Tex-Mex Chicken

I think this has got to be the BEST chicken recipe I have ever made. D raved and raved about it. I wish I could take credit for it but all I did was dump the stuff in the crockpot. And yes, this is from my favorite cookbook, The Busy Mom’s Crockpot Cookbook.

1 15oz can black beans, rinsed and drained
2 11oz cans Mexicorn, drained
1 cup thick and chunky salsa
1-1/2lbs boneless, skinless chicken breasts
1 cup nonfat shredded cheddar cheese

Combine beans, mexicorn, and 1/2 cup salsa in crockpot and mix well. Top with chicken breasts and pour the remaining 1/2 cup of salsa over top. Cover and cook on low for 5-6 hrs or high for 2-1/2-3 hrs. Sprinkle cheese on top and cook for the remaining 10 mins or until melted.

**I did not use the cheese. I think it would be a lot better with it, but it tasted just fine without it. I also think that next time I may only use one can of corn instead of both of them.


  1. You know what’s frustrating to me? All the good sounding crockpot recipes that only take 4 or 5 hours, which I can’t use, since I’m gone all day.

  2. realmomsrock says:

    i was just thinking about what to make for dinner tonight. and here i have it! thanks!

  3. Anonymous says:

    There is a crockpot that you can buy that has a timer on it. After the time is up, it switches to warm. I love it!

  4. Or you can put the chicken in frozen and you just add a couple hours to the time.

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