa
  • 1 cup shredded cheddar, reduced fat Sargento
  • chopped cilantro for garnish
  • optional, serve with avocado and brown rice


  • Combine corn and beans and put them in the slow cooker.
  • Season the chicken with adobo (or salt), garlic powder and cumin then place in the slow cooker and top with salsa.
  • Cover and cook LOW for 6 hours.
  • Top with cheese, cover and cook until melted, about 5 minutes.  Garnish with cilantro.
  • To serve, transfer the chicken and vegetables with a slotted spoon and serve over rice or cauliflower rice.


Serving: 1piece chicken, 3/4 cup vegetables, Calories: 414kcal, Carbohydrates: 43g, Protein: 42g, Fat: 13g, Saturated Fat: 5.5g, Cholesterol: 108mg, Sodium: 866mg, Fiber: 8g, Sugar: 6.5g
WW Points Plus: 10
Keywords: easy slow cooker chicken recipes, slow cooker chicken, Slow Cooker Salsa Chicken with Black Beans and Corn, weight watchers freestlye

This EASY Slow Cooker Chicken dish is cheesy and delicious, made with boneless chicken breast, black beans, corn and salsa topped with melted cheddar cheese. YUM!

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  1. So delicious and easy! My husband and I both loved this recipe.

  2. Delicious!!! Followed recipe as written, except omitted black beans and corn because of dietary restrictions. Served over Goya yellow rice with green beans on the side. It’s just 2 of us and my picky, cranky husband of 52 years had 2 helpings. And, so easy to put together and clean up. One tip, check your chicken – mine was done after 4 hours on low.

  3. Delicious and so easy. I had a small frozen turkey breast so used that instead of the chicken. I did shred the meat as the chunks seemed too large. Cut down on salt (dietary restrictions) and left the cheese to add at the table. Also served with some of the very end of season garden tomatoes – it was so good.  This one is a keeper!

  4. Is there an instant pot conversion for this recipe?

  5. One of the best crock pot recipes I’ve ever had! Threw in the chicken half thawed, mixed it, and left it. Served it over rice with avocado! Definitely recommend.

  6. Great easy flavorable recipe. The chicken came out moist with good flavor. I used medium Pace Salsa to add a little spice.

  7. I have made this twice now in the slow cooker, as directed.  Good flavor profile but the chicken is just incredibly too dry. 

  8. Has anyone tried to freeze leftovers? I had a larger package of chicken so will have lots of leftovers.

  9. I can’t wait to try this -in the slow cooker now! However, I’m laughing at myself as yesterday I was teaching my son how to cook and told him over and over again how important it is to carefully read the directions first. Here not being super caffeinated this AM, I didn’t slice the chicken and put the seasonings on top of the corn and beans. I have no idea if this will work out but am going to cook longer. It really looks amazing!

  10. Hi Gina! I love this recipe but am confused on the points value. I am on the WW Blue plan, and your recipe is listed having 3 blue points. I calculated the calories using MFP, and the values were very close to yours! Nearly perfect. I then used the WW create program for create food: Astonishingly it came out to 11 points! I did this for your values also and it came out to 11. Do you have any clue as to why it finds this recipe wroth 11 blue points?

    I love your recipes and am a steady fan…just not sure what happened! Appreciate any thoughts you may have. And thanks for the wonderful recipes!

    • Hi Sue! The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  11. This meal was so goo and filling and healthy at the same time. People thought I bought it from somewhere and served it. They forgot how good I could cook. saving it as a regular menu.

  12. One of my goals is to use my crockpot again more & I dug this recipe out of the skinny taste archives and WOW am I glad i did. 
    I listened to a few other comments below and used taco seasoning and ranch seasoning in lieu of the suggested spices but honestly, that’s what we use when we make tacos so I would say use the spices your family loves for taco night and it’ll be a win. Aside from that- followed the recipe to a T, roughly shredded the chicken with the salsa a bit before I added the cheese and served over brown rice and spinach with a topping of avocado and man, so good. Would have paid $10 at chipotle to end up this happy & for far less than that I have leftovers for my lunches this week 🙂 thanks Gina! 

  13. Quick, easy and delicious! My teenage daughter loved it and we will make again.

    Would also be good omitting cheese and shredding chicken to put into tortillas and topped with cheese!

  14. What would the timing be for the instant pot?

  15. I’ve been making your recipes for years. I have made this many times and think it’s really important you use a good tried and true salsa. Today I used a mango salsa and added extra mango for more flavor and habenero for a kick! Outstanding. 

  16. I love this recipe. This time I don’t have as much time to make it, however. Can I put it on high on my slow cooker and cook it in 3 hrs, instead of 6 hrs on low?

    • Did it work?

