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Slow-Cooked Southwest Chicken
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Description
This is a very easy and simple dish to make on those days you are going to be gone all day.
Ingredients
- 30 ounces, weight Canned Black Beans, Rinsed And Drained
- 14-½ ounces, fluid Reduced Sodium Chicken Broth
- 14-½ ounces, weight Canned Diced Tomatoes With Green Chilies
- ½ pounds Chicken Breast
- 16 ounces, weight Salsa
- 1 cup Frozen Corn
- 1 Tablespoon Dried Parsley
- 1 teaspoon Cumin
- ¼ teaspoons Pepper
- Salt To Taste
- Hot Rice, To Serve
Preparation
In a 2-3 quart slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low for 6-8 hours or until chicken shreds easily. Shred the chicken and return to the slow cooker. Serve with rice.
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4 Comments
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missmcs on 5.3.2010
This was so delicious. I tripled the chicken in this recipe because there is a lot of liquid. I also served it on tortilla chips with shredded cheese on top instead of over rice.
8tinypaws on 3.9.2010
I made this and it’s very tasty! Next time I’ll double, maybe triple the chicken as it makes a ton of liquid. After spooning over the rice, I added some shredded mexican cheese on top which made it extra yummy if you don’t mind the extra calories. I suppose you could also add some shredded cheese to the recipe to give it that flavor.
I made 3 slow cooker recipes from this site in one week and this one was the best. Thank you!
jesswelt on 2.9.2010
I made this for dinner tonight. 10 minutes to prep, 5 minutes to boil rice and plate the food. This is so delicious!
ADashOfInsanity on 12.18.2009
This sounds soooo yummy…and easy! I love using my slow cooker. Adding this one to the menu!