Crock Pot Southwestern Chicken
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
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
Ingredients
| 2 cans | Whole kernel corn |
| 1 (15 oz) can | Black beans |
| 1 jar | Chunky salsa |
| 6 | Boneless - skinless chicken breasts |
| 1 cup | Shredded cheddar cheese |
| 3-4 cups | Cooked white rice for serving |
Preparation
| 1. Combine 2 cans of corn, 1 (15 oz) can of black beans, and half of the chunky salsa (quantity: 1 jar) in the crock-pot. |
| 2. Lay the 6 chicken breasts on top of the combined ingredients in the crock-pot. |
| 3. Spread the remaining salsa over the chicken. |
| 4. Cook the mixture on high for approximately 3-4 hours, or on low for 8 hours. |
| 5. Sprinkle 1 cup of shredded cheddar cheese over the mixture and cover it until the cheese melts (about 5 minutes). |
| 6. Serve with rice. |
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