Let’s prepare this incredibly simple Slow-Cooker Salsa Chicken:

1. Place Chicken in Slow Cooker:

• Lightly grease the insert of your 4- or 5-quart slow cooker if desired (helps with cleanup, though the salsa provides moisture).
• Arrange the boneless, skinless chicken breast halves in the bottom of the slow cooker.

2. Add Remaining Ingredients (Except Optional Toppings):

• Pour the entire jar of salsa evenly over the chicken breasts.
• Add the thawed frozen corn, the rinsed and drained pinto beans, the rinsed and drained no-salt-added black beans, and the can of undrained diced tomatoes and green chiles on top of the salsa and chicken.
• Sprinkle the sugar, salt, and pepper evenly over all the ingredients in the slow cooker.
• Do not stir at this stage; allow the ingredients to sit layered.

3. Cook:

• Cover the slow cooker securely with its lid.
• Cook on the LOW heat setting for 3-4 hours. The chicken is done when it is cooked through, tender, and an instant-read thermometer inserted into the thickest part of a chicken breast reads at least 165°F (74°C).

4. Prepare for Serving:

• Once the chicken is cooked, you can either serve the chicken breasts whole, or carefully remove them from the slow cooker, shred them with two forks, and then return the shredded chicken to the salsa mixture in the slow cooker. Stir gently to combine if shredding.
• Prepare any optional toppings you plan to use (cook rice, dice avocado/tomato, slice green onions, cut lime wedges).

5. Serve:

• Serve the hot Slow-Cooker Salsa Chicken (whole or shredded) with its accompanying salsa, bean, and corn mixture.
• It’s delicious served over hot cooked rice, in tortillas for tacos or burritos, or as a topping for salads.
• Offer optional toppings like cubed avocado, chopped fresh tomato, sliced green onions, and lime wedges on the side.

An incredibly easy, flavorful meal ready with minimal effort!