Barbecued Sticky Ribs
Slow-Cooked Southwest Chicken

Slow-Cooked Southwest Chicken

  • 6 Servings
  • Prep: 15 min.
  • Cook: 6 hours

“With just 15-minutes of prep, you'll be out of the kitchen in no time. This deliciously low-fat dish gets even better served with reduced-fat sour cream and chopped cilantro.”
—Brandi C., Santa Maria, California

Ingredients

  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
  • 1/2 pound boneless skinless chicken breast
  • 1 jar (8 ounces) chunky salsa
  • 1 cup frozen corn
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 3 cups hot cooked rice

Directions

  1. In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low for 6-8 hours or until a thermometer reads 170°.
  2. Shred chicken with two forks and return to the slow cooker; heat through. Serve with rice. Yield: 6 servings.

 

Taste of Home Most Requested Recipes 2013

This recipe is featured in:
Taste of Home Most Requested Recipes 2013

You'll get 400+ of our most popular recipes & tips, from family-pleasing main dishes and sides to seasonal favorites and delectable desserts—plus our editors' favorite recipes from real home cooks like you!

Accept your FREE PREVIEW of
Taste of Home Most
Requested Recipes 2013

Free Preview