Looking for quick dinner ideas? How about this quick,easy, and affordable Slow Cooker Southwest Chicken over Rice?
Author: Slow Cooker Society
Recipe type: Main
Cuisine: American
Serves: 5 serves
Ingredients
Chicken cutlets or tenderloins (half a bag or around 8-9 cutlets)
1 can of cream of chicken soup
1 jar salsa
1 can corn, drained
1 can black beans, drained
2 cups shredded cheddar or Mexican blend cheese
White rice (4 - 5 servings)
Cilantro (optional for topping)
Sour Cream (optional for topping)
Cilantro
Instructions
Layer the bottom of the slow cooker with the chicken
Dump the cream of chicken soup, jar of salsa, drained can of corn and drained can of black beans on top.
Cook on HIGH for 4 hours. Before the end, make sure the chicken is cooked enough.
About one hour into the slow cooker cycle, you may optionally stir all the ingredients together, and make sure the chicken is all submerged in the sauce.
Once the slow cooker cycle is through, cook up your rice.
You can serve directly from crockpot over the rice, and garnish with the cheese, cilantro and sour cream.
OR(preferred method) transfer the chicken and sauce to baking dish and top with the shredded cheddar cheese.Put under the broiler and melt the cheese, until its slightly browned.Remove from broiler and serve over rice.Top with cilantro and sour cream as desired.
Notes
If you want it less creamy, and more tomato tasting, skip the can of cream of chicken and let the salsa provide most the flavor. You could add onions too. Be creative...
Nutrition Information
Serving size: 5 serves
Recipe by Slow Cooker Society at https://slowcookersociety.com/slow-cooker-southwest-chicken/