Slow-Cooked Southwest Chicken Recipe

4.5 27 44
Slow-Cooked Southwest Chicken Recipe
Slow-Cooked Southwest Chicken Recipe photo by Taste of Home
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Slow-Cooked Southwest Chicken Recipe

Read Reviews
4.5 27 44
Publisher Photo
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 Castillo - Santa Maria, California
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 6 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 6 hours

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

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°.
Shred chicken with two forks and return to the slow cooker; heat through. Serve with rice.
Freeze option: After shredding chicken, freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Yield: 6 servings.
Originally published as Slow-Cooked Southwest Chicken in Healthy Cooking February/March 2009, p38

Nutritional Facts

1 cup: 320 calories, 1g fat (0 saturated fat), 21mg cholesterol, 873mg sodium, 56g carbohydrate (7g sugars, 8g fiber), 19g protein.

  • 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
  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.
    Freeze option: After shredding chicken, freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
    Yield: 6 servings.
Originally published as Slow-Cooked Southwest Chicken in Healthy Cooking February/March 2009, p38

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Reviews forSlow-Cooked Southwest Chicken

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MY REVIEW
Orbs User ID: 7287623 229025
Reviewed Jul. 5, 2015

"I cut this recipe in fourths. We are vegetarians, so for the chicken, I used Quorn Jalapeno Stuffed Veggie chicken. I added a hot salsa and cannelli beans and served it over fresh cheese tortellini. It was delicious. Thank you, Brandi, for sharing your recipe."

MY REVIEW
Kathyjordan User ID: 6897948 225886
Reviewed May. 4, 2015

"Good base to change to your own families taste"

MY REVIEW
danielleylee User ID: 4484886 118726
Reviewed Nov. 2, 2014

"I made this today. My husband really liked it. We added it to tortillas with sour cream and Mexican blend cheese. It cooked for 12 hours on low but I put the chicken in frozen. It probably didn't need to cook for 12 hours but something came up. I didn't have a can of rotel so I used one can of diced tomatoes and a small can of green chilies. I also added some cilantro and ancho chili powder as recommended below. To lower the sodium I used bush's sodium beans and they stayed intact."

MY REVIEW
lolohiser User ID: 5362556 160366
Reviewed Sep. 30, 2014

"It was good, not great. Kind of "bland" but haven't figured out how to spice it up."

MY REVIEW
Jami4 User ID: 5573747 179075
Reviewed Jan. 18, 2014

"easy to make. I blended the salsa and Rotel because the kids don't like "chunks". They all loved it. Served over rice"

MY REVIEW
rllewis7 User ID: 7124309 160335
Reviewed Jul. 24, 2013

"So simple and easy! The beans and corn made such a filling, flavorful salsa that I didn't even serve with the rice."

MY REVIEW
kerrynjames User ID: 5662698 176975
Reviewed Feb. 21, 2013

"easy to make as I had all of the ingredients in the pantry. Decent dish, I'll definitely make it again if I'm short on time. Thanks for the recipe!"

MY REVIEW
hatmaker4ever User ID: 7099329 118724
Reviewed Jan. 22, 2013

"I only used one can of black beans, doubled the corn, and added cilantro and lime juice."

MY REVIEW
alzingone User ID: 5785132 176974
Reviewed Jun. 2, 2012

"I love to use my slow-cooker whenever possible, and I make this recipe often. It's delicious and full of flavor."

MY REVIEW
Kathy Zitko User ID: 1168352 110991
Reviewed Nov. 17, 2011

"This was so simple to make and it really tastes great. I sprinkled some grated Colby Jack 2% Cheese on top - Delicious!"

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