Crock Pot Black Beans and Chicken

Great Southwest taste with this crock pot chicken and black beans that you can use for burritos, nachos, or many other ways.
Prep Time5 mins
Cook Time6 hrs
Total Time6 hrs 5 mins
Course: Main Course
Cuisine: Mexican
Servings: 8
Calories: 192kcal
Author: Dan Mikesell AKA DrDan


  • 2 Skinless boneless chicken breast about 1 1/2 lbs
  • 15 oz black beans drained
  • 1 cup corn frozen
  • 1 cup salsa thick and medium spicy preferred
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1/2 cup sour cream optional


  • Trim chicken of any trimmable¬†fat.
  • Drain and rinse a 15 oz can of black beans.
  • To a smaller crock pot, add the black beans, 1 cup frozen corn, 1 cup salsa, 1 tablespoon chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon pepper and 1 teaspoon salt. Mix well
  • Place the chicken into the mixture and spoon some on top. Cook on low for 5-6 hours.
  • About 1 hour before the end of cooking, remove the chicken breasts and shred. Place back in the¬†pot and finish cooking.
  • About 5 minutes before done, optionally add 1/2 cup sour cream.
  • Serve as you wish.


This should fit in a 3 qt crock pot easily.
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Calories: 192kcal | Carbohydrates: 16g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 59mg | Sodium: 634mg | Potassium: 229mg | Fiber: 4g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 4.1mg | Calcium: 40mg | Iron: 2mg