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
- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Slow-Cooked Southwest Chicken
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"It was good, not great. Kind of "bland" but haven't figured out how to spice it up."
"Everyone loved this, I used Mexican oregano in place of the dried parsley that I didn't have and also added a tsp. of Ancho Chili powder. Definitely a keeper."
"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!"