Quick Dinner Ideas – Slow Cooker Southwest Chicken Over Rice


  • Chicken cutlets or tenderloins (half a bag or around 8-9 cutlets)
  • 1 can of cream of chicken soup
  • 1 jar salsa
  • 1 can corn, drained
  • 1 can black beans, drained
  • 2 cups shredded cheddar or mexican blend cheese
  • White rice (4 – 5 servings)
  • Cilantro (optional for topping)
  • Sour Cream (optional for topping)
  • Cilantro


  1. Layer the bottom of the slow cooker with the chicken
  2. Dump the cream of chicken soup, jar of salsa, drained can of corn and drained can of black beans on top.
  3. You can cook this dish on any cycle you want on your slow cooker (I did 4 hours the other night). Just make sure the chicken is cooked through.
  4. About 40 minutes into the slow cooker cycle, I stir all the ingredients together, and make sure the chicken is all submerged in the sauce.
  5. Once the slow cooker cycle is through, cook up your rice.
  6. You can serve directly from crockpot over the rice, and garnish with the cheese, cilantro and sour cream.
  7. OR
  8. (my preferred method) transfer the chicken and sauce to baking dish and top with the shredded cheddar cheese.
  9. Put under the broiler and melt the cheese, until its slightly browned.
  10. Remove from broiler and serve over rice.
  11. Top with cilantro and sour cream as desired