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Slow-Cooked Southwest Chicken (from Taste of Home)

Posted Mar 13 2010 6:00pm
  • 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

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. Yield: 6 servings. I like to add cheese at the end. you can also dial up or down the spice level, depending on the kind of salsa you use, and whether you used diced tomatoes with or without green chilies. Enjoy!

Overall rating:

  • Simplicity: 4
  • Taste: 3
  • Nutrition: 4.5

Total rating: 4

Wendi's report (via brother Keith): Complete honesty here. I gave this meal to my brother Keith to make. He did a fantastic job. Overall, we enjoyed the meal but a few changes Keith made may have brought the taste down a bit. We were a little short on salsa and a little heavy on chicken. We also didn't add cheese at the end as recommended. Keith suggests that next time we eat it or try it, we add the cheese and the correct amount of salsa. I think this is recipe for people to try but we weren't blown away by it. A tad bland. The kids however (except, no surprise here, Isaac) really liked it. Charleigh and Elijah chowed down and even got seconds and thirds.

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