This cozy Crockpot Chicken Polenta is creamy, cheesy comfort in a bowl—tender chicken, black beans, and corn simmered in coconut milk and finished with melted cheddar and parmesan. Simple, hearty, and perfect for busy days.
This recipe uses coconut milk which gives a richer texture to the polenta, making it creamy and smooth. The coconut flavor blends well with the natural sweetness of polenta and adds a slightly sweeter and richer flavor.
Why You’ll Love Southwestern Crockpot Chicken Polenta
Easy recipe – 10 minutes of prep, everything into one pot!
Simple Ingredients – you don’t need anything fancy, and use basic pantry ingredients
Cozy and filling – a warm, satisfying meal you can cozy up with
Healthy ingredients – beans, corn, and coconut milk with chicken for protein
Ingredients in Southwestern Crockpot Chicken Polenta
Polenta – I like Bob’s Redmill
The creamy base that thickens as it cooks, soaking up all the flavors.
Full-Fat Coconut Milk – Adds richness and keeps the polenta silky—light coconut milk won’t give the same texture.
Chicken Broth – Provides flavor and moisture so the polenta stays smooth, not dense.
Black Beans Add heartiness and a creamy texture contrast.
Corn – Brings pops of sweetness and ties in with the corn-based polenta.
Oregano, Garlic Powder, Cumin, Onion Powder – Build layers of warm Southwestern flavor without extra prep.
Cheddar Cheese – Melts in for extra creaminess and tang.
Parmesan Cheese – Adds nutty, salty depth that rounds out the richness.
Instructions
- Add all ingredients except the cheese into the crockpot and stir until well combined
- Cook on low heat for 5-6 hours. The time may vary between crockpots, so towards the end of the cooking time, check the polenta to make sure it’s fully cooked. It should have a soft, smooth texture, and not feel grainy. Also, it’s best to stir the polenta every hour or two to make sure it doesn’t stick to the sides of the crockpot
- Remove the chicken and shredded into small pieces
- Stir both cheeses into to the crockpot, cover with the lid, and leave the crockpot on warm for 30 minutes
What To Serve with Southwestern Crockpot Chicken Polenta
Toppings:
Sour cream
Avocado
Salsa
Lime
Cilantro
Fresh tomato
Serve with
Tortilla chips
Corn or flour tortillasÂ
What Is Polenta and What Does it Taste Like?
Polenta is a traditional Italian dish made from coarsely ground yellow cornmeal, and it’s been a staple in Italian cuisine for centuries you can find it in various forms across the country. It’s a versatile ingredient that’s used for the base of recipes, alone or baked.
Polenta has a subtle, slightly sweet corn flavor with a creamy texture, and takes on the flavors of the ingredients it’s cooked with such as butter, cheese, or herbs.
Storage
Stored in an air-tight container Southwestern Crockpot Chicken Polenta lasts up to 4-5 days in the refrigerator.
To reheat, add a little water or broth to the pot and heat over medium heat until warm.
You can also reheat it in the microwave, but be sure to add a little liquid first, or it will be dry.
Southwestern Crockpot Chicken Polenta
Ingredients
- 1 cup uncooked polenta
- 1 14 oz can full-fat coconut milk
- 5 cups chicken broth
- 1 lb uncooked chicken breasts
- 1 15 oz can black beans drained
- 1 15 oz can can corn
- 1 tsp oregano
- 2 tsp garlic powder
- 2 tsps cumin
- 1 tsp onion powder
- salt to taste
- pepper
- ½ cup shredded cheddar
- ½ cup shredded parmesan cheese not grated
Instructions
- Add all ingredients except the cheese into the crockpot and stir until well combined
- Cook on low heat for 5-6 hours or high for 3-4 hours. The time may vary between crockpots, so towards the end of the cooking time, check the polenta to make sure it’s fully cooked. It should have a soft, smooth texture, and not feel grainy. Also, it’s best to stir the polenta every hour or two to make sure it doesn’t stick to the sides of the crockpot
- Remove the chicken and shredded into small pieces
- Stir both cheeses into to the crockpot, cover with the lid, and leave the crockpot on warm for 30 minutes
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