Dinner’s Ready: Amy Tatum’s Crockpot Salsa Chicken 

Dinner's Ready AOP June

As a full-time working woman with two active kids, Amy Tatum tries to keep her dinner options simple. It may be June but she still reaches for the good old crockpot to act as her sous chef while at work. This month’s Dinner’s Ready recipe will be ready by the time you return home from work or a fun day out with the family.

“As a solo parent with kids active in dance and soccer, you can imagine how busy each week is. Going from the dance studio to soccer fields year-round makes for interesting weeknights,” said Amy. “So, when I found this easy recipe, and I could cook on Sunday or even right after work on Monday for the week, I decided to give it a try. Crockpot Salsa Chicken has become one of our go-to recipes because it is good, easy to make, and versatile in its presentation.”

Amy’s husband, Dewight, passed unexpectedly when her children were young. She shared that he was the love of her life and that he would be so proud of who their children are becoming. Tristan (17) and Mia (13) are helpful, driven, and very active in extracurricular activities – not just soccer and dance but also programs that give back to their communities.
“I think it is so important to soak in each moment – from the little to the big things,” Amy said. “The loss of my husband and my oldest launching to adulthood in a year has taught me to truly take it all in and enjoy each blessing.”

Amy is a Marriage and Family Therapist who has worked with children and their families for two decades. She recently stepped into the Mental Health Services Coordinator position for Opelika City Schools and loves it. When she isn’t working, you can find her reading or at the beach.

“Tristan, Mia, and I love to travel together. We have such a good time exploring new destinations or just visiting our favorite vacation spots,” said Amy. “Something that has become somewhat of a tradition while on vacation is finding new donut shops! We all love donuts, and it has become a fun way to explore and enjoy local donut shops at each new stop! We even plan stops around our favorite donut shops on our way to and from Kanakuk Kamps each summer, where the kids spend summer camp!”

“This recipe is great because you can serve over rice as a rice bowl, in tortillas as a taco, over tortilla chips with lettuce, cheese, and other toppings, as a salad, or by itself with a few tortilla chips and more,” Amy explained. “I love eating it as a rice bowl. I often add shredded cheese, guacamole, and sour cream to my bowl; it is perfect for lunch the next day! My daughter loves eating it with tortilla chips or as a soft taco!”

Crockpot Salsa Chicken 


aop dinner food

•   2-4 Boneless Chicken Breasts (depending on size)
•   1-14oz can Black Beans (drained and rinsed)
•   1-14oz can of white corn
•   1-14oz can of diced tomatoes
•   1 oz package of Taco Seasoning
•   ½ pack of dried Ranch Seasoning
•   ½ to a whole jar of salsa
•   Salt and Pepper to taste
•   Garlic Powder to taste
•   Optional Garnishes: Tortillas (hard and/or soft), Tortilla Chips, Rice, Sour Cream, Shredded Cheese, avocados, lettuce, fresh lime juice, etc.
•   Bonus: Homemade Guacamole: use 2-3 ripe avocados peeled, scooped, and mashed. Add salt and lemon or lime juice to taste. Mix and serve!  


  1. Place the chicken breasts (they can be frozen), the canned vegetables, taco and ranch seasonings and salsa in the crock pot. Cook on low for 6-7 hours or high for 4-6 hours (I usually cook on high for 4 hours).
  2. I also add Himalayan Pink Salt, cracked pepper, and onion powder to taste the ingredients in the crockpot.
  3. When the chicken can shred easily, remove the chicken from a cutting board and shred it. Mix the chicken back into the crock pot and allow to cook for another twenty minutes. Once the chicken has finished cooking, you may serve it.
  4. Garnish as you like but don’t forget a squeeze of fresh lime juice.
Author: Staff

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Dinner’s Ready: Amy Tatum’s Crockpot Salsa Chicken 

by Staff time to read: 3 min