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Slow Cooker Salsa Chicken {Taco Slop}

Rachel Cooks®
  • 425 minutes
  • Serves 6 to 8

INGREDIENTS

3

boneless skinless chicken breasts

1

 pound of boneless skinless thighs

1 can

cream of chicken soup

1 cup

salsa

1

red bell pepper, diced

1

small onion, diced

1 15 ounce can

of black beans, drained and rinsed

1 15.25 ounce can

of corn, drained

4 cups

loosely packed spinach, roughly chopped

cheddar cheese, scallions, or cilantro for topping

rice, tortillas, or chips for serving