Main Dish

Crock-Pot Southwest Chicken

I can not tell you how much I appreciate this recipe. This southwest chicken dish is so incredibly easy to throw together, yet tastes delicious! Not to mention the leftovers are outstanding. I would say that is a win friends! I am also kind of obsessed with anything I can dip a tortilla chip in these days. As I am sure it is for everyone, life is crazy over here and it is so nice to have a delicious meal waiting on you at the end of a wild day.

A dear friend of Karyn Johnson’s gave her this southwest chicken recipe years ago. Karyn said every time she makes it, she remembers super fun family beach trips that the two families took together. Karyn said they would cook it together and then go out and play on the beach all day. Good times with good friends!

This southwest chicken recipe will become a stable in your house. It is super easy to just throw it all in a crock pot and leave it so it can cook. Serve it over rice and dip it with tortilla chips. Add some fresh avocado and cheese on top if you want. Delish!

Crock-Pot Southwest Chicken

4-5 boneless, skinless chicken breasts (frozen or fresh)

1 (15oz) can black beans, drained

1 (10oz) can salsa

1 (15oz) can corn, drained

1 (8oz) pkg. low fat cream cheese

In the crockpot, add the chicken breasts, black beans, salsa and corn. Cook on high for 4-5 hours. Check to make sure the chicken is cooked through, and then add the cream cheese the last 30 minutes of cooking. Serve over rice and with tortilla chips. Enjoy!


Enjoy! XO, Carrie

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