Chicken | September 16, 2013

Southwest Slow Cooker Chicken

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.

5 from 1 vote
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Southwest Slow Cooker Chicken

Servings 6 -8
Author A Bountiful Kitchen

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

  1. Coat the inside of a slow cooker with cooking spray.
  2. Place the chicken in the cooker, salt and pepper generously.
  3. Pour the salsa over the chicken.
  4. Pour the drained black beans and corn on top of the chicken and salsa.
  5. Cover with lid and cook on low for about 3 1/2 hours.
  6. 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.
  7. Remove lid and gently break up the chicken. Spoon the mixture over tortilla chips, shredded lettuce or taco shells.

Recipe 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!

8 thoughts on “Southwest Slow Cooker Chicken

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  1. 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!

    1. 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

  2. 5 stars
    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!