Slow-Cooked Southwest Chicken

There is nothing better than having dinner ready when you get home from work. This is a great quick and healthy slow-cooker dinner for those busy weekdays. All you have to do is make some rice when you get home, easy peasy! Recipe comes from Taste of Home.

Recipe Review:


  • Steps: 2
    • Rating: Easy
  • Involvement
    • 15 min. prep
    • Rating: Easy
  • Ingredients & availability
    • 10 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Slow Cooker
  • Can opener
  • Measuring cups/spoons
  • Rice cooker or stove pot
  • Forks
  • Mixing spoon

The Recipe

Time: 15 min. prep

Servings: 6

Calories/cup: ~ 320


  • 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 (I couldn’t find them together so I just bought a can of diced tomatoes and green chilies separately)
  • 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


  1. In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low 6-8 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.