Southwest Slow Cooker Chicken
Have you heard? We’re on a roll at A Bountiful Kitchen. Super simple. Quick and easy. Last week I postedSlow Cooker Honey Sesame Chicken, andBaked Taco Rollups. This week, Southwest Slow Cooker Chicken.

It doesn’t get easier than this. This is a dump-and-cook-in-the-crockpot recipe. You can serve it over rice, on tortilla chips, on a bed of lettuce, or in a taco (soft or hard shell). We usually eat it rolled up in a soft flour tortilla, with some lettuce and tomato. This is, by far, my favorite slow cooker recipe.

I’m betting it will be yours too.

Southwest Slow Cooker Chicken

5 from 3 votes
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Author: Si Foster
Servings: 6 -8

Ingredients 

  • 4 frozen chicken breast halves
  • 2-3 cups salsa, red or green I prefer green
  • 1- 15 oz can black beans, drained
  • 1 small bag of frozen corn or 1-15 oz can corn, drained
  • salt and pepper
  • 2 cups grated cheese, cheddar, monterey jack, pepper jack if you like it spicy
  • 4 oz cream cheese, regular or low fat

Instructions

  • Coat the inside of a slow cooker with cooking spray.
  • Place the chicken in the cooker, salt and pepper generously.
  • Pour the salsa over the chicken.
  • Pour the drained black beans and corn on top of the chicken and salsa.
  • Cover with lid and cook on low for about 3 1/2 hours.
  • When the chicken is done, Spread the grated cheese over the top of the mixture in the slow cooker, and then top with 4 oz of cream cheese. Cover and let cook for another 1/2 hour.
  • Remove lid and gently break up the chicken. Spoon the mixture over tortilla chips, shredded lettuce or taco shells.

Notes

-The cooking time may vary, depending on the size of your slow cooker and how hot it cooks.-Don’t worry about thawing the chicken, it will cook up just fine!

Did you make this recipe?

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