When I first started blogging, this was one of my first widely popular recipes. It came to be by throwing together some items I had around the house to form a tasty dinner. And tasty it was! I’ve changed it up a bit over the years and I’m bringing it to you today from the newest Fix-It and Forget-It Cookbook, Fix-It and Forget-It Slow Cooker Dump Dinners and Desserts. This is a great go-to recipe. Most of you have most of these items in your pantry already, but if not, you will soon keep all these ingredients on hand! This will be a recipe you come back to time and time again!
Besides how amazingly tasty this dish is, it’s extremely versatile! You can serve it over rice or quinoa, on top of nachos, in tacos, in a burrito, on a salad, etc. Please let me know how else you choose to serve this in the comments below. I would LOVE to hear!
You purchase a copy of Fix-It and Forget-It Slow Cooker Dump Dinners and Desserts just about anywhere books are sold. You can also purchase it online or on amazon (which I usually find to be the least expensive) by clicking here.
Salsa Ranch Chicken with Black Beans
Hope Comerford, Clinton Township, MI
Makes 8 servings
Prep. Time: 10 minutes
Cooking Time: 5–6 hours
Ideal slow-cooker size: 3-qt.
2 large boneless, skinless chicken breasts
1 oz. packet low-sodium taco seasoning
1 oz. packet dry ranch dressing mix
1 cup salsa 10½-oz. can condensed cream of chicken soup
15-oz. can black beans, drained, rinsed
sour cream, optional
shredded cheese, optional
1. Place chicken in crock.
2. In a bowl, mix together the taco seasoning, ranch dressing mix, salsa, cream of chicken soup, and black beans. Pour over the chicken.
3. Cover and cook on Low for 5–6 hours.
4. Serve with sour cream and cheese, if desired.