Slow Cooker Southwest Chicken Stacks

Name: Slow Cooker Southwest Chicken Stacks
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6 servings
Ingredients: 2 cups frozen corn; 1 (15-ounce) (15-ounce) can black beans; 2 large frozen boneless skinless chicken breasts (about 1 pound); 1 ½ cups salsa

User Reviews

4.7

42 reviews

Excellent

Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings
6 servings
Calories
329 kcal
Course
Main Course
Cuisine
American, Mexican

Slow Cooker Southwest Chicken Stacks

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

2 cups frozen corn
1 (15-ounce) (15-ounce) can black beans rinsed and drained
2 large frozen boneless skinless chicken breasts (about 1 pound)
1 ½ cups salsa

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Instructions

Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours.
Remove chicken from slow cooker and shred with forks.
Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.
Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, cilantro, lime wedges, etc.

Notes

UPDATE 2016: over the years, I've continued to make this recipe but have altered it just a bit. Most of the time we eat it over brown rice (made in the InstantPot - yum!) and I usually add an 8-ounce can of tomato sauce plus 1 teaspoon chili powder and 1/2 teaspoon cumin to the recipe.

Nutrition Information

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Serving 1 Serving Calories 329kcal (16%) Carbohydrates 34g (11%) Protein 23g (46%) Fat 12g (18%) Saturated Fat 3g (15%) Cholesterol 57mg (19%) Sodium 515mg (21%) Fiber 9g (36%) Sugar 3g (6%)