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Slow-Cooked Southwest Chicken

 Slow-Cooked Southwest Chicken
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
6 ServingsPrep: 15 min. Cook: 6 hours


  • 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


  • 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. Yield: 6 servings.
Nutritional Facts: 1 cup chicken mixture with 1/2 cup rice equals 320 calories, 1 g fat (trace saturated fat), 21 mg cholesterol, 873 mg sodium, 56 g carbohydrate, 8 g fiber, 19 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Slow-Cooked Southwest Chicken (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.