Crockpot Southwestern Chicken

SOuthwestern ChickenSince it’s too hot in the kitchen to cook, this Holly Clegg recipe is perfect for days when you’d rather be by the pool or at the ball field. (Ironically, this dish does not come from Clegg’s Too Hot in the Kitchen cookbook but rather her Kitchen 101 staple.) Clegg advises using crockpot liners so your cleanup is as easy as your meal prep. Visit www.hollyclegg.com or see her full line of cookbooks in store for more cooking ideas.

Ingredients

  • 1 1/2 cups fat-free chicken broth
  • 1 (10-oz.) can diced tomatoes with green chilies
  • 1 (15-oz.) can black beans, rinsed and drained
  • 1/2 cup chopped red onion
  • 2 cups frozen corn
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 2 pounds of boneless, skinless chicken breasts
  • salt and pepper to taste
  • 1 bunch green onions, chopped

Preparation

In 3.5-6 quart slow cooker, insert plastic liner if desired and combine all ingredients except green onions in pot. Cook on LOW 7 hours. Remove chicken breasts and shred with two forks. Return shredded chicken to crock pot. Add green onions and season to taste. Serve over rice, over salad greens, or wrapped in a fresh tortilla.

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