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Slow Cooker Southwest Chicken Recipe

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This recipe for Slow Cooker Southwest Chicken is from The Van Hook/Harnagel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans (15 ounce) Black beans, rinsed and drained
1 can (14 1/2 ounce)_ reduced sodium chicken broth
1 can (14 1/2 ounce) 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
1 teaspoon ground cumin
1/4 teaspoon pepper
3 cups hot cooked rice
Lime wedges and fresh cilantro leaves, optional
Directions:
Directions:
In a 2-3 quart slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn, and seasonings.

Cover and cooke on low for 3-4 hours or until thermometer reads 165º.

Shred chicken with 2 forks and return to the slow cooker, Heat through.

Serve with Rice
If desired, can serve with lime wedes and fresh cilantro.

FREEZE OPTION: After shredding chicken, freeze cool mixture in freezer containers.
To use partially thaw in refrigeratro overnight.
Heat through in a sauce pan, stirring occastionally and adding a little brothnor water if necessary.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minute prep

 

 

 

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