Slow Cooker Southwest Chicken
Slow cooker southwest chicken: chicken breasts cooked under salsa, diced tomatoes with green chilies, taco seasoning, black beans and corn on high 2 1/2 to 3 1/2 hours or low 4 1/2 to 6 hours to 165F, then shredded. Serves 6.
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Ingredients
- 2 pounds boneless, skinless chicken breasts trim excess fat; chicken thighs also work
- 1 jar salsa 16 ounces; any kind
- 1 can diced tomatoes with green chilies 14.5 ounces, undrained
- 1 packet taco seasoning 1.5 ounces
- 1 teaspoon black pepper
- 1 can black beans 15 ounces, drained and rinsed
- 1 can whole kernel corn 15.5 ounces, drained
Instructions
- Add the chicken breasts to the bottom of the slow cooker.
- Top with the salsa, diced tomatoes with green chilies, taco seasoning, black pepper, black beans and corn.
- Cover and cook on high for 2 1/2 to 3 1/2 hours or on low for 4 1/2 to 6 hours, until the chicken is cooked through and reaches 165°F on a food thermometer.
- Remove the chicken and shred it with two forks while it is still hot. Add it back to the pot and mix until well combined.
- Serve over rice or in tortillas with your favorite toppings.
Notes
Thaw the chicken fully before it goes in the slow cooker. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat to 165°F on the stove, in the microwave or oven, not in the slow cooker.
Nutrition
Serving: 1servingCalories: 306kcalCarbohydrates: 25.6gProtein: 40.2gFat: 5.7gSodium: 1046mgFiber: 9gSugar: 7.1g
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