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 🙂
- 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
- light sour cream
- cheddar cheese, shredded
- 6 servings brown rice, prepared to package directions
- Combine tomatoes, corn, black beans, and chicken into slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Shed chicken, add cream cheese, cook 5 additional minutes or until cream cheese melts and stirs in.
- Serve over brown rice, topped with cheese, salsa, and a dollop of sour cream. Enjoy!
* My friend, Kate, gave this recipe to me 🙂
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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