Crockpot Chicken Salsa Bake

Hi everyone… today’s post is from Sarah, who is ending a very nice an warm vacation in Florida! I (Leah) must apologize for the lack of consistency this week here on the blog. After getting off my plane on Tuesday morning, I immediately ran to the hospital. My dad was in for some diabetic/kidney issues and from there I ran to work, and then back to the hospital after. Between meeting deadlines for school, fitting in my 1/2 marathon training and work, I haven’t been able to get here to get things out for you guys to read. Again, I apologize for this and things will be resuming as of today. Thank you for your patience 🙂 Now on to the goods… Take it away Sarah!

I always have a hard time thinking of healthy meals to cook when I have company. Here is a delicious and healthy/filling recipe for a high protein meal.

Serve with this recipe if you enjoy rice!

Crockpot Chicken Salsa Bake


  • Boneless Skinless Chicken 12oz (about 3 chicken breasts)
  • 1 can Bush’s Best – Reduced Sodium Black Beans
  • 1 cup frozen corn
  • 1 cup frozen green peas
  • 1 can Newman’s Own – All Natural Chunky Salsa Medium
  • 14.5oz can Hunt’s – Tomatoes, Petite, Diced
  • 1 cup yellow onion
  • 1 peeled, diced sweet potato


  1. Place diced tomatoes on bottom of crockpot.
  2. Toss in all other ingredients except for the salsa and chicken.
  3. Next, place the chicken breasts over the top of the ingredients and spread the salsa over the chicken.
  4. Cook on HIGH for 4 hours or cook on LOW for 6-7 hours.


Serves 6 – cal 238,    39 carbs,    3 fat,    19 protein,    522 sodium,    11 sugar


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