4.7 from 42 votes
Slow Cooker Southwest Chicken Stacks
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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
Ingredients
- 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
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 329
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.