      • I cooked my today on high, bc I put it on late by mistake, for 4 hours. It was perfect 

      • Cook it in your instant pot. 15 minutes on high pressure, 5 minutes natural release and then quick release. Just made it tonight and ate with tortillas. I used my homemade canned salsa. Very yummy! 

  17. So so good! Will definitely make this again. The kids and I switched out our typical taco Tuesday with this recipe and we are not disappointed. 

  18. Hmm. I’m on green and added it to recipe builder and it came out as 10points.

    • Hi Kira, I also put this recipe in the WW recipe builder. I used exactly the same ingredients that are listed in the recipe( canned corn is higher than frozen). I’m on green also. I came out with 8.75 green smartpoints. I didn’t even add in avocado or rice. So my feeling is that  there is no way this is 4 green points. I would go with what you got if on green. This really undermines my confidence in the accuracy of Skinnytaste recipes…

  19. Hi, I’m on blue. What is the 3 pt value for ? I figured the chicken. With veggies to be zero pts. Is that just counting the cheese ? I made the spanish brown rice to go with it!! The rice is awesome. Can’t wait to try the chicken.

  20. This is the easiest, tastiest recipe! We love it

  21. Which color program are you on? There are now three different color programs so point totals will vary. If your recipe builder is counting the beans and corn you’re probably on green, which has the fewest zero point foods. This was calculated on the blue plan.

  22. I put this in the recipe builder on the weight watcher site and it’s much higher than 4+? Am I missing something? Corn and beans are causing it but not sure how you got 4. Thanks! It’s already in the slow cooker so eating it but would love to understand the points.

  23. Can you double this recipe?  If so, does the cooking time change?

  24. Hi there! Do you have the instant pot version of this? Thanks! Just ran out of time to have it for dinner in the slower cooker tonight haha. 

  25. I loved this recipe. I actually used it to put in zucchini boats minus the rice. It was delicious!
    I do have a question about the calories. Does that include the rice as well?

  26. I make this recipe at least twice a month, only we usually don’t do the rice and instead eat the mixture on Ole Tortillas (the high fiber ones). It’s delightful and everyone from my picky 2-year-old on up loves it. I often make it in the pressure cooker and do 20 minutes on poultry setting with frozen chicken breast. This allows me to have this be a meal we can make ANY time!

  27. What is the best type of salsa to use? In previous salsa chicken recipes, the chicken usually comes out very salty.. trying to avoid that.

    • We like to use Pace Picante

    • I have found that by using store brand salsa (and almost any store brand really) you can cut down on sodium.  Check the labels.  I’m a stickler when it comes to sodium and only purchase canned or bottled items with “no salt added” and when that’s not available, I alway go for the product with the lowest sodium.  That way you can salt to your taste.  🙂 

  28. My family really liked this recipe, it is a great blend of chicken and tex-me flavors.

    • I love this recipe. I usually make it in the instant pot but will need to slow cook it tomorrow. The only problem is that I’ll be out 6 hours before I’d like us to eat. So would you recommend 8 hours on low OR 4 hours on high?

  29. Oooooo, yummy,! We tried this tonight. It was delicious. Far better than any other salsa chicken we’ve tried. The only change we made was to use taco seasoning instead of the seasonings indicated. We can’t find adobo spice easily here.

    I will be making this again.

  30. Soooo flavorful!! I used a pack of chicken cutlets (about a pound) so I had to layer the chicken cutlets on top of each other.  I probably should of poured some salsa on the bottom layer of chicken opposed to just the top layer of chicken. I served this chicken dish with brown rice, avocado and cilantro. It was super easy, super flavorful and it will be a weekly meal in my house. 

  31. I don’t have either a slow cooker or a Insta pot. So how would I make this as it sounds Yum.

    • Try to bake at 350 degrees for 30 minutes, then check chicken for doneness. If it isn’t done, add 10 minutes and check again. If it looks like it’s starting to burn, cover with tin foil.

  32. I made this in my instant pot.  I followed the exact directions minus the cheese and selected “poultry” for 20 minutes.  When it was finished I dumped it into a casserole dish, topped it with the cheese and put it under the broiler.  My teenage son said it was the best thing I’ve made in a while.  We ate it in flour tortillas with some sour cream.  Definitely a keeper.   

  33. I want to make this for a meal train. Should I add the cheese and transfer it to a container or have the recipient add the cheese when heating it up?

  34. I would like to do this in the instant pot. Do you have a recommended time?

  35. Oh my! This is my new favorite!! It was so delicious! Quick to put together and just leave to cook in the crockpot. I served it with rice. A half cup was plenty because it was so filling! I”ll probably make another batch this weekend! Thank you, Gina! (5 STARS!)

