Slow Cooker Chicken Azteca




Slow Cooker Chicken Azteca

Chicken Azteca is a satisfying dish in which chicken breasts are covered with traditional Southwestern-style ingredients such as salsa, corn, black beans, green chilies, garlic and cumin. About thirty minutes prior to serving, cubes of cream cheese are added to the sauce and allowed to melt, forming a deliciously creamy sauce. Chicken Azteca may be served over rice and topped off with shredded Cheddar cheese, if desired.

As I mentioned in a previous post, Slow Cooker Cranberry Pork Roast, a good way to keep the heat down in the kitchen in the summertime is to utilize a slow cooker or Crock Pot. This week in Charlotte has been exceedingly hot, in fact it feels like a blow dryer on high heat when I walk out the door, so I was grateful to have this recipe in my file box to pull out and prepare for supper one night.

Cream cheese just adds a wonderful creaminess to any dish! If you are watching your fat intake, you may substitute reduced-fat cream cheese in this recipe. The green chilies I used were “mild” but feel free to kick the heat up a notch if you so desire. (I’m a wimp when it comes to “spicy hot” food!) I used fresh corn in this recipe because I had some on hand but you could use frozen or even canned corn with successful results.

I always rinse and drain black beans before adding them to any recipe. Salsa is mixed with the vegetables and placed in the slow cooker, then the chicken breasts are added and additional salsa spooned over the top of the chicken. This recipe specified chopping the chicken before serving  but I preferred to leave the chicken breasts intact to be able to serve an entire chicken breast to each person. This is a nice option though in case an additional person showed up for supper the chicken could be chopped up to make it go further!

Chicken Azteca – The Recipe

Chicken Azteca
Serves 5
Chicken breasts covered with a creamy sauce containing cream cheese, black beans, corn, salsa, garlic and cumin. Serve over rice and top with Cheddar cheese.
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  1. 1 15-oz. can black beans, rinsed & drained
  2. 2 cups corn kernels (fresh, frozen or canned)
  3. 1 clove garlic, minced
  4. 1/2 teaspoon ground cumin
  5. 1-2 cups salsa, divided
  6. 1 4-oz. can mild diced green chilies
  7. 5 boneless chicken breasts
  8. 1 8-oz. package cream cheese, cubed (may use reduced-fat version)
  9. Cooked Rice
  10. Shredded Cheddar Cheese
  1. Combine beans, corn, garlic, cumin, green chilies and half of salsa in slow cooker.
  2. Arrange chicken breasts over top. Pour remaining salsa over top of chicken.
  3. Cover. Cook on high 2-3 hours or low 4-6 hours.
  4. Remove chicken and cut into bite-sized pieces. Return to cooker.
  5. Stir in cream cheese. Cook on high until cream cheese melts.
  6. Spoon chicken and sauce over cooked rice. Top with shredded cheese, if desired.
  1. Chicken breasts may be left whole instead of chopping them up - your choice.

 Black Beans

Just a few words about black beans are in order. Recent research has shown that black beans provide special support for digestive tract health. Black beans are a good source of fiber and anti-inflammatory phytonutrients. With a low glycemic index, black beans have about 114 calories per 1/2 cup serving. Black beans are also called turtle beans and are a staple in the cuisines of Mexico, Brazil, Cuba, Guatemala and the Dominican Republic.

Another great fact about black beans is that there is little difference in the nutritional value of canned black beans and those that you cook yourself from the dried state. If canned black beans are more convenient then use them.

Try this recipe soon – I know you’ll enjoy the creamy sauce with the Southwestern flavors with chicken!

Beat the heat by using your slow cooker this summer!

Remember to Savor the Flavor!


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Pimento Corn Soup

Pimento Corn Soup

Pimento Corn Soup is a quick and easy, mouthwatering soup featuring fresh corn, onions and diced pimentos. Fresh corn is in season and is at its best in the summertime so now is the time to make this delicious soup! At other times of the year frozen corn may be used in this recipe to produce a quality product.

Corn Tips

When selecting fresh corn, be sure to look for fresh green husks, dry silks and even rows of plump kernels. When you pop a kernel with your fingernail, if it is watery, then the corn is immature. Thick and starchy milk in the kernels indicates the corn is old.

It’s best to keep corn refrigerated, unwashed and in the shuck until you are ready to prepare it. The number of ears you’ll need for each recipe will vary with the size of the corn. An average ear of corn usually yields 1/2 – 2/3 cup of cut corn.

Here’s a tip for cutting corn off the cob that makes it easy to catch the corn kernels – place the ear of corn on the hole in a Bundt pan. Hold the ear of corn with one hand and slice off the kernels with a knife held in the other hand. The cut kernels will fall into the Bundt pan, making them easy to control. You won’t have corn all over your countertops!

Pimento Corn Soup Recipe

Pimento Corn Soup
Yields 4
A quick and easy, mouthwatering soup featuring fresh corn off the cob, onions and diced pimento.
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  1. 3/4 cup diced onion
  2. 2 tablespoons butter, melted
  3. 2 cups fresh corn cut from cob (4-5 ears)
  4. 2 cups chicken broth
  5. 1/4 teaspoon pepper
  6. 5 oz. evaporated milk, undiluted
  7. 1 4-oz. jar diced pimento
  8. Paprika (optional)
  1. Cook onion in butter in a large saucepan 3 minutes, stirring occasionally.
  2. Add corn; cook 3 minutes, stirring constantly.
  3. Stir in chicken broth and pepper.
  4. Cover, reduce heat to low, and simmer 5 minutes.
  5. Stir in milk; cook until thoroughly heated. (Do not boil.)
  6. Add pimento; stir well.
  7. Ladle soup into bowls; sprinkle with paprika, if desired.
  1. Top Pimento Corn Soup with grated cheese, crumbled bacon, oyster crackers or whatever meets your fancy!
 Pimento Corn Soup pairs well with a nice tossed salad for a delicious meatless meal!

Parting Comments

Although corn is available year round in most markets, the best and least expensive corn is available during the summer months and locally grown is the best!

Corn has a medium glycemic index, contains 5-6 grams protein per cup and about 74 calories per ear. Corn contains antioxidants, fiber and manganese, an essential mineral.

Corn is widely cultivated throughout the world with the USA producing 40% of the world’s harvest.

Americans consume corn in many diverse ways from corn tortillas to corn chips to corn-on-the-cob!  Thanks to the native Americans for introducing the colonists to corn or maize!

Cook some corn soon during its prime season!

Remember to Savor the Flavor of fresh corn!


*If you’d like to receive new Silver Foodie posts automatically, please enter your e-mail address in the space under “Silver Foodie Updates” on the right side bar, then click “Sign up.” Thank you!

For a list of link parties in which I participate weekly, please click on “Link Parties” on the header menu bar or scroll down the right sidebar.

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