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Loaded with black beans, corn, creamy polenta, chicken, and two kinds of cheese, is hearty and satisfying any day of the week.

Southwestern Crockpot Chicken Polenta

Loaded with black beans, corn, creamy polenta, chicken, and two kinds of cheese, is hearty and satisfying any day of the week
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Prep Time 15 minutes
Cook Time 5 hours
Course dinner, lunch, Main Course
Servings 6

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
Keyword chicken and polenta, creamy crockpot chicken, creamy polenta, crock pot mexican chicken, crockpot mexican chicken
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