Slow-Cooked Southwest Chicken

  Dinner

With just 15-minutes of prep, you'll be out of the kitchen in no time. This deliciously low-fat dish gets even better served with reduced-fat sour cream and chopped cilantro.

Slow-Cooked Southwest Chicken

Average Rating: 4.436363

TOTAL TIME: Prep: 15 min. Cook: 3 hours
YIELD: 6 servings.

Ingredients

  • 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 chiles, 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
  • Optional: Lime wedge and fresh cilantro leaves

Instructions

  • 1. In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low until a thermometer reads 165°, 3-4 hours.
  • 2. Shred chicken with two forks and return to the slow cooker; heat through. Serve with rice. If desired, serve with lime wedges and fresh cilantro.
    Freeze option:
    After shredding chicken, freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts

1 cup: 320 calories, 1g fat (0 saturated fat), 21mg cholesterol, 873mg sodium, 56g carbohydrate (7g sugars, 8g fiber), 19g protein.

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