Crock Pot Southwestern Chicken

Easy crockpot chicken dinner with a Southwestern flair.

Course Main Course Chicken

Cuisine Southwestern

Prep Time 15

Cook Time 5

Servings

Calories 96kcal

Author Lea Ann Brown

Ingredients

4 boneless skinless chicken breast halves about 2 or 2 ½ pounds
3 cups frozen corn
2 15 ½-ounce cans black beans drained and rinsed
1 cup salsa jarred, your favorite brand.
1 cup green chile peppers roasted, peeled, chopped. Or two 4 ounce cans.
8 ouncec cream cheese

Instructions

Place chicken breast, corn, beans, salsa and chile peppers in a crockpot. Cook on low 4 - 5 hours.
Top with the brick of cream cheese. Turn off crock pot and let sit for ½ hour.
Remove chicken and slice and return to crockpot. Stir ingredients in crock pot and serve over cooked rice.

Notes

Tips For Success:

Use Quality Ingredients. Less expensive over-sized large chicken breasts may contain injected liquid. This is called plumping. A saline solution is injected into the breasts so they'll stay juicier. This solution will result in a watery end result with this recipe. Purchase quality chicken breasts from a reputable meat counter.

Can You Use Frozen Chicken? Absolutely not. Unless you want to risk salmonella poisoning. Only used thawed chicken for any crockpot chicken recipe. Why? Frozen chicken will not likely reach the temperature of 165 within the “safe window” of time in a crockpot. It’s just too risky.

To Thin? If the chicken and vegetable mix is too thin, use a slotted spoon for serving. This will drain some of the liquid back into the pot.

Nutrition