  36. This is one of our favourites. Have you ever done this in the Instant Pot? Time?

  37. What would be the settings in the Instant Pot?

  38. Absolutely delicious!  !!! Our entire family loved it, and I have a wide range of critics 😁. I ate the leftover’s for lunch today. So, so good 😍

  39. This is one of our go to recipes! So simple and I always seem to have the ingredients on hand. I swap out the corn for frozen mixed vegetables sometimes to get extra veggies in my kids diet. We’re actually making this tonight to take on a picnic!

  40. My 18yr son was able to read the directions and prep dinner for him and I.  Will add taco seasonings for more taste and maybe one more can of salsa.  Chicken little dry.  We also shredded the chicken after everything cooked and served over cauliflower rice.  Recipe is keeper. 

  41. Seriously so good!! Even better the next day for leftovers! Definitely adding to my menu 😊

  42. This recipe is a keeper!  My husband and I loved it!  Thank you!

  43. Used chicken breast tenders instead of chicken breasts. Low setting on slow cooker for 4 hours. Chicken was fall apart tender! Absolutely delicious!

  44. Can you use chicken thighs as opposed to chicken breasts/

  45. Really delicious and so easy! I made some adjustments. I added 4 chicken breasts and 2 cans (30oz) of black beans. I took out chicken after cooking on low for 6 hours, and shredded it with a fork. That was the best decision! 🙂 so delicious and served with tortillas. Spicy, chunky shredded chicken tacos! Oh YA! 

  46. I don’t have a slow cooker or a pressure cooker. Is there a way to do this in the oven/stovetop?

  47. Easy to make. Delicious to eat. Definitely will do again.

  48. This dish was super easy to make , super healthy and filling. I found it lacking a ton of flavor and was surprised the chicken didn’t fall apart and shred after that much time in the slow cooker. If I could rate this 3.5 stars, I would.

  49. Absolutely fantastically delicious!! A keeper!

  50. Fabulous! My husband said that recipe is a keeper and then I said have you ever not liked any of the SkinnyTaste recipes I have made and he said NOPE.  ????. Also, I forgot to add the cheese and my husband got it out to put on his and I said oops this was suppose to go on top.  I didn’t use much rice and my daughter didnt use any and it was still wonderful.  Thank you, Gina!!!

  51. I made this for my boyfriend and I for dinner. We both loved it and it was super easy!

  52. Would it be okay to add cauliflower rice to this while cooking?  If so, would you use frozen or fresh and at what timing would you add it?  Thanks!

    • NO don’t add the cauliflower rice to the slow cooker. Cook it in its bag in the microwave and serve it separately. Otherwise you will wind up with mushy, stinky “rice”.

  53. So good and so easy!
    I did not use corn or cheese. Also no added salt. I did add a small amount of sugar to cut the acidity from the salsa. Delicious! Thank you!

  54. can this be done in the oven? and if so, what tem and how long?

  55. Anyone know how this same recipe can be made in the instant pot/ pressure cooker? It looks amazing by my slowcooker died and since i have the instant pot, I have not replaced it.

  56. For anyone who also forgot to 1. Buy chicken or 2. Pull it out of the freezer like yours truly, my local Aldi sells thin sliced chicken breast in packs of 4 (score! I suck at slicing chicken in half), so I put the corn and beans in the bottom of a baking dish, and did the rest of the steps Gina listed and baked it for 25 minutes in a 350 degree oven and then topped with cheese, and put it back in the oven for like 6 minutes until the chicken was cooked all the way through! Tada! Crisis averted and a healthy taco Tuesday in our house. 

    • This is the comments I have been looking for! Haha! I don’t own an instantpot and who knows where my crockpot is. I will try this in the oven for tomorrow’s dinner. Thank you!!
      PS: I love Aldi!

  57. LOVE this recipe! I didn’t add the cheese and forgot my Avocado today (I made 4 lunch portions) So much flavor and easy as can be. Thank you for keeping all of your recipes so realistic!

  58. This is one of my favorites! Served with the Cilantro Lime Cauliflower Rice, it is perfect. Thanks to cauliflower rice, I haven’t had “real” rice in a long time.

  59. We don’t mix meat/poultry and dairy at the same meal for religious dietary reasons. Would the cooking time need to be adjusted if we made this without the chicken?

    Thanks in advance,

  60. Any tips to adapt this recipe to instant?

  61. Very delicious recipe!

  62. What makes this dish so high in carbs?

  63. I had a brain freeze and thought this was an Instant pot recipe. So I did t have enough time to crock pot it and I tried the instant pot. I cooked it for 25 minutes at the poultry setting , I did add a little more salsa. A+ awesome

    • Thank you!!! I just did this today, starting at 4 pm because O thought it was an Instant Pot recipe. Thanks for sharing how long you cooked it!

