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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
  • Total Time
    Prep: 15 min. Cook: 3 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 chiles, 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
  • Optional: Lime wedge and fresh cilantro leaves

Directions

  • In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low until a thermometer reads 165°, 3-4 hours.
  • Shred chicken with two forks and return to the slow cooker; heat through. Serve with rice. If desired, serve with lime wedges and fresh cilantro.
    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.
Nutrition Facts
1 cup: 320 calories, 1g fat (0 saturated fat), 21mg cholesterol, 873mg sodium, 56g carbohydrate (7g sugars, 8g fiber), 19g protein.

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Reviews

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Average Rating:
  • Lois
    Jun 18, 2020

    It had no taste. Added more salsa and topped with sour cream and that helped. Trying to delete this recipe from my recipe box and it won’t let me.

  • ellimaye1
    Jan 24, 2020

    I made this exactly as stated. It was incredibly soupy so much so that I ate it as a soup while the rest of the family ate it over rice. It was easy but not anything special so I probably won't make it again.

  • jstowellsupermom
    Sep 15, 2019

    Easy recipe that can be used so many ways! Whole family loved this. I served it over the rice but would also be good wrapped in a tortilla or turned into nachos!

  • cynandtom
    Jun 20, 2019

    I added more chicken, some chili powder and paprika, and replaced 1 can black beans with kidney beans. Literally took 5 minutes to put together. 3-4 hours on low did not seem like enough cooking time for me, I cooked for 6 hours on low. Perfect! Very tasty!

  • Maeve
    Apr 8, 2019

    Nope! Tasted like tomato soup, despite the multiple other ingredients. Wasn't even remotely spicy. Actually threw the remainder out because I couldn't face another serving of it. Taking it off my recipe keeper.

  • pajamaangel
    Jan 9, 2019

    Flavor on a budget and busy schedule! This is my kind of recipe. It had great flavor and was filling over rice. I will add this to my favorites.

  • rwarobick
    Oct 17, 2018

    We eat this often. One major change I make to the recipe is that I do it in my electric pressure cooker and use frozen chicken thighs. I cook the thighs first on the "Chicken' setting (20 minutes) then add the rest of the ingredients and cook again on the "Chicken" setting. I use Chicken thighs. The last time I used Mango Salsa

  • angela32
    Jun 29, 2018

    This was pretty good as is, but it needed a little something else for our liking. So I added some salt and garlic powder and it was delicious. Served over rice and everyone loved it.

  • s_pants
    Aug 29, 2017

    The whole family enjoyed this. I was not expecting my 11 and 8 years old to really like it, but they both said they would eat it again. Loved adding just a little sour cream with it. Definitely a win for how fast it came together in the slow cooker.

  • Orbs
    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.