A slow cooker southwest chicken dinner to serve over rice or noodles, or even in taco shells.
Prep time 20 mins, Cook time 6 hours, total time 6 hours 20 mins, Serves: 6- 8 servings.
- 2 tbs olive oil
- 1½ lbs boneless skinless chicken
- 1 medium onion diced
- 2 green pepper diced
- 1 jalapeno, deseeded and minced
- 2 cups corn
- 2 cups black beans
- 2 cloves crushed garlic
- 14.5 oz can of diced tomatoes with Chilis (Red Gold used)
- ½ tsp cumin
- ½ tsp coriander
- ½ tsp oregano
- To serve:
- Shredded cheese
- 2 green onions diced separate tops and whites
- 2 handfuls of cilantro minced and separated.
- 1 lime juiced
- sour cream
- Cooked rice
- Heat a pan with oil on the stovetop.
- Sear chicken, and place in crockpot.
- Saute onions, peppers, and garlic quickly and then place into the crockpot along with the canned tomatoes and herbs.
- Set the crockpot to low and let simmer for 4 – 6 hours.
- Remove the chicken from the crockpot and set it aside.
- Take the broth the veggies and sauce in the crockpot and place in blender.
- Pulse a few times on low (letting steam out through the top if you can.
- Slow and easy, don’t splatter because it is hot – also, we’re looking for a little chunky, not smooth. Place back in the crockpot along with corn and beans.
- If you use canned beans and corn rinse and drain before adding to the recipe.
- Shred the chicken with your fingers or forks and place it back into sauce and toss.
- Toss in green onion bottoms, juice of one lime, 1 handful of cilantro, and stir, cover, and let it come back up in temperature.
- Serve over hot rice, top with shredded cheese, green onions, cilantro, and sour cream.
If you use canned beans and corn, rinse and drain before adding to the slow cooker. It will take care of the sodium that is very high in those. The tomatoes will still have some sodium because you aren’t rinsing and draining. I use fresh corn or frozen corn and prepared dried beans. Follow instructions on the bag of dried beans for preparing them.
In the winter I will use canned tomatoes over fresh because fresh doesn’t have the right flavor in winter. I also will use frozen corn over canned because my husband is on a low sodium diet, and that’s one way to keep the sodium down.
I had dreams of making enchiladas the second day, but I had to work overtime, so I put the chicken over the rice in a casserole dish, topped with cheese, and baked in the oven to reheat.
Since it was just my son and I this week we had plenty of leftovers and it never got old. Enchiladas with leftovers next time. Red Gold Tomatoes was the perfect fit for this dish.