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Slow Cooker Southwestern Chicken
Enjoy a hearty and effortless meal with Slow Cooker 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
recipe image
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.
1.  Combine 2 cans of corn, a can of black beans (15 oz) and half of the salsa jar (quantity to be determined by you) in the crock-pot.
2.  Lay the 6 chicken breasts on top of the combined ingredients in crock-pot.
3.  Spread the remaining salsa over the chicken.
4.  Cook the mixture on high temperature for approximately 3-4 hours, or if you prefer you can cook it on low temperature 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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Slow Cooker Southwestern Chicken. Recipe on first page, not a blog.