Mexican Chicken with Corn and Black Beans Recipe

Of all of our chicken crockpot recipes, this is the one that we use when we are running late in the morning and need to put together a good meal for that night. If the chicken is thawed, you can have this in the crock pot and cooking in about 5 minutes. You can always experiment with different cheese as you choose. I find that shredded Mexican cheese is a great substitute for cheddar.

Ingredients

• 2 cans niblets corn
• 4 bomneless skinless chicken breasts, uncooked, cubed
• 2 cans black beans, rinsed and drained
• 1 jar chunky salsa
• 1 cup grated, sharp cheddar cheese

Directions

1. Lighly spray your crock pot with cooking spray
2. Dump both cans of corn on the bottom of crock pot.
3. Top with cubed chicken breast pieces
4. In a small bowl mix black beans with salsa, then cover chicken and corn mixture
5. Set crockpot to low, and cook for 8 to 10 hours.
6. Add cheese about 15 minutes before serving.
7. Serve over rice

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Recipe Categories

• Meal Type: Entree
• Ethnicity: Mexican
• Preparation Time: Over 1 hour, less than 1 day