  64. Do the point include just the chicken and vegetables? Not the rice or cauliflower one might serve it over correct?

  65. Would I be able to cook this in my slow cooker on high for 4 hours? I don’t trust my older slow cooker to not blow up my apartment lol

  66. I made this, super easy but I wouldn’t rave about the flAvor 🙁 I followed to the T and the chicken was very bland husband wasn’t very excited about dinner said it was too blah. Will try again maybe need a second jar of salsa

  67. This is one of my favorites!  Can this recipe be doubled or do you suggest any adjustments to double it?

  68. Can you tell me where the 3 points come from? Just the cheese?

  69. i haven’t tried it yet, but it looks yummy and very simple to do overnight in a crock pot. thanks for sharing.

  70. Made this Sunday and it was amazing! 

  71. I made this for dinner and my husband loved it!  It was so simple in the slow cooker.  The chicken was so tender and it’s so flavorful!  Thank you!!

  72. This was very good but quite bland.  That can easily be fixed by just adding more seasonings to the crockpot mixture.  Very quick and easy to make.  5 hours on low was perfect timing.

  73. So easy and so delicious! My whole family loved it! Thank you!

  74. This recipe looked so good I wanted to try it right away. Unfortunately, it was already 5 p.m.–a little late to start slow cooking…so I whipped out a few pieces of aluminum foil, cut the chicken into smaller pieces, put them in the foil and topped with all the other ingredients, including cheese for top layer. Sealed it and popped into 450 degree oven for about 20 minutes. Voila! Dinner is served. I served with lime, a bit of fresh cilantro and rice. It did not disappoint! Could probably do on outdoor grille also. Excellent and very versatile recipe. I’m sure flavors would improve if slow cooked, so next time I’ll start sooner!

  75. I made this for dinner tonight and it was a hit. The chicken was so tender and it went well with the black beans and corn. I did use Mexican shredded cheddar cheese because that’s all I had and I didn’t want to have to run to the store. I am always looking for different ways to make chicken and this recipe is a keeper.

  76. Do the points include rice?

  77. Made this for the first time today and WOW, it was delicious! My hubby and kids really enjoyed it. I added a small can if diced chilies on top of ther chicken with the salsa and I used a half of a packet of low sodium taco seasoning and ranch seasoning on the chicken in place of the seasonings in the recipe. I also added cilantro before serving. I served it over cilantro lime rice with a dollop of sour cream on top!! So, so good! Next time I will double or triple the recipe because we don’t have any leftovers!

  78. Can you cook longer then 6 hours on low? 

  79. Is there a way to make this recipe with a 9-hour cook time? Frozen chicken breasts, not cut up, with a little more liquid??

  80. I cooked this for 6 hours on low using WHOLE chicken breast and my breast was quite dry. Next time will reduce by 1-2 hours.

  81. This was great! My husband and I loved it! We are “empty nesters” and have lots of chicken mixture left over;
    can you freeze it?


  82. I followed recipe as written except I used medium salsa and squirted lime juice on top. Chicken was moist. I think a dollop of FF Greek yogurt on top would be good too. I plan to make again.

  83. Could you use a green salsa? I’m not a fan of onions so I was thinking of trying this with a salsa verde. 

  84. Made this for the first time today. Absolutely loved it!! So easy and flavorful. I served my husband’s over rice with tortilla chips and mine was over a bed of chopped romaine lettuce. Perfect! Can’t wait to make it again. Thank you.

  85. Hi Gina,

    Can you make these recipe with boneless skinless chicken tenderloins instead?

  86. Oh my, this was delicious! I skipped the cheese and avocado (personal preference), but left everything else the same. Cannot wait to have leftovers for lunch tomorrow. Thanks for the great recipe!

  87. Sigh . . . what can be said?, besides “omg, you did it again”!!!!! This is SOOO delish and SOOOO simple!!!! Thank you, as always! -db

  88. Do you need to add time to the slow cooker if you double the recipe? 

  89. I cannot rave about this recipe enough. After two bites my husband said, “wow babe. This is amazing!” We had NO leftovers between the two of us and my dad who was dining with us. I plan on making it this weekend and doubling the recipe for leftovers during*e week. This will certainly be added to our monthly dinner rotation. Absolutely delicious!!

  90.  This recipe is beyond delicious. I served it with cilantro, lime wedges and sliced avocado. My family in healed it. The best thing is that it is the easiest chicken dish I have ever made. 

  91. I made this for my wife the other week. We didn’t have any adobo seasoning so I just used salt. She liked it but said it was missing something (probably the adobo seasoning). Next time I’ll pick up some adobo and see if that makes the difference.

  92. I make this about once a week! instead of rice i make tacos 

  93. Wow! Made this tonight and it’s absolutely delicious! So simple to make, yet so much flavors! I’ll absolutely make it again soon.

  94. I made this tonight, i thought putting the beans and corn in plain were a issue and it would be bland. I was wrong the chicken and salsa in top made it amazing. Wow . Im blown away, i ate this over basmati rice with some sour cream. My husband and daughter had it in wraps with sour cream and rice like a burrito. Would make again!

