Pollo in Valhalla
Pollo in Valhalla is an easy crockpot meal that takes some spicy elements and combines them with chicken to create a hearty dinner. It can also easily be modified for those who prefer a milder meal.

I’ve read that one of the reasons podcast advertising tends to work well is because listeners grow to really trust hosts of those shows over time.

I have several shows I listen to regularly, and I refer to the hosts as “my friends I’ve never met.”

Having someone’s voice in your ear on a regular basis makes you feel like you know them.

Such is the case for one of Joey’s longtime listens, a show that started on the radio and has since transitioned to a podcast.

Over the years, even I have begun to recognize the cast of characters as they discuss everything from sports to the newest flavors of Oreos.

So it wasn’t much of a surprise when Joey recently sent me a recipe from the host of said podcast, and I will say, the guy apparently has good taste—at least when it comes to posting crockpot recipes.

This came from Chad Dukes. You can find him on Instagram @dukesthedj. I specified amounts on the seasonings and added black beans to my version.

Pollo in Valhalla
Print Recipe

Pollo in Valhalla

Pollo in Valhalla is an easy crockpot meal that takes some spicy elements and combines them with chicken to create a hearty dinner. It can also easily be modified for those who prefer a milder meal.
Course: Main Course
Keyword: black beans, chicken, chicken breasts, chili powder, crockpot, cumin, diced green chiles, easy meal, garlic powder, onion powder, pickled jalapenos, salsa, slow cooker

Ingredients

  • 4 large chicken breasts
  • 2 heaping teaspoons cumin
  • 2 heaping teaspoons garlic powder
  • 2 heaping teaspoons onion powder
  • 2 heaping teaspoons chili powder
  • 16 ounce jar spicy salsa
  • 15.25 ounce can black beans drained and rinsed
  • 2 cans diced chile peppers
  • 1 cup pickled jalapenos drained
  • prepared Mexican rice for serving

Instructions

  • Add the chicken to the bottom of the crock pot and sprinkle the seasoning over top.
  • Pour in the entire jar of salsa, along with the black beans, diced chiles (you don’t need to drain them) and the jalapenos.
  • Cook on low for six hours.
  • Shred the chicken and mix into the sauce, and serve over Mexican rice.

This was really good, and if you’re not much for spicy foods, I’d recommend you try it anyway. Just leave out the jalapenos and choose a milder salsa. It was really easy for a quick dinner.

We’ve actually made it twice already. One of the times, Joey threw in some bone-in chicken thighs instead, and he deboned them when everything was ready. It made for a tasty meal.

So, I guess there’s something to trusting those podcast hosts out there, although I’m not sure Joey would be enthusiastic to try out food recommended on one of my regular true crime listens.

He’s convinced I listen to them for research purposes—and not the kind that includes finding recipes.

This piece first appeared in print Nov. 20, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.