Slow-Cooked Southwest Chicken

Photo by Samantha O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

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 OR tortilla chips

Directions

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 chicken shreds easily with two forks. Shred chicken and return to the slow cooker; heat through. Serve with rice or eat as soup with tortilla chips.

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