  95. Super easy and delicious! I shredded the chicken and served over lettuce with a little light sour cream. So good! 

  96. Just made this, it was fantastic! I served mine with Spanish rice and topped it with more salsa and a dollop of sour cream! Loved every bite! Burrito with no shell. I think next time I’ll add some bell peppers and onions for more of a Mexican flavor. 

  97. How long do I cook it if I’m using frozen chicken breast?

  98. If I wanted to make this in my instant pot, which setting and how long? Thanks!!

  99. Love love love this recipe, I do have a question however. Description says it is 3 freestyle points but when I plug the nutritional info into my WW app they calculated it as 11 points, Can anyone help me understand because I would love to make this a weekly dish!

  100. I’m making this tonight but confused about the chicken.  Is it cut lengthwise like you’re butterflying it to make it thinner?  Or is each breast just cut in half to make two thick pieces?  Thank you!

  101. Could you use dried beans in this? Maybe add some extra cooking liquid? I always feel like canned beans get too mushy

  102. I made this today in a frying pan.  I only had pineapple salsa and it turned out really good!  Used chicken tenderloin and red kidney beans.  

  103. Could you make this with skinless bone in thights?

  104. Made this today and it was delicious!!

  105. Love every recipe I’ve tried.  Making this for dinner today – smells soooo good I almost can’t wait!! 

  106. Love this recipe! So Easy

  107. I made this tonight in my pressure cooker. I used a small can of red and Chipotle peppers and corn. It was so yummy!!

  108. After reading the reviews, I decided to cook it on low for 5 hours (chicken was halved). It was still very dry. I might try again but set it for 4-4.5 hours. Needs a bit of work! Will keep trying. 

  109. Can you use can corn?

  110. Threw this in the pressure cooker tonight, 9 minutes, and it was really delicious! Served it over rice and put scallions, cilantro and avocado out for adding as desired. Husband commented on it, and even the picky 16 year old was praising it, and went back for seconds! This will definitely be in a pretty regular rotation for us.

  111. DELICIOUS!! Made for dinner the other day…Easy…, I am not an avocado fan, so I substituted some salsa to each plate…

  112. Love this recipe.. easy, nutritious, filling. Making it again tonite. I love recipes where I have all the ingredients on hand! Happy Cooking!

  113. I made this in my pressure cooker due to time constraints. I added some of the liquid from the black beans for extra flavor. I also browned the chicken before cooking the dish. It came out very good. I served it over baked rice pilaf, which is the only way I will eat rice. I usually combine wild rice and brown rice with white rice and bake it in chicken or beef broth, depending on what I am serving it with.

    • I am going to try this tonight but I am really interested in the baked rice.. How do you do this?

      • Oven Baked Rice
        1 cup jasmine rice (such as Mahatma(R))
        2 1/4 cups water
        1/4 cup butter
        1 teaspoon salt
        1 teaspoon white vinegar
        Preheat oven to 325 degrees F (165 degrees C). Butter a 2 1/2-quart baking dish.
        Pour rice into the prepared baking dish.
        Stir water, butter, salt, and vinegar together in a saucepan; bring to a rolling boil. Pour the water mixture over the rice; stir.
        Bake in preheated oven until the water is absorbed and the rice tender, 20 to 25 minutes.

    • How long did you put in pressure cooker and on what setting? 

  114. Can you slow cook this on high for a shorter period of time? Thanks!

    • I cooked it on high for 4 hours and the salsa dried up. If you try cooking on high, definitely add more salsa or perhaps some chicken broth.

  115. Wow! This looks so yummy.. if you don’t mind me asking, what was the name of that adobo seasoning you used & where can I get it? I definitely want to make this. I just love my slow cooker.. Thanks for sharing this recipe.

    • You can use homemade or the store bought Adobo. (Badia)

  116. Can I assemble the ingredients the night before in my crockpot and keep In the refrigerator ?

  117. OMG. I made this last night for dinner in my pressure cooker with frozen chicken. 35 minutes later, dinner was served. We put this over rice with a dollop of sour cream and some guac. I. LOVED. IT. Thankfully, I had enough for leftovers at lunch today. Gina is amazing! Thank you so much for being so amazing and sharing your amazing-ness 🙂

  118. Yummy. Used a spicy salsa and cooked in Instapot 20 min, high pressure, quick release. Omitted the cheese for a wonderful zero point dinner. 

    • Did you add more liquid to this for the instantpot?  Chicken or corn/beans on the bottom?

      • I just tossed everything into the pressure cooker, stirred it around then cooked it high on the poultry setting. It came out really good and the chicken was very tender, almost fork tender.

    • Thank you for this tip! I was bummed thinking about getting up at 2 am to take this out of the crock pot. Then I saw your comment!! It looks like it worked perfectly! 

