Crockpot Southwest Chicken

We love this Crockpot Southwest Chicken! You can serve it over rice, in fajitas or tacos, or just in a bowl. Add sour cream, avocado and tomatoes and you have one delicious meal the whole family will love! This recipe can be found in my Volume 3 (Dump Cooking) Cookbook.

Author: Darryl McDaniel

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CROCKPOT SOUTHWEST CHICKEN

We love this Crockpot Southwest Chicken! You can serve it over rice, in fajitas or tacos, or just in a bowl. Add sour cream, avocado and tomatoes and you have one delicious meal the whole family will love!

Ingredients

• 1 pound boneless, skinless breasts or thighs
• 1 (16 oz) jar chunky salsa
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kernel corn, drained
• 1 cup shredded Mexican-blend cheese

Instructions

1. In a slow cooker, dump the chicken, salsa, black beans, and corn.
2. Cook on LOW 8 hours or HIGH for 4 to 6 hours.
3. Using two forks, shred the chicken in the crockpot.
4. Add the Mexican-blend cheese. Cover and cook for 10 more minutes until cheese melts.