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Slow-Cooked Southwest Chicken Recipe
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Slow-Cooked Southwest Chicken Recipe

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4.5 27 44
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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
TOTAL TIME: Prep: 15 min. Cook: 6 hours
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 6 hours
MAKES: 6 servings

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

Nutritional Facts

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

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.
    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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Slow-Cooked Southwest Chicken

AVERAGE RATING
(44)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (10)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Orbs
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
Reviewed May. 4, 2015

"Good base to change to your own families taste"

MY REVIEW
danielleylee
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
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
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
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
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
Reviewed Jan. 22, 2013

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

MY REVIEW
alzingone
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
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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