Enjoy a hearty and effortless meal with Crock Pot Southwestern Chicken, featuring tender chicken breasts simmered in salsa, corn, and black beans, topped with melted cheddar, served over fluffy white rice.
4-9 hours, 8 Servings
| 2 cans | Whole kernel corn |
| 1 (15 oz) can | Black beans |
| 1 jar | Chunky salsa |
| 6 | Boneless, skinless chicken breasts |
| 3-4 cups | Cooked white rice, for serving |
| 1 cup | Shredded cheddar cheese |
| 1. Combine 2 cans of whole kernel corn and 1 (15 oz) can of black beans in the crock-pot. |
| 2. Add half of the chunky salsa (amount to your preference) to the crock-pot and mix well. |
| 3. Lay the 6 boneless, skinless chicken breasts on top of the combined ingredients in the crock-pot. |
| 4. Spread the remaining salsa over the chicken breasts. |
| 5. Cook the mixture on high for approximately 3-4 hours, or on low for 8 hours. |
| 6. Sprinkle 1 cup of shredded cheddar cheese over the mixture and cover until the cheese melts (about 5 minutes). |
| 7. Serve the chicken and sauce over cooked white rice. |
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