Rachel's Recipes

Southwestern Crockpot Chicken

Posted on