This recipe for slow-cooker southwestern chicken will rescue you when you don’t feel like working over a hot stove—especially when you keep these ingredients stocked in the pantry or freezer. Dump canned black beans, corn, diced tomatoes, chicken, spices and broth in a slow cooker, and let the appliance go for a few hours on the countertop. When it’s ready, you’ll have a filling one-pot meal to serve over hot rice or to stuff inside tortillas for quesadillas or burritos. Plus, it’s easy to customize crockpot southwestern chicken for a new dish every time; just use different beans, extra vegetables, mild or spicy salsa and your favorite toppings.

Ingredients for Slow-Cooker Southwest Chicken

• Black beans: Canned black beans bulk up this dish and provide plenty of healthy protein.
• Tomatoes with diced chilies: Look for brands like Ro-Tel on the shelf next to the canned tomatoes or southwestern and Mexican ingredients. They’re available in mild or spicy versions.
• Chicken: One half-pound chicken breast is all you need for this recipe. To easily debone chicken breasts, all you need is a sharp knife and a cutting board.
• Salsa: Choose your favorite variety and spice level of jarred salsa. You can also use a freezer salsa made from your garden’s fresh veggies.
• Corn: Frozen or canned corn is the easiest option here. You can also slice the kernels from leftover corn on the cob and add them to the slow cooker.
• Chicken broth: Crockpot southwestern chicken is even better when you use your own homemade chicken broth. You can also use any of the best store-bought chicken broth brands.
• Hot cooked rice: Pick your preferred type of rice to serve with this dish, like quick-cooking jasmine or nutty, healthful brown rice. To save time, you can freeze cooked rice in advance and then just heat it up in the microwave.
• Spices: Add dried parsley, cumin and pepper to complement the salsa flavors in this dish.
• Garnishes: Lime wedges and chopped cilantro leaves are just some optional ideas for garnishes.

Taste of Home