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Southwestern Crock Pot Chicken with White Beans


This made enough for my family of 3 to have dinner and then made great tacos for lunch the next day with leftovers.

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Rate this recipe 4.3/5 (4 Votes)
Southwestern Crock Pot Chicken with White Beans 1 Picture


  • 3 pounds boneless, skinless chicken (can be breasts, thighs or tenderloins)
  • 2 15 ounce cans of white beans (I used great northern beans, but any white bean wold work)
  • 16 ounce package of frozen corn
  • 1 16 - 24 ounce jar of your favorite salsa (I used a chunky salsa)


Servings 4
Adapted from


Step 1

Place all the ingredients in a 4 - 6 quart crock pot in the order listed.

Cook on low for 6 - 8 hours or on high for 4 - 5 hours.

Serve over rice and enjoy.


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