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. |
Using the Right Pan for the Right Job: Stainless Steel, Carbon Steel, Nonstick, and Cast Iron
Why buying an expensive set of high-tech cookware may not be the best investment....
Selecting the Right Kitchen Thermometer: Instant-Read, Infrared, and Remote Probes
Kitchen thermometer guide for home cooks. Learn when to use an instant-read, an infrared thermometer, or a remote probe,...
Comments or questions?
contact us. Read our
Terms of Use, and
Privacy Policy.
RecipeRoulette.net shows random recipes from
FirstPageRecipes.com. We participate in the Amazon Associates Program.
When you use a link on our site to buy a product on Amazon, we earn a
small commission.
© 2025 RecipeRoulette.net. All rights reserved.