April 7, 2020

RECIPE: Slow Cooker Southwest Chicken and Beans over Rice

I included this in my list yesterday, but hadn't shared the recipe. This is a favorite slow cooker meal among a lot of my mom-friends. It's so easy to throw together in the morning and then have a healthy, hearty meal to eat for dinner. I like to serve this over rice, and with cheese on top if I have the calories to allow for it. However, it's also good on its own!

Here is a printer-friendly version!

Southwest Chicken and Beans over Rice

1 pound boneless, skinless chicken breasts
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 cup of salsa (or 1 can tomatoes with diced green chiles)
(Optional: 1 packet of taco seasoning, and/or 1 packet of ranch dressing mix)
(Optional: 8 oz cream cheese)

Combine all ingredients in a slow cooker and cook on high for 3-4 hours or low for 6-8 hours until chicken is cooked through. Shred the chicken with two forks. Serve over rice.

If using cream cheese, place the brick of cream cheese on top of the ingredients in the slow cooker. Then stir it in when the chicken is done.


  1. Looks good! I saved the recipie to my favorites, so I can try it when chicken is on sale. I have the other ingredients on hand.

  2. Your original recipe (without any optional ingredients) has been my go-to for years. It's simple, inexpensive, easy, and makes a lot. It goes great with rice, nachos, tortillas, or on its own. I have a nacho bar every so often, and this is always a favorite with friends and family.

    I recently made your updated version with the taco and ranch seasonings and cream cheese...WOW, is it good! It's a bit heavier and saltier than the original recipe, so it's definitely a treat. Thanks for a delicious option to an already staple meal in our house!!


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