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
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
Reviews
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!
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!
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.
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.
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
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.
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.
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.