Slow-Cooked Southwest Chicken Recipe
- 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°.
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.
1 cup: 320 calories, 1g fat (trace saturated fat), 21mg cholesterol, 873mg sodium, 56g carbohydrate (7g sugars, 8g fiber), 19g protein
Reviews for Slow-Cooked Southwest Chicken
"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."
"Good base to change to your own families taste"
"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."
"It was good, not great. Kind of "bland" but haven't figured out how to spice it up."
"Easy to make. I blended the salsa and Rotel because the kids don't like "chunks". They all loved it. Served over rice"
"So simple and easy! The beans and corn made such a filling, flavorful salsa that I didn't even serve with the rice."
"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!"
"I only used one can of black beans, doubled the corn, and added cilantro and lime juice."
"I love to use my slow-cooker whenever possible, and I make this recipe often. It's delicious and full of flavor."
"This was so simple to make and it really tastes great. I sprinkled some grated Colby Jack 2% Cheese on top - Delicious!"
"My familyloves this dish. I've also tried it with thigh meat, which add flavor. I alway beef up the meat and add a little more corn. Also great topped with sharp cheddar and tortilla chips on the side."
"Delicious!! Followed the recipe, and it came out great. My husband is a super picky eater, and he loved it :) A definite keeper at our house!"
"We loved this recipe! I only used 1 can of beans and used a whole can of corn. I thought it had great flavor and was very easy to put together."
"Our family loved this just the way it is. I thought the salt level was good for being a low-salt recipe. Even my son who doesn't like beans thought it was good."
"We like to substitute a can of drained ranch beans for one of the cans of black beans and add more chicken. Leftovers make a yummy filling inside flour tortillas."
"This is a great recipe. I always add one more chicken breast."
"This was nothing all that great by itself but I took the leftovers and without warming them up put them in a salad with sour cream and salsa for the dressing and it was very good."
"This was lacking in flavor the first time I made it, so this time around I added a bit more cumin and some chili powder. Also a little sea salt. Cheese sprinkled on the final product made it a bit more flavorful too. We were out of black beans so I used pinto and it was still yummy. Definitely easy and affordable. Very filling as well."
"This recipe is awesome.. I actually decided to make it more soupy. The first time i made it i did it like the recipe said and loved it but this last time i added more broth and cumin and added salt to the recipe.. it has the best flavor and we have actually decided to add it to our health food stores menu as a soup.. so yummy!"
"Great wrapped up in tortillas!"
"This is delicious! I don't care for black beads so I used red beans. I bet this would be great rolled up in corn tortillas."
"My husband and I love this dish. Sour cream makes it a lot better."
"Made this for my son-in-law who loves Southwest and chicken foods. He said it was excellent. I used brown rice which gave it even more flavor."
"A good solid winter recipe. I grated monteray jack cheese on top after dishing onto each plate... and let it melt...yum."
"This is really good and it makes way more than six servings. You could feed a small army with this one!"
"This is one of the few Taste of Home or Healthy Cooking recipes that didn't impress me. As my husband put it, "it's nothing special.""
"This is very delicious. I make it all the time on chilly days."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.