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Prepared salsa and convenient canned corn and beans add fun color, texture and flavor to Karen Water's tender chicken dish. "I usually serve it with salad and white rice," suggests the Laurel, Maryland cook. "Our children love it."
Nutritional Facts 1 serving (1 each) equals 220 calories, 6 g fat (4 g saturated fat), 30 mg cholesterol, 805 mg sodium, 21 g carbohydrate, 6 g fiber, 12 g protein.
Originally published as Southwestern Chicken in Quick Cooking September/October 1998, p17
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Mar. 21, 2011 by kaonke
This recipe was so easy to make and tasted great. We had leftovers that I am going to use for chicken fajitas.
Reviewed on Dec. 04, 2010 by abzellie
My kids LOVE this dish! I make it often to deliver meals to families, and all have asked for the recipe. I have adapted it to cook in the oven. It doesn't produce as much liquid, and it is still incredibly simple to make. We like it served with yellow rice, and sometimes in tortillas!
Reviewed on Feb. 24, 2010 by HorribleSanity
Really good. I served mine over brown rice and topped with sour cream and fritos (we ran out of Doritos). Leftovers will become tacos. Easy, tasty, and cheap. It's a keeper in my house. If you want some extra flavoring in this recipe, stir in some cream cheese the last half hour of cooking.
Reviewed on Jan. 27, 2010 by linsvin
I would defininitly make this again...the ease of preparation is the best part. Used an oval crock pot hoping to get the cheese to cover all the chicken, not. Will use the leftover chicken next day for chicken quesadillas since most of the chicken was not covered in cheese. Maybe too big of breasts. Either way got to have CHEESE!!!
Reviewed on Nov. 07, 2009 by DSachse
This couldn't be better for a fall football weekend! The simple ingredientsand the hearty flavor will make it a favorite. I found the recipe 2weeks ago and am already making it for the second time.
Reviewed on Oct. 23, 2009 by adrianmeff
I've had this recipe before but used equal parts corn (frozen because that's what I had) and beans and added 8 ounces of cream cheese (at room temperature and cut into chunks) in after the chicken was cooked and cooked it all until the cream cheese melted. I cut the chicken into smaller chunks and spooned the mixture over rice. It was really tasty.
Reviewed on Oct. 22, 2009 by mrseaster
Saw this recipe in a cookbook I picked up from the store checkout counter. This is super easy and tasted delicious. I used a bag of frozen chicken breasts and it was wonderful. Will make again.
Reviewed on Oct. 22, 2009 by sassiesteph19
I make this quite often. I like to add sliced onions and green peppers and serve over rice.
Reviewed on Oct. 22, 2009 by JansFood
Very tasty. I used mild salsa, but next time will add some with more "heat." Since my crock pot is smaller than the 5-quart called for, I used 1 can each of the corn and black beans and 4 breasts. It did produce a lot of liquid. The recipe is definitely a keeper!
Reviewed on Jul. 23, 2009 by cheerndanzmom
Very easy to do and was really good. It's a keeper. Thanks
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