  119. Easy to make and great flavor! I served it over lettuce once and ate it without anything added (carb wise) and it was great both times. Definitely will make it again! Thank you! I love all your recipes!

  120. This sounds amazing and something different. Can’t wait to make this tomorrow. Have eveything ready for the crockpot tomorrrow.

    Thanks for all your great recipes!

  121. Can I use can corn?

  122. I made this and it was absolutely delicious ! I didn’t add the cheese in the crock pot , just sprinkled some when I served it individually. I also served it over cauliflower rice . So my question is if I don’t add any cheese , would this recipe be complely 0 points? It was so satisfying even without the cheese! 

  123. Made it tonight and it was delicious!!! Thank you!!!!!  Followed your recipe exactly-

  124. Love this! I make it with a little less cheese and serve it over kale with a hint of guac and it’s SO GOOD

  125. Absolutely delicious! Love it. Will make this again for sure. I made mine in the instant pot, 21 mins on manual.

  126. Can this be converted to Instant Pot?

  127. This was awesome! Thank u so much

  128. Flavor was great! However the chicken breast was very dry, which is the result I get whenever I try a chicken breast in the crockpot.

  129. Just made this and me and my roommate LOVE it! Easy weeknight dinner for two grad students always on the go! Thanks for the recipe!

  130. Hi…assuming if I don’t use the cheese and just use ingredients in slow cooker, that this would be zero points?

  131. Is this recipe freezer friendly?

  132. Can you cook high for 4 hours?

  133. 0 freestyle points without cheese straight out of the Crock-Pot, and delicious!

  134. I am going to make this tonight and use my instant pot. I think instead of rice I am going to use cauliflower rice. Wish me luck 😉

  135. You are right! This is CRAZY GOOD! Thanks so much, Gina!

  136. When using the instant pot, would you put the cheese in as directed or put on after cooking?

  137. I love to make this regularly for my lunches in the Instant Pot. Comes out just as good! 

  138. This was so easy and SO good! I used cauliflower rice instead of brown rice and you could hardly tell the difference. Chicken shredded perfectly as well.

  139. I loved this recipe. It couldn’t be easier. Free style points are even lower if cheese and avocado are omitted.

  140. I also add a sliced bell pepper, a sliced jalapeno and sliced onion to the bottom of this pot…I then put the salsa/corn/beans on top of chicken….just trying to up our veggies! 🙂

  141. I made this tonight using my new Instant Pot (slow cooker mode). It was delish! Husband loved it! I served it with rice for my husband and Weight Watchers Konjac Rice for me (0 points). Will definitely make again!

  142. If I don’t have 6 hours,   Can I cut down the time by putting it in the oven? 

  143. Very easy and very good. Thanks for such a great meal. My husband couldn’t get enough.

  144. Hi Gina. Is the nutritional info posted for one serving or the whole thing? Because when I put it into the calculator it came out to 11 points.

  145. I was positive I saw a recipe from you that was now zero freestyle points but I can’t find it. All of the recipes I see are many more points on the new system. Are you listing freestyle points?

  146. One bite in my husband looked at me and said “this is definitely something you should make again” – Thanks for another great recipe!

  147. I made this yesterday and it turned out great. I put less cheese on top at end because I didn’t have what the recipe called for and it still turned out deelish. I also add about 1/4 cup more salsa since it was leftover and I didn’t want to waste. Very moist ! I will make again. Everyone enjoyed!

  148. Another amazing dish. Made this on one of our coldest days yesterday in the crockpot. The chicken fell apart, it was so tender. Seasonings were perfect. Made it over white rice for my boyfriend and brown rice for me. He wants me to make it once/week which, because it is so easy and delicious, will be a pleasure.

  149. Came out delicious. Thank you!

  150. This is absolutely delicious and EASY. I did it in my Instant Pot (only third time using it) following the suggestions in the comments and it is perfect. 

  151. I love this recipe. Currently making for the 3rd time in less than two weeks. We are eating it with corn tortillas, sour cream, and avocado. I have also taken just the chicken/bean/corn mix sprinkled with a little cheese to work as a quick 0 point lunch.  Highly recommend!!! 

  152. Can I use quinoa?

  153. So easy! It was the perfect dish for a cold day. Even my 8 year old loved it, and he usually complains about corn and beans. Thank you!

  154. I’ve always used my fitness pal to track my calories. Typically all the skinny taste meals are pre loaded, I cannot seen to find this one.. am I missing something or has it just not been added?

  155. I would love to to try this tonight for dinner, but don’t have time to slow cook it, will it be just as good in a pot on the stove for a couple of hours?

  156. I was really excited to give this a try, it looks delish! Sadly it was a flop. No one in the house liked this. 

  157. This was absolutely amazing! I am a registered dietitian and always looking to help clients find easy, healthy recipes and this will be one I share! I look forward to trying more of your recipes. Thank you! 

