This Southwest Dinner Was Cooked in a Crock Pot? You Won’t Believe It!


Check out what my friends at Taste of Home had to say about this amazing Southwest Chicken:


This was a GREAT recipe and the best part is that it is SO EASY!!! Family loved it! I used 1 can corn & 1 can Mexicorn and added some garlic powder, taco seasoning & chili powder. And I too made Spanish rice to go with it. But I topped this on the Spanish Rice (I used Rice-A-Roni’s Spanish rice). I think I will add this to my quick fix recipes…!


I’ve actually made this several times because it’s so easy and full of flavor. I used the leftovers next day, for lunch. I wrapped them up in a flour tortilla and topped it with sour cream. It was so delicious day 1, and even better day 2!




2 cans (15-1/4 ounces each) Libby whole kernel corn, drained

1 can (15 ounces) Libby black beans, rinsed and drained

1 jar (16 ounces) Old El Paso chunky salsa

6 Tyson boneless skinless chicken breast halves (4 ounces each)

1 cup (4 ounces) Kraft shredded cheddar cheese




Combine the corn, black beans and 1/2 cup salsa in a slow cooker. Top with chicken and remaining salsa.

Cover and cook on low for 6-8 hours or until chicken is tender. Sprinkle with cheese and cook for 5 more minutes or until cheese is melted.




Quick Tip: Save the shredded cheese for when the dish is served to be sure everyone gets their fair share.


Thank you to Taste of Home for this awesome recipe!

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