Slow-Cooked Southwest Chicken Recipe
Slow-Cooked Southwest Chicken Recipe photo by Taste of Home

Slow-Cooked Southwest Chicken Recipe

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
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 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.

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. Yield: 6 servings.
Originally published as Slow-Cooked Southwest Chicken in Healthy Cooking February/March 2009, p38

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.

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
   (42)
RATING DISTRIBUTION
5 Star
 (30)
4 Star
 (9)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
Reviewed Sep. 30, 2014

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

MY REVIEW
Reviewed Jan. 21, 2014

"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."

MY REVIEW
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
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."

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