Southwest Chicken and Rice

Southwest Chicken and Rice is a slow cooker recipe that’s SO great for fall cooking!  It’s made of chicken, tomatoes, corn, and black beans with a creamy sauce that has a little kick!  We loved it 🙂

Yield: 6

Southwest Chicken and Rice

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Prep Time 15 minutes

Cook Time 6 hours

Total Time 6 hours 15 minutes

Ingredients

• Southwest Chicken and Rice
• 1 12oz can Rotel tomatoes, with juice
• 1 15 oz canned corn, with juice
• 1 15 oz canned black beans, drained and rinsed
• 2 boneless, skinless chicken breast
• 1 4 oz neufatchel cream cheese
• salsa
• light sour cream
• cheddar cheese, shredded
• 6 servings brown rice, prepared to package directions

Instructions

1. Combine tomatoes, corn, black beans, and chicken into slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Shed chicken, add cream cheese, cook 5 additional minutes or until cream cheese melts and stirs in.
4. Serve over brown rice, topped with cheese, salsa, and a dollop of sour cream. Enjoy!

* My friend, Kate, gave this recipe to me 🙂

Combine first 4 ingredients in slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Southwest Chicken and Rice… I actually doubled this recipe because we like leftovers SO, after we had this for dinner- I dumped the extra rice into the chicken and mixed it up.  We had it again a few days later… rolled up as a filling in tortillas and it was delicious that way too 🙂

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Love,

Ruthie