With school underway, we can all use an easy go-to meal that satisfies the whole family. This chicken dish requires very little prep and uses mostly pantry and freezer ingredients, so there’s rarely a need to run out to the store to prepare this weeknight wonderful meal.


1 lb. boneless, skinless chicken breasts or thighs

1  15-oz. jar salsa

1  15.5-oz. can of black beans, drained (or 2 cups cooked black beans)

2½ cups frozen bell peppers

2 cups frozen corn

Rice and/or tortillas (optional)

Shredded cheese (optional)

1 avocado, sliced (optional)



  1. Place chicken and salsa in a slow cooker and cook on high for 3-4 hours.
  2. When the thickest part of the chicken registers 165° F on a meat thermometer, use either two forks or an electric mixer to shred the chicken, along with the salsa.
  3. After the chicken is shredded to your desired consistency, add black beans, peppers and corn to the slow cooker. Cook until peppers and corn warm, about 20 minutes or less.
  4. Serve chicken mixture over rice and top with shredded cheese and avocado slices, or wrap the chicken mixture, rice, cheese and avocado together in a tortilla.
Previous articleRebecca’s Recommendations: Upon the Highest Bough
Next articleRebecca’s Recommendations: Oh Starry Night