Crock-Pot Southwestern Chicken

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!

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Crock-Pot Southwestern Chicken Recipe

Print Recipe Crock-Pot Southwestern Chicken Recipe

Rating	Votes: 0 Rating: 0 You: Rate this recipe!
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 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

Rating Votes: 0 Rating: 0 You: Rate this recipe! Servings 8people

Instructions

1. Place chicken in crock-pot and top with beans and salsa.
2. Cook on high for 5 hours.
3. Top with one brick cream cheese.
4. Turn off crock-pot and let sit for half hour.
5. Remove chicken and slice, stir ingredients in crock-pot and serve over all cooked rice.

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