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Southwestern Crockpot Chicken Recipe

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This recipe for Southwestern Crockpot Chicken, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leslie Bush
Added: Thursday, October 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breasts, skin and bones optional
1-2 cans black beans (15 oz each)
1 (28 oz) can whole tomatoes
1-2 cups corn kernels (fresh, frozen or canned)
1 green bell pepper, cut into strips
1-2 T ground cumin
1-2 T chili powder
1/2 tsp. dried oregano (optional)
jalapeņo slices (optional)

Directions:
Directions:
Place chicken in bottom of crockpot. Add vegetables and spices and stir, leaving chicken on bottom of pot. Cook on low setting for 8-12 hours. Stir to move chicken from bottom after about 6 hours if you get a chance.

Split chicken breasts with rib meat give the best flavor, but you'll have to pick out the skin and bones before serving. Using boneless, skinless chicken breasts avoids the problem. Drain the black beans if you're watching your salt intake. Any kind of peppers will work as long as you can stand the heat. Fresh, roasted corn adds a nice carmelized flavor. I like this as a stew but it's also fine over rice if unexpected dinner guests show up.

 

 

 

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