Reviews & Comments

This is a great recipe - I added instant brown rice last 15 minutes with some chicken broth Wow what a great meal so tasty and chicken was so tender. More like shredded chicken though not as pictured when all done. That's ok though because taste was great. Next time I might add 1 cup of salsa vs. 1/2 cup. Also I cooked it 2 hours on high then reduced to low for 3 more hours and it was not dry at all (extra broth probaby helped). Will do again and again!

I have made this same recipebefore it appeared here. You can also do it in foil for an hour with the black beans and salsa. When you are getting ready to serve it, sprinkle it with shredded cheddar and dice some fresh tomatoes and avocado and serve on the side. Then put a spoon full of sour cream on top. Yuuuuummmmmy.

This recipe is extremely easy and very tasty. I also added the taco seasoning to chicken when cooking in frying pan and used Hot Pace Picante Salsa to give a little more fire to it. I used frozen Spanish frozen corn which is mixed with black bean, green peppers, and onions. I served over Rice Roni Spanish rice. I made it at night before going to sleep and it to take to work for lunch.

For those of you think that chicken thighs are higher in fat, think again! If you use the boneless and skinless kind and trim any other visible fat from them, they are really about the same fat-wise, ounce for ounce. Dark meat always gives better flavor for saucy dishes that have stronger sauces. If you don't like the texture, by all means, use breasts. Otherwise, don't blame your choice on the fat content, since there's not enough difference to quibble over it! I like to use the black bean salsa, and it is good with yellow rice.

I love this recipe. I have also made it with chicken breasts on high for three hours. The last 10 minutes I sprinkle with one cup of shredded Mexican cheese.