This Southwest Chicken is one of my favorite meals to make-ahead, freeze, and reheat in the slow cooker. I serve this with cornbread or over rice but it would also be yummy inside lettuce wraps or pitas!
Last weekend I went to a few stores for some last minute back-to-school clothes shopping for Isabella. She needs more leggings and short sleeve t-shirts, because it’s still pretty hot here in Texas. I was shocked when I couldn’t find ANY! It was nothing but long sleeve shirts and sweaters.
I’m as ready for Fall as the next person, but I don’t think busting out the cold weather clothes and pumpkin everything can will it here any faster.
I guess I am secretly wishing it to be Fall in my kitchen though. I’ve been on a big crock-pot kick lately as we’ve been eating our way though my 10 Freezer Crock-Pot Meals. This Southwest Chicken is a perfect cool weather meal. Serve it with cornbread, like we do, or over rice. This would also be yummy inside lettuce wraps or pitas.
- 1 can of corn drained
- 1 can of black beans drained (optional)
- 16 oz jar of salsa
- 2 lbs chicken breasts
- 8 oz cream cheese
- Place all ingredients (except cream cheese) in the slow cooker and mix well.
- Cook on high 6-7 hours or low for 7-8 hours.
- minutes prior to serving, shred the chicken and add the cubed cream cheese.