Southwestern Chicken Stacks

This is a winner recipe around here because it’s not only simple and tasty, but it’s super healthy too!  Chock full of fiber, so you can’t go wrong.  Inspiration from Taste of Home.

Southwestern ChickenSouthwestern Chicken Stacks

  • 1 lb bag of frozen corn
  • 2 cans (15 oz) black beans rinsed/drained
  • 1 medium onion diced
  • 1 (24 oz) jar chunky salsa
  • 5-6 boneless skinless chicken thighs
  • oregano
  • tortilla chips & cheddar cheese

In a crock-pot, combine the corn, beans, onion, & half of the salsa.  Place chicken on top (I just use it straight out of the freezer).  Pour remaining salsa over chicken and sprinkle with oregano (1/2 – 1 teaspoon).  Cover and cook on low for about 8 hours or meat is cooked through and tender.  Remove chicken, shred with forks, & mix back into the crock-pot.  Scatter some tortilla chips on a plate, scoop some of the chicken mixture on, and top with cheese!  You could also leave the chicken in whole pieces and simply serve on top of the corn & bean mixture with cheddar over it all.  Either way works!  This meal has simple ingredients without a lot of added spices, but you will be amazed at the wonderful flavor.  Since this meal allows you plenty of free time before the supper hour, you have no reason to leave out these delicious cheesy muffins as a side. 🙂Southwestern Chicken Stacks again


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