Southwestern Crock-Pot Chicken
Serves: 5-6
  • 2 lb. boneless, skinless chicken breasts
  • 1 (26 oz) jar salsa
  • 1 tsp. cumin
  • 1 (14.5 oz) can black beans, rinsed and drained
  • 1 cup frozen corn
  • Optional toppings: avocado, tomato, cilantro, cheese, sour cream, green onion.
  1. Turn your 5-6 qt. crock pot to the high setting.
  2. Dump in ½ of the jar of salsa and cumin, stir to combine.
  3. Lay the chicken breasts on top of the salsa. Top with remaining salsa, beans and corn.
  4. Cook on high for 4-5 hours, until chicken is cooked through (165 degrees). Remove chicken from the crock pot and shred with two forks. Return it to the crockpot and stir all of the ingredients together.
  5. Serve over rice.
Recipe by Made by Melissa Lee at