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Southwest Chicken Recipe

Southwest Chicken Recipe

Chicken is cooked until tender and combined with corn, beans, cheese, and salsa for a delicious meal with Southwestern flair. The garnishes really complete the meal.—Maddymoo, Taste of Home Online Community
TOTAL TIME: Prep: 15 min. Cook: 4 hours YIELD:6 servings


  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 jar (16 ounces) mild salsa
  • 4 boneless skinless chicken breast halves (5 ounces each)
  • Sweet red and yellow pepper strips, sour cream, shredded cheddar cheese and sliced green onions, optional


  • 1. In a 3-qt. slow cooker, layer three-fourths each of the corn and beans and half of the salsa. Arrange chicken over salsa; top with remaining corn, beans and salsa. Cover and cook on low for 4-5 hours or until chicken is tender.
  • 2. Shred chicken with two forks and return to the slow cooker; heat through. Top with the peppers, sour cream, cheese and onions if desired. Yield: 6 servings.

Nutritional Facts

1 cup (calculated without optional ingredients) equals 234 calories, 3 g fat (1 g saturated fat), 52 mg cholesterol, 678 mg sodium, 23 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

Reviews for Southwest Chicken

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Reviewed Oct. 10, 2015

"Loved this and so simple. I put my chicken in frozen. This was perfect for today since we had baseball all day. I put it on at 11, came home at 2:45, and shredded the chicken, then left for game two. By the time we got home at 6:30, it was done. I made mine on a low carb tortilla, the hubby as a rice bowl. We are using the leftovers for nachos and salads the rest of the week!"

Reviewed Sep. 30, 2015

"This was delicious and very easy to make!"

Reviewed Jun. 13, 2015

"Delicious and simple to make...made the recipe as instructed. Next time i will probably use pepper jack cheese and cilantro..and top it off with Avocado! Yum Yum.."

Reviewed Mar. 26, 2015

"Very simple recipe with good flavor. Nice economical weeknight dinner. I had all the ingredients on hand except black beans. I used kidney beans instead, which worked fine."

Reviewed Feb. 3, 2015

"I followed the recipe closely, but added no garnishes. It was delicious, so easy. I served it over brown rice, but it would be delicious as a burrito filling also. This one's a keeper, and I look forward to making it again and again."

Reviewed Feb. 24, 2014

"I cut this in half and made it in the 1.5 qt slow cooker. The chicken was very moist and flavorful not to mention the meat fell right apart. I cook it for 12 hours. I had to use cream of corn and black eyed peas since I didn't have any black beans but my husband really enjoyed it. He even liked it without the cheese"

Reviewed Dec. 2, 2013

"Good recipe. I used my homemade salsa, added a little garlic, cilantro, and a touch of salt. Pretty good and easy to make."

Reviewed May. 15, 2012

"Love this recipe. We took this camping and it was a perfect meal. You can dress it up or just eat plain. I am passing out the reicpe to all my friends."

Reviewed Sep. 17, 2011

"This is just about the easiest recipe ever. It is really good but nothing fancy. We wrapped it in warm tortillas."

Reviewed Mar. 19, 2011

"This came out really good. I used medium salsa and pinto beans instead of black beans because my husband doesn't like them. I made enchiladas out of this and they were really tasty. Will definitely make these again!"

Reviewed Mar. 7, 2011

"This is a great recipe! I love it! Sometimes it has a little more broth to it than I would makes it more soupy. So, I cut down the broth a little!"

Reviewed Jan. 14, 2011

"Love this recipe. Would use at least a medium salsa; mild doesn't give it enough kick."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.