Saturday, March 19, 2011

I Made This and Didn't Die Recipes: Slow Cooker Southwestern Chicken

Just like the title - I made this and so far no one has come down with food poisoning. The chicken came out amazingly moist and had a ton of flavor. And, it was gluten-free! I found this recipe on The only thing I might skip is the cheddar cheese - honestly, you really don't need it. It has a ton of flavor without.

Oh, and I used frozen chicken breasts. Literally just put them in the slow cooker and made them do all the work. Hurray for Costco!

Southwestern Chicken


    2-16 oz. cans of sweet corn, drained 1-16 oz. can black beans, rinsed and drained 1-16 oz. jar of salsa (mild-hot, your preference) 3 whole boneless, skinless chicken breasts 1 cup low fat or fat free shredded cheddar cheese


Combine corn, black beans and 1/2 cup of salsa in the slow cooker.
Place chicken breasts on top.
Pour remaining salsa over the chicken.
Cover and cook 7-8 hours on low or 3-4 hours on high.
Sprinkle with cheese to serve.
Makes 6 nice size portions.
(The first time I made it it got dry so I didn't drain the corn the second time and it turned out just fine - depends on how hot your slow cooker gets on the low setting).

Number of Servings: 6


  1. I will be trying this! Already jotted down the recipe! :) Sounds yummy!

  2. Sounds awesome! And my husband will love it without cheese, since he's a cheese-hater. :)

  3. i LOOOOOVE this recipe!! if you take the leftovers, shred the chicken, add everything to a pot with a can of diced tomatoes and some chicken get AMAZING chicken tortilla soup!! just garnish with avocado and tortilla chips. yummmmm =)

  4. Mmm sounds delish. It's hard to find good gluten free recipes, good work!