Description
A Southwest-inspired slow cooker dish featuring tender shredded chicken, vibrant tomatoes, chilies, corn, and black beans, infused with warming spices. Effortlessly savory and hearty, this no-fuss recipe is perfect for cozy weeknights.
Ingredients
3 boneless, skinless chicken breasts (about 1.5 lbs total)
2 cans diced tomatoes with green chilies (10 oz each)
1 can black beans (15 oz), drained
1 cup frozen corn kernels
1 small red onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup fresh cilantro, chopped
1 tbsp lime juice
Instructions
Pat chicken dry and season with half the spices.
Heat olive oil in a skillet; brown chicken on both sides (optional).
Add all ingredients (including uncooked chicken) to the crockpot.
Cook on low for 6-8 hours.
Shred chicken into the mixture, add corn and beans.
Stir and cook 15 minutes longer.
Season with remaining spices and lime juice before serving.
Notes
Substitute coconut oil for olive oil if preferred
Add diced bell peppers or zucchini for extra veggies
Store in air-tight containers up to 3 days
Reheats well in the microwave
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2.5g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 70mg