This recipe for Crock-Pot Southwestern Chicken features tender chicken cooked in a cream and salsa based sauce that is perfect served over rice for dinner!
Crock-Pot Southwestern Chicken
A fun recipe by reader Lea Brown from the blog Highlands Ranch Foodie…(and an awesome photo too!) This recipe for Crock-Pot Southwest Chicken is a winner in our book. Super easy prep just dump and cook and you have dinner on the table in a few hours!
Thanks Lea for sending us this delicious recipe and letting us share it with our readers!
Rating |
|
Servings | 8people |
Ingredients
- 20 ounces Chicken Breast (5 boneless & skinless; frozen)
- 15.25 ounces Canned Corn drained
- 15 ounces Canned Black Beans drained and rinsed
- 15 ounces Salsa your favorite brand
- 8 ounces Cream Cheese
- 2 cups Long Grain And Wild Rice Mix cooked (for serving)
Servings: people
Ingredients
Servings: people
|
|
Instructions
- Place chicken in crock-pot and top with beans and salsa.
- Cook on high for 5 hours.
- Top with one brick cream cheese.
- Turn off crock-pot and let sit for half hour.
- Remove chicken and slice, stir ingredients in crock-pot and serve over all cooked rice.
Powered byWP Ultimate Recipe
Leave a Reply