  158. I made this last night. Easy, flavorful and filling. My somewhat picky son loved it, too. Thank you, Gina, for this fabulous recipe.

  159. Disregard my initial question about using a pressure cooker and the amount of time. I see several people have asked this questions and the answer is between 20 – 22 minutes. Thanks anyway.

  160. Thanks so much for all the delicious recipes. I’ve made this one a few times now, it’s so quick & easy, and I just love it. Everyone I’ve shared this recipe with also raves about it. I just make it on the stove and it works just fine that way too.

  161. Delish! I would add peas and maybe a few chopped carrots for more color and to cut the heat a bit.

  162. I don’t have an Instant Pot or a slow cooker. Can I make this in a regular stove top pot? How long should I cook it?

  163. I made this for tonight’s dinner and it was delicious. I love black beans and corn together. Kudos Gina!  

  164. I made this tonight and everyone loved it!   Two kids and hubby ate every single bite.   I used pinto beans instead of black beans because that’s all I had.  Next time I’m going to make a double batch because there were no leftovers.   

  165. So no cheese no points?

  166. Ant guess in time if setting slow cooker on high?

  167. I made this over over weekend and I’m having super delicious tacos for lunch today! I ended up shredding the chicken in the crockpot because for some reason there was very little liquid in there. Very easy recipe-I’ll definitely be using it again as it is very versatile and can get me through a few meals a week. Thank you!

  168. AMAZING! So flavorful and filling. I served over quinoa, it was a huge hit!

  169. Made this last night to serve over brown rice and the. Tonight I had leftovers over half of a baked sweet potato. So good, maybe one of my favorite recipes so far, it’s so easy!

  170. Hi! I am doing a macro diet and I love that you have the breakdown at the bottom. I know the avocado and brown rice are optional, but are those calculated in your macro breakdown or no? Thanks!

  171. This was just delicious! Followed as directed. One note,my chicken breasts came out a bit dry,so next time I’ll use boneless/skinless thighs. I served w/rice. Thank you a lot Gina! Appreciate all you do. rj

  172. Another delicious recipe Gina! Thank you!!

  173. Can you double up this recipe?

  174. Just made this tonight-delicious! Just curious-most of your slow cooker recipes are for 4 servings-what size slow cooker do you generally use?

  175. Nvm about the salsa. I can’t read lol

  176. Where does the salsa go?

  177. You are awesome! Thank you so much for all your delicious recipes with WW points and for updating to the new Freestyle points tally.

  178. I made this last night and it was a huge success! I used chicken thighs instead of breasts and substituted petite diced tomatoes and half a can of enchilada sauce instead of salsa. I put the slow cooker on high for 2 hours and low for 2 hours. The chicken came out perfectly tender. This was so flavorful that I forgot to add the cheese! Thanks Gina. This is going in the regular rotation.

  179. What size crock pot?

  180. I made these. Yum, indeed. I didn’t have chicken breasts, but boneless, skinless chicken thighs. I put in eight of them, so I increased the salsa a bit using the same cook time. They turned out fab. Also, I served it over quinoa instead of rice.  This is a keeper! Thank you. <3

  181. Hi Gina, 
    I rely on your recipes for weekly meal planning. THANK YOU so much for updating them so quickly to reflect the new Freestyle program. 

  182. Thank you for this recipe! I made this tonight and it was delicious! I served it on brown rice and garnished with avocado as suggested. I left the chicken breasts whole and cooked on low for 5.5 hours after reading another comment about her chicken being dry. I think next time if I use the same slow cooker I’ll cook it for 4.5-5 hours on low, as my chicken breasts were still a little dry. Was yummy enough to make again and tweak my cooking time until I get it perfect. 🙂

  183. Made this tonight. My kid requested it with a pork tenderloin. So we made it with a 1# tenderloin. Definitely on my recipe rotation.

  184. I am doing it on high for 3 hours. Hope it tastes as good!

  185. So the beans and corn go first? That’s how I’ve assembled it. It still has 3 hrs left just want to make sure the chicken will cook. Also I’ve doubled the recipe so my chicken is resting higher up on beans and corn. Fingers crossed 

  186. Hi! Are the carbs you listed here inclusive of the rice?

  187. Can you use the High setting instead of Low setting on the crock pot? If so, how many hours for the High setting would you cook this recipe?

  188. Sorry if this is a dumb question, but is “adobo seasoning” spicy? Asking because our 3 year old can only handle very, very mild spice. If it is, any other substitute besides salt? Thanks!

  189. I cooked it for 6 hours on low, and then it was on warm for 5 minutes to melt the cheese.  I might try leaving the breasts whole instead of cutting in half and reducing the cook time to 4 or 5 hours.

    Thanks for the reply!


