This recipe is similar to Southwest Chicken and Vegetables. The main difference is that the Southwest Chicken and Vegetables recipe is one you can throw together quickly and have on the table in less than 30 minutes. From start to finish, it’s quick and easy. This recipe uses many of the same ingredients but it’s prepared in the crock pot. So take your pick or use both depending on your schedule. That’s what I do!
- 2 cans niblets corn (I get the Mexicorn)
- 2 frozen boneless chicken breasts (very nice for when I forget to thaw the chicken!)
- 1 packet taco seasoning
- 2 cans black beans, drained
- 1 jar chunky salsa (I used 2 cups)
- chopped fresh cilantro to taste
- 1 cup grated sharp cheddar cheese (see note below)
Lightly spray crock pot (I used my 5 quart) with pam.
Put corn in bottom of crockpot. Place chicken on top of corn. Sprinkle chicken with taco seasoning. Pour in salsa. Pour beans over salsa. Cook on low heat for 6 to 8 hours.
Remove chicken pieces and dice (or chop in your Kitchen-Aid – just be sure they aren’t too wet. I put mine in straight from the crock pot without letting the liquid drip off and the process was a little messy. It worked though and was easier than doing it by hand.) Return chicken to crock pot and add cilantro (I omitted).
Before serving, transfer to oven-proof serving dish and top with cheese. Put in oven to melt. (I didn’t do that. I just served it with a bowl of cheese so everyone could put their own cheese on.) We serve it with tortilla chips but you could serve it with pasta or rice.
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