Slow Cooker Southwestern Chicken Recipe
- 2 cans (15-1/4 ounces each) whole kernel corn, drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 jar (16 ounces) chunky salsa
- 6 boneless skinless chicken breast halves (4 ounces each)
- 1 cup shredded cheddar cheese
- 1. In a 5-qt. slow cooker, combine the corn, black beans and 1/2 cup salsa. Top with chicken and remaining salsa.
- 2. Cover and cook on low for 6-8 hours or until chicken is tender. Sprinkle with cheese. Cover and cook 5 minutes longer or until cheese is melted. Yield: 6 servings.
1 serving: 348 calories, 10g fat (4g saturated fat), 82mg cholesterol, 1027mg sodium, 28g carbohydrate (11g sugars, 6g fiber), 33g protein.
Reviews for Slow Cooker Southwestern Chicken
"This was a GREAT recipe and the best part is that it is SO easy!!! Family loved it! I used 1 can corn & 1 can Mexicorn and added some garlic powder, taco seasoning & chili powder. And I too made Spanish rice to go with it. But I topped this on the Spanish Rice (I used Rice-A-Roni's Spanish rice). I think I will add this to my quick fix recipes...! :)"
"Have made this dish several times, so easy and full of flavor."
"So good and easy!"
"I have made this recipe several times, and it's a favorite in our house. I add some spices to the top of chicken before topping with salsa. I add garlic salt, rosemary, cayenne and chili powder. ( I didn't always do it, and it was great before too, but just a little extra kick). Anyways, I love it!!!"
"My family and I LOVE this recipe. The other night, I didn't have time to thaw the chicken in time to get it into the crock pot for 6 hours. I put the ingredients into my electric skillet, and it worked wonderfully: very tender and flavorful either way I've prepared it!"
"I love this recipe! Use a good salsa. I use a little bit more salsa on top of chicken. I put frozen corn with beans. It comes out wonderful!"
"Super easy, really tasty. Definitely a keeper. It took only 3 hours to cook. Great with a little sour cream and some crunched up tortilla chips on top. Delicious!"
"It had no taste I mean I will never make it again"
"A regular on the menu at my house. Stir in a bit of chili powder for some added flavor."
"LOVE this recipe. Simple and tasty. Make sure you use a good salsa!"
"The top line says 3 hours cooking time and the recipe inside ask to cook it for 7-8 hours?! How long shoudl I cook meat in teh slow cooker???"
"I'm an expat living in Honduras. If I can find Cheddar cheese somewhere, I plan to make this for the 4th July...it sounds wonderful! And easy!"
"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!"
"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."
"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!!!"
"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."
"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."
"I make this quite often. I like to add sliced onions and green peppers and serve over rice."
"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!"
"Very easy to do and was really good. It's a keeper. Thanks"
"This recipe was really easy to prep and tasted good!"
"What an awesome recipe! I had all of the ingredients on hand and it was probably one of the easiest recipes I've ever prepared. I used a little extra salsa, as the jar I had was 26 oz., and my cooking time was a little less - about 4.5 - 5 hours on low. Everyone loved it and I shredded the chicken and added the rice to the chicken / salsa and am going to have the mixture in tortillas tomorrow. Wonderful recipe."