Easy Crock-pot Southwest Chicken

• You will need:
  • 2 thick boneless skinless chicken breasts cut into halves (or 4 thin-sliced ones)
  • 1 can of black beans (drained and rinsed)
  • 1 cup of fresh or frozen corn (canned will work also – drained)
  • 1 10 oz. can of Rotel Original
  • 1/4 cup of fresh cilantro
  • 1 cup of colby jack or cheddar jack cheese
  • 1 package of taco seasoning mix
  • 1 tbsp. white granulated sugar
  • 1/2 cup water
  • 2 tbsp. of olive oil, plus more to grease the crock-pot.
  • Salt and pepper to taste
  • Soft flour tortillas (optional for the side)
  • Sour cream (optional for the side)

I am always experimenting with recipes and trying to find ways to make them simpler and quicker. I am not a fan of processed food, and I try to buy the organic options of as many grocery items as I can. But, let’s be realistic, I’m not perfect and I don’t have the time and money to try to live up to unrealistic standards. I do try my best though, and one of the things I take pride in is preparing homemade meals for my family with as many fresh and organic ingredients as I can.

This southwest chicken recipe came to me on a whim. I almost always have chicken in the freezer because its so versatile and great for days when I don’t have the time and energy to be very creative. My go-to is usually quesadillas, but I was rummaging through the pantry cabinet one day and spotted a can of Rotel and black beans. A brilliant light seemed to stream down from heaven, and I immediately grew excited. They would pair perfectly with some sweet corn, and the fresh cilantro growing in my garden.

This is how I did it. FYI – this recipe makes four servings.

First, plug in your crock-pot and set to “low” (I like to add about a teaspoon of olive oil to the crock-pot and a smear it over the bottom and sides to coat it.). Then, using a sharp knife, I cut the two thick breasts in half. You can also use thin-sliced chicken breast, but I find its cheaper to buy them in one piece and slice them myself.

Salt and pepper each side of the chicken and then use about 1/3 of the taco seasoning packet to sprinkle on both sides of the chicken. Save the remainder of the taco seasoning because you will need it again in a moment.

Add the olive oil to a pan and heat on medium-high. I prefer to use a cast iron skillet, but any pan will do. The idea is to sear the chicken on both sides, not cook it through, so don’t add the chicken to the pan until it is very hot.

The chicken should easily pull away from the pan when the chicken has a golden brown crust. It usually takes about 3-4 minutes on each side.

Once the chicken is seared, remove it from the pan and place it directly into the heated crock pot. Now, for the southwest part. 🙂

In a medium to large bowl, add the corn, black beans, Rotel, and cilantro. Sprinkle in the remainder of the taco seasoning mix and the sugar, and then add about a half cup of water.

Gently fold the mixture until is it all combined (Be careful not to smash the black beans). Pour the corn and bean mixture evenly over the chicken in the crock-pot (no need to stir again), place the lid on, and cook on low for about 2 1/2-3 hours. Keep in mind that if you use whole/thicker pieces of chicken breast, you may need to cook it longer.

Once the chicken is done and tender, carefully remove the lid and gently lift the chicken pieces to the top of the corn and bean mixture, so they are visible and laying on top.

Cover the top of each piece of chicken with about 1/4 cup of colby jack cheese (or more, if you like), and replace the lid until the cheese is completely melted (about 5-7 minutes).

And just like that, you have southwest chicken for dinner! Be sure to scoop out a good portion of the corn and bean mixture with each piece of chicken. You can top it with sour cream and more fresh cilantro, and serve soft flour tortillas on the side.

If you get a chance to try this recipe, let me know how it turned out! Hope you enjoyed it as much as my family did.

Just a tip – I stored the leftover corn and bean mixture in the fridge. The next day I heated it up, added a dollop of sour cream, and ate it with tortilla chips. It made an amazing dip!