Southwest Chicken
Chicken breasts are cooked until tender and combined with corn, black beans, cheese and salsa for this festive dish with southwestern flair. The garnishes are optional, but they really make the meal! — Maddymoo, Taste of Home Online Community
Ingredients
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 jar (16 ounces) mild salsa
- 4 boneless skinless chicken breast halves (5 ounces each)
- Optional toppings: Sweet red and yellow pepper strips, sour cream, shredded cheddar cheese and sliced green onions
Directions
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1In a 3-qt. slow cooker, layer three-fourths each of the corn and beans and half the salsa. Arrange chicken over salsa; top with remaining corn, beans and salsa. Cover and cook on low for 4-5 hours or until chicken is tender.
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2Shred chicken with 2 forks and return to the slow cooker; heat through. Top with the peppers, sour cream, cheese and onions if desired.
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