  190. Salsa chicken is one of my favorites. Adding this to my list for sure! 

  191. Hi Gina,

    I made  this tonight, and the flavor was delicious;  however, the chicken turned out very dry. This surprised me so I confirmed I followed the directions.  Any ideas why it would dry out?  


    • How long did you cook it? Mine was great, was it on warm for a while?

    • I had this same issue- the chicken was very, very dry. Delicious otherwise though!

    • I also ended up with very dry chicken breast following the timing as provided.  I had to use the extra juices at the bottom to  provide moisture to the chicken. I used chicken thighs the second time and reduced the cooking time to 2 hours on high in the crockpot.  It was better.  
      If I try chicken breast again, I will probably reduce cooking time.

  192. I made this in the instant pot using frozen chicken and frozen for . Set it for 25 on the poultry setting. Fantastic!

  193. Is the rice included in the poonts for ww or is it just for the chicken ? What brand of rice do you use ?

    • She usually used Trader Joe’s frozen brown rice. It’s really good and has the best texture out of any frozen rice. 

  194. Gina, thank you so much for your quick response to the new program. I’ve always loved your site, and we definitely have some family favs! I’ve been off WW for several years, and rejoined yesterday, unknowing of the new program. I am very excited, and appreciate your support!

  195. Did I miss the announcement of the winner of the delallofoods give away?

  196. Thank you, Gina! Love the suggestion for serving atop cauliflower rice! Freestyle and Skinnytaste win ALL the kudos! Can’t wait to share this recipe with my WW class on Saturday…

  197. Hi Gina, are you going to list smart points (old program) as well? I’m not sure if I’m sold on the Freestyle yet !!

  198. I am using frozen chx breasts instead of fresh, how should I modify time for cooking? Thank you!!

  199. how would this recipe change if I used chicken thighs instead?

  200. This recipe sounds amazing.  AND YOU ARE AMAZING GINA.  Love this site and your take on making great tasting, good for you meals!  Thank you!!!

  201. Gina… cooking for a crowd. Wouldn’t fit what I need in a crock pot. Any temperature & timing for the old fashioned oven?

  202. This looks so yummy! Is there a brand of salsa that you prefer to use? 

  203. Recipe looks great but chicken doesn’t work on a plant based diet – any thoughts on a chicken substitute? 

  204. Has this been updated also to Freestyle Smartpoints as your other recipes say? This one still says Smartpoints or Points + , thanks

  205. Being a Latina, I have missed my beans! So excited about the new WW Freestyle changes as well.
    Thank you for all your recipes and Happy Holidays!

  206. Are you using regular or low fat cheese?

    Also, thanks for updating the recipes with the new points.  That’s a big job!!!!!

  207. Will you  still continue to calculate the regular smart points and points plus as well as the new freestyle? I use iTrackBites  and Have not decided if I want to try the new freestyle points.

  208. Oh my Gina!!! This recipe is totally up my alley. I already love to make your sw black bean salad and eat that with chicken. This is just a cooked version! I am so excited to add this to our menu. 🙂

  209. Just out of curiosity how does this come to 3 points if chicken, beans and corn are 0 points? Does it include the rice and avocado?

  210. What brand Of salsa do you use?

  211. I’m excited about the new Freestyle Weight Watchers program as well! Will you be updating your existing recipes to reflect the change in the point system?

  212. Could this be made in the instant pot?

  213. I love your recipes! Would you be able to do this in a pressure cooker and if I did how long would you recommend? 

  214. Can I do this in the instant pot ?? Love your instant pot recipes they are awesome after working a long shift

  215. Do the SmartPoints listed for this recipe reflect the Freestyle updated? I think they must but I want to be sure. (This is one of my favourite recipe sites so with the changes I’ve been thinking about how much work it would be to go back and change all the points totals for everything!)

  216. Could you make this in the instant pot..and not using the slow cooker feature on the instant pot? 

  217. Hi, Gina- Are the Smart Points listed for this recipe the “freestyle” smart points, or the old smart points (where the new free items were counted)?  

  218. Is there a way to make this in the Insta Pot?

  219. Are these future recipes the new WW 2018 program Points? Thx! 

    • yes they are

      • Wanted to confirm this as I wasn’t sure I was understanding the original question from Holly in terms of future recipes? Will you be updating all recipes to reflect the Freestyle program, or just your new ones? I’m sure it’s a huge undertaking to do this so thank you in advance!

      • I am updating all. I already did recipes from the present back to 2014.

      • Can I ask how you got three points?  When I build it on their app with the cheese it comes out 4 or 5 depending on cheese.  Thanks

      • Sorry its reduced fat, I just adjusted the ingredients.

    • Gina…. YOU ROCK !!!
      THank you so much for being so quick about updating WW Points for the new Flex
      You just made my morning 🙂 and my dinner tonight easy