This week’s post is another quick and easy crock-pot dish-Southwestern Chicken recipe! After setting a goal to make more crock-pot meals this year, I have really grown to love these dinners. Not only do you have dinner ready when you come home from work, but they are easy to make and easy to clean up (it’s only one pot!). This is another recipe out of my Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good. Easy recipes makes my life easy and happy!
Ingredients
- 2 15-1/4 oz. cans corn, drained
- 15 oz. can black beans, rinsed and drained
- 16 oz. jar chunky salsa, divided
- 6 boneless, skinless chicken breast halves
- 1 cup low-fat shredded cheddar cheese
Instructions
- Combine corn, black beans, and 1/2 cup salsa in slow cooker.
- Top with chicken. Pour remaining salsa over chicken.
- Cover. Cook on High 3-4 hours, or on Low 7-8 hours.
- Sprinkle with cheese. Cover 5 minutes for cheese to melt.
- Tip: This dish goes well with rice. Or you can even serve it in taco shells and add in some lettuce, tomatoes and fresh cilantro.
- Nutritional facts (per serving):
- 370 calories (50 calories from fat), 6g total fat (2g saturated, 0g trans), 75mg cholesterol, 1210mg sodium, 43g total carbohydrate (7g fiber, 7g sugar), 39g protein, 6%DV vitamin A, 10%DV vitamin C, 15%DV calcium, 20%DV iron.
Reasons why I love this recipe:
1. It’s only 5 ingredients (plus the rice)!
2. It’s so quick and easy to prepare, you can do it in the morning before you leave for work!
3. Great for leftovers!
Happy cooking! Let me know what you think of this recipe!
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