Slow Cooker Southwest Chicken

A meal fit for any College Boy!  And it is lactose free!  I came across this recipe the other day at the Pioneer Woman's Tasty Kitchen website.  Anything that I think the family will like, plus be able to make it in a slow cooker?? Well, that is a major plus in my book.  I LOVE my Crock Pot!  This old thing has been going strong for almost 25 years. Can you see it to the right in the above photo?  I hear the new ones now have a timer on them, which would be great, but as long as my dinosaur is still working, I'm using it! 

3 out of 4 loved it,but the 5 year old thought it was a little too spicy. We also had it with some White Mountain Publix bread.  College Boy is spreading his butter on a piece above.

This shows how the two oldest kids had NO TROUBLE cleaning their plates!

And mix it with table conversation?  Priceless!  This recipe is definitely a keeper!

Slow-Cooked Southwest Chicken

Added by musingsfromthekitchen on December 16, 2009 in Main Courses, Slow Cooker

Prep Time 10 Minutes
Cook Time 6 Hours Servings 6 Difficulty Easy

Ingredients

30 ounces, weight Canned Black Beans, Rinsed And Drained
14-½ ounces, fluid Reduced Sodium Chicken Broth
14-½ ounces, weight Canned Diced Tomatoes With Green Chilies
1½ pounds Chicken Breast
16 ounces, weight Salsa
1 cup Frozen Corn
1 Tablespoon Dried Parsley
1 teaspoon Cumin
¼ teaspoons Pepper
Salt To Taste
Hot Rice, To Serve
Preparation Instructions

In a 2-3 quart slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low for 6-8 hours or until chicken shreds easily. Shred the chicken and return to the slow cooker. Serve with rice.