Southwestern Chicken
Submitted by beefcake
Easy slow cooker Southwestern chicken with corn, black beans, chunky salsa, and melted cheddar. Just 5 ingredients and minimal prep for a hands-off dinner.
YIELD
6 servingsPREP
15 minCOOK
4 hrsREADY
4 hrsFive ingredients. One slow cooker. Zero excuses not to make this tonight.
Corn and black beans go in the bottom, chicken breasts nestle on top, and chunky salsa gets poured over everything. Walk away for a few hours and come back to tender, juicy chicken swimming in a smoky, saucy bed of beans and corn. A handful of shredded cheddar melted on top seals the deal.
Shred the chicken right in the pot and serve it over rice, in tortillas, or scooped up with chips. It’s one of those dump-and-go dinners that tastes like you tried way harder than you did.
Kitchen Tips
- Use thick-cut chicken breasts so they stay juicy during the long cook time instead of drying out.
- Shred the chicken with two forks right in the slow cooker and stir it back into the sauce for maximum flavor.
- Pick a salsa with some kick since the corn and beans mellow out the heat considerably.
Ingredients
Directions
Combine the corn, black beans and ½ cup of salsa in a slow cooker.
Top with chicken; pour the remaining salsa over chicken.
Cover and cook on HIGH for 3 to 4 hours or LOW for 7 to 8 hours or until meat juices run clear.
Sprinkle with cheese; cover until cheese is melted, about 5 minutes.
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