Prepared salsa and convenient canned corn and beans add fun color, texture and flavor to this chicken dish. I usually serve it with salad and white rice. Our children love it! —Karen Waters, Laurel, Maryland
Slow-Cooker Southwestern Chicken
Ingredients
- 2 cans (15-1/4 ounces each) whole kernel corn, drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 jar (16 ounces) chunky salsa
- 6 boneless skinless chicken breast halves (4 ounces each)
- 1 cup shredded cheddar cheese
Directions
- In a 5-qt. slow cooker, combine the corn, black beans and 1/2 cup salsa. Top with chicken and remaining salsa.
- Cover and cook on low for 6-8 hours or until chicken is tender. Sprinkle with cheese. Cover and cook 5 minutes longer or until cheese is melted.
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