Go Back
cooknblog24@gmail.com

Salsa Chicken and Beans Crockpot Recipe

A hearty vegan crockpot meal featuring plant-based chicken simmered with salsa and beans for effortless, protein-rich comfort.

Print Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • Plant-based chicken chunks: 350 g
  • Cooked black beans drained: 1½ cups (240 g)
  • Cooked kidney beans drained: 1 cup (160 g)
  • Salsa vegan: 1½ cups (360 ml)
  • Olive oil: 1 tablespoon
  • Ground cumin: 1 teaspoon
  • Smoked paprika: 1 teaspoon
  • Garlic powder: 1 teaspoon
  • Onion powder: 1 teaspoon
  • Salt: ¾ teaspoon
  • Black pepper: ½ teaspoon
  • Lime juice: 1 tablespoon
  • Fresh coriander chopped: 2 tablespoons

Method
 

  1. Add plant-based chicken to the crockpot evenly.
  2. Add black beans and kidney beans over the chicken.
  3. Pour salsa evenly across contents.
  4. Sprinkle cumin, paprika, garlic powder, onion powder, salt, and pepper.
  5. Drizzle olive oil and mix gently.
  6. Cover and cook on low for 3 hours.
  7. Stir in lime juice before serving.
  8. Garnish with fresh coriander and serve warm

Notes

Nutritional Values (Per Serving)

  • Calories: 350 kcal
  • Total Fat: 7 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 38 g
  • Fiber: 8 g
  • Protein: 28 g

Vitamins & Minerals (Per Serving, % DV)

  • Vitamin B12: 40%
  • Iron: 24%
  • Folate: 35%
  • Potassium: 26%
  • Magnesium: 18%

Additional Notes / Tips

  • Serve with rice, tortillas, or straight from the bowl.
  • Add jalapeños if emotional spice tolerance is high.
  • Leftovers taste better, like good boundaries and sleep.