
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

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?
Be sure to leave a comment and rate this recipe! I’d love to see a photo, tag @abountifulkitchen on Instagram!
Nicki
Delicious! Family loved it! And thanks for the Instant Pot What now tips…I’m no longer afraid! 🙂
Julie G.
Delicious, thank you!
Si Foster
Thanks Julie and I’m glad you enjoyed the recipe! It’s one of our favorite’s too.
xo,
Si
Mary Leishman
Si I absolutely LOVE this recipe! I’ve made my mom make it for me once a week all summer and now I’m making it on my first day of school! Love it!
Steffanie Clark
Would this recipe work with frozen chicken tenders? How many should I use to equal 4 breasts? Should I decrease the cooking time? Thanks, love all your recipes!
abountifulkitchen
Hi Stephanie, Tenders will work as well as breasts. I'm guessing about 4-5 tenders per breast, depending on the size. And yes, I would decrease the cook time a little. Thanks, and have a great day!
Si
Misty
Bless you! Saved me today. Anything that calls for frozen chicken breasts is completely awesome in my book. 🙂
mdog
I also made this for tonight's dinner. I didn't have the full amount of the green salsa, so I used a can of green enchilada sauce to make up the difference. I was surprised at the end result. Super yummy! Even the picky eaters ate it up. Thanks for a good recipe. I will def make this again!
Melissa
Made this for my family last night and they all ate it up.
Thanks for posting.
Keep it up.