This Slow-Cooked Southwest Chicken is a flavorful and hearty dish perfect for a busy weeknight or a lazy weekend. The slow-cooker allows the spices to blend beautifully, creating a tender, juicy chicken with a southwestern kick. This dish is gluten-free and pairs wonderfully with rice, quinoa, or a fresh green salad.
prep time: 20 minutes & cook time: 4-6 hours / serves: 6
Nutritional Information (per serving): Calories: 320, Carbs: 12g, Protein: 35g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 95mg, Fiber: 4g
ingredients
6 boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (15 oz) diced tomatoes with green chilies
1 cup salsa
1 bell pepper, diced
1 onion, diced
2 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1 tsp paprika
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
instructions
Place the chicken breasts in the bottom of the slow cooker.
Add black beans, corn, diced tomatoes, salsa, bell pepper, onion, and garlic on top of the chicken.
Sprinkle chili powder, cumin, paprika, salt, and pepper over the mixture.
Cover and cook on low for 4-6 hours, or until the chicken is cooked through and tender.
Shred the chicken with two forks, mix everything together, and let it cook for an additional 15 minutes.
Stir in fresh cilantro before serving.
recipe tips:
For extra heat, add a chopped jalapeño or a few dashes of hot sauce.
Serve with a dollop of sour cream or a sprinkle of shredded cheese.
Leftovers make a great filling for tacos or burritos.