Mexi Slowcooker – Guest Post

by Jenn K on July 30, 2012

Print This Post

Mexi Slowcooker

Yield – 4-6 servings

Preparation Time – 5 minutes

Cooking Time – 6-8 hours


  • 1 package of chicken breasts
  • 2 cans of black beans, rinsed and drained
  • 1 can corn, drained
  • 1 small jar of salsa
  • 1 cup rice, optional



  • Lay chicken breasts in slow cooker.
  • Combine all other ingredients and pour over chicken.
  • Cook on low for 6-8 hours or high 4 hours.
  • Serve as is or over rice if desired.

Sharon is a wife and stay at home mom to her 2 amazing and very  active boys.  She also blogs at Momondealz where she helps her readers use coupons, freebies, and frugal recipes to stay within their budget.  Her  background as a former elementary school teacher also helps provide her fans  with kids crafts that are educational, fun, and frugal!

{ 5 comments… read them below or add one }

tripp July 30, 2012 at 7:55 pm

1package of chicken? That really isn’t very descriptive… One pound? Five?


Brooke Southerland July 30, 2012 at 10:06 pm

1 cups cooked or uncooked rice?


ReNay July 31, 2012 at 1:52 am

I make this all the time but I use rotel! My kids who are three and one love it!


Lauren August 2, 2012 at 9:27 am

Tripp and Brooke: Going by the picture, it looks like the rice was cooked separate. I would guess you would make how ever many servings of rice you need, and serve the chicken & other ingredients over it. I just made this and I used a pack of boneless chicken breasts… 5 pieces, 1 for each person. I don’t think the amount/weight has to be that exact. It’s chicken, with beans, corn & salsa covering it, served over rice. ^_^ Can’t wait to eat it! lol


Marygail August 9, 2012 at 10:20 pm

I make this all the time and my kids gobble it up! I make the rice seperately. It’s also good with chicken thighs (which is usually cheaper than breast).


Leave a Comment

{ 1 trackback }

Previous post:

Next post: