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Slow-Cooked Southwest Chicken


  • 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


  • 1. 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.
  • 2. 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.


Average Rating: 4.480769
  • 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.

  • Kathyjordan
    May 4, 2015

    Good base to change to your own families taste

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