This Easy Vegan Crockpot Salsa Chicken recipe is hearty, comforting, and made with just 5 main ingredients! You can add vegan shredded cheese and cilantro if you’re feeling fancy!
The temperature is dropping outside and there’s nothing that says cool weather quite like pulling out that good ol’ crock pot!
Ingredients You’ll Need to Make Vegan Crockpot Salsa Chicken
- black beans
- fire roasted corn
- frozen vegan chicken
- mild salsa
- taco seasoning
- shredded vegan cheese (optional)
- fresh chopped cilantro (optional)
How to Make Vegan Crockpot Salsa Chicken
Making this recipe is super simple. The first thing you’ll want to do is gather all of your ingredients. Next, crack open the canned items and drain them until all of the liquid has been removed. Set them aside.
Grab your crockpot and add the black beans, fire roasted corn, frozen vegan chicken, salsa, taco seasoning and salt. Cover the crockpot with the lid and lock each side. Set it on high for two hours and allow it to cook.
After about one hour, I typically like to give it a good stir just to help distribute all the flavor.
Once two hours have passed, remove the lid and top with optional shredded vegan cheddar cheese. Cover with the lid again and give it about 20 minutes to allow the vegan cheese to melt.
Once the vegan cheese is melted, get ready to enjoy!
How to Serve Vegan Crockpot Salsa Chicken
Need ideas on how to serve this dish? I gotchu covered! I love to enjoy this Vegan Crockpot Salsa Chicken over Spanish rice or even white rice.
You could wrap it up in a tortilla to serve as a filling for a burrito or tacos, or even serve it over a bed of lettuce for a different take on a salad. It would also be great as a nacho topping! So many options!
How to Store Vegan Crockpot Salsa Chicken
Once this dish has cooled, transfer your leftovers to an airtight container and secure it with a lid. Store it in the refrigerator for up to 5 days.
Can I Freeze This Dish?
I haven’t tried freezing this Vegan Crockpot Salsa Chicken because it disappeared so fast, but I think it would do well in the freezer.
Just seal it up in an air tight container with a lid and tuck it away until you’d like to consume it. The day before you intend to serve it, transfer it from the freezer to the refrigerator.
When you’re ready to eat it, you can reheat it over the stove or in the microwave.
I know you’ll love this Easy Vegan Crockpot Salsa Chicken! It comes together relatively quickly and is super versatile! Give this recipe a try and let me know how it goes in the comments below!
Easy Vegan Crockpot Salsa Chicken
Equipment
- 1 Crockpot
Ingredients
- 1 can black beans drained
- 1 can fire roasted corn drained
- 14 oz. frozen vegan chicken
- 1 cup mild salsa
- 2 tsp taco seasoning
- salt to taste
- shredded vegan cheese to taste (optional)
- fresh chopped cilantro for garnish (optional)
Instructions
- Add the black beans, fire roasted corn, vegan chicken, salsa, taco seasoning, and salt to your slow cooker.1 can black beans, 1 can fire roasted corn, 14 oz. frozen vegan chicken, 1 cup mild salsa, 2 tsp taco seasoning, salt to taste
- Cover with lid and cook on high for 2 hours.
- After 2 hours, add optional shredded vegan cheese of choice, cover with the lid again and allow it time to melt (about 20 minutes).shredded vegan cheese
- Serve as desired and garnish with fresh cilantro. Enjoy!fresh chopped cilantro
