Slow-Cooked Southwest Chicken (Crockpot)

Contributed By: Parker


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 3 to 4 hours or until a thermometer inserted in chicken reads 165°.
2. Shred chicken with 2 forks and return to slow cooker; heat through. Serve with rice. If desired, serve with lime wedges and fresh cilantro.

Helpful Hints:

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.
TOTAL TIME: Prep: 15 min. Cook: 3 hours
YIELD: 6 servings.
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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