Slow Cooker Southwest Chicken Stacks
Looking for a quick, no-fuss meal, with only 4 ingredients? These slow cooker southwest chicken stacks are perfect for a hectic week.
If you need a quick no-fuss meal to fix up during the week, look no further.
Four ingredients tossed in the crockpot and cooked to tender perfection, then smothered in delicious toppings such as lettuce, avocado, tomatoes, sour cream and cheese and all on a bed of tortilla chips.
Seriously, you can’t get much easier, more delicious and more kid-friendly than this.
I make this meal all the time on those days when dinner just isn’t in the cards and I’ve had the forethought to pull out the crockpot and let it do the work for me.
We love this meal in our family and the chicken-bean filling would be delicious in quesadillas or burritos as well.
Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, cilantro, lime wedges, etc.
Slow Cooker Southwest Chicken Stacks
Ingredients
- 2 cups frozen corn
- 1 (15-ounce) can black beans, rinsed and drained
- 2 large frozen boneless skinless chicken breasts (about 1 pound)
- 1 ½ cups salsa
Instructions
- Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours.
- Remove chicken from slow cooker and shred with forks.
- Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.
- Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, cilantro, lime wedges, etc.
Notes
Recommended Products
Recipe Source: from my sister-in-law Erin
Thanks!
I was looking up crock pot recipes yesterday on your website and decided to use this one because it was easy and I was feeling lazy. I was pleasantly surprised with how good it was considering the few ingredients involved! We had it over tortilla chips with shredded cheese, tomatoes, and lettuce and it totally hit the spot. Even my kids loved it! Thanks!
How would you convert this to Instant Pot?
Probably toss it all in and cook at on high pressure for 8 minutes. Natural release for 10 minutes and then quick release the rest of the pressure?
Fall sports season is crazy around our house and we were so tired of our normal crock pot meals. I tried this out last month and have made it two more times since then! It’s so yummy and even my pickiest kid likes it! Not only that, but I love how easy it is to throw together. Thank you so much for making my life a little easier 🙂
Does chicken and corn need to be frozen
I use frozen corn but usually use thawed chicken breasts.
I’m so glad I tried this. It was easy to make and my family thought it was delicious! I will definitely be making it again. Thanks!
How could you adapt this to the oven? I don’t have a slow cooker.
Try baking covered at 250 degrees for a couple hours? Just a guess but it’s a good starting point.
This is just like my southwest creamy chicken nachos except I add in 8 oz of cubed cream cheese at the end and let it melt in. So yummy!! Thanks for the throwback reminders. Chicken enchilada pasta is going on next week’s menu!
That would be delicious with the extra creaminess, Anne!
I’ve never fed my family of 6 nachos for dinner. I’m basically a rock star in this moment in their eyes. Thanks for this!!!
I made this last night (recommended by my sister) and it was a hit! As is everything I make by you. I once made brookies for a church event and I was totally shy bc I was brand new but everyone loved them and it was a great conversation starter. Anyways, thank you from a first time mom in San Diego.
Delicious!!! This has become a staple in our house – and such an easy ‘go to’ when time is of the essence… Mel, we love your recipes so much that I have started a separate cook book with your recipes exclusively! :)) – and it stays on my kitchen counter, as I always seem to be grabbing it for dinner ideas or when I would like to treat my family to a sweet treat… You’re the best!! Thank you for sharing of your gifts so freely with your
fans 🙂 …I wish I had known about you a long time ago!!! Blessings – Hege
Thank you so much, Hege!
What are your thoughts on substituting enchilada sauce for the salsa? Either way sounds D-Lish!! Thank you so much!! 🙂
As long as you like the flavor of the enchilada sauce you are using, I think it sounds like a great idea!
I tried this today and it was perfect. I used frozen white corn and homemade salsa. Thanks for the recipe.
“I’m Mel; I make family-friendly food from scratch” ; Since when does “from scratch” start with “open a can of” and add “prepared xxxx frozen” … give us a break!!! Puleeeze, truth in blogging.
Hey L – no need to be rude. If this isn’t your style of cooking, feel free to look elsewhere. This recipe was posted over five years ago; since then my food philosophy has changed and I use less processed/prepared ingredients but either way, this recipe is still pretty yummy, especially if you need an easy meal (and you can use any variety, even organic, for the beans and salsa). Everyone’s allowed to evolve in their food philosophy, don’t you think?
I am grateful for this recipe. I am a school teacher and I need healthy quick recipes like this. I freeze corn from our garden, so frozen corn is good. I am sorry I do not always have homemade salsa sitting around so I will use store bought. Keep doing what you are doing, coming up with help for busy families that rely on you site.
I was wondering how many people the Slow Cooker Southwest Chicken Stacks serves.
My husband and I own a Bed and Breakfast and this would be great for a dinner meal for guests.
Hi Paula – It serves right around 6.
Just want you to know that I love this recipe! My picky 3yr old even likes it (except for the black beans). I shared it with my co-workers and everyone is raving about it! I’m thinking it will also make a great “picky” dish for a party, just serve with the fixings on he side!
Thanks for making my life a little easier. 🙂
I’m making this for dinner tonight! I can’t wait. This will be the perfect dinner to have after being at tumbling with my daughter.
I did want to let you know that when I try to click on the links for the “printable version” and the “printable version with pictures” it says I don’t have access to those google docs. It’s not biggie because I’ll just use my computer but I wanted you to know.
Stacey – that’s strange! I just fixed it so hopefully the printables will work now.
I made this yesterday for dinner and we made chicken taco’s out of it with flour tortillas and all the fixings. It sure didn’t look like much cooking but boy the taste was YUMMY!!! Would be great over tortilla chips too!!! Definitely a keeper recipe and SO easy!! Thanks!!!
What a fantastic meal! So easy and my family loved it! I have told so many of my friends about your blog full of recipes. Not one has failed us yet.
I love this recipe, although my version is sightly different, I add 3 TB of lime juice and 1 TB of chili powder to 1 cup salsa and pour on top. Yummy!!!
Danielle – as long as your crockpot can hold the ingredients, this recipe should double (or triple) just fine. I’d maybe add another 30 minutes to the cooking time if you have a really full crockpot but otherwise it should be ok.