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5 from 1 vote

Slow Cooker Southwest Chicken with an Instant Pot


  • 3 medium size boneless skinless chicken breasts
  • 1 C. frozen corn
  • 1 C. black beans
  • 4.5 oz can of diced green chiles
  • 16 oz salsa any brand
  • salt & pepper to taste


  • Spray the inside of the slow cooker with non-stick cooking spray.
  • Place the boneless skinless chicken breasts in the bottom of the slow cooker.
  • Salt & pepper the chicken breasts.
  • Pour the frozen corn, salsa, black beans and green chiles over the chicken breasts.
  • Heat on low for 5-6 hours or 3-4 hours on high.
  • Shred the chicken and serve over rice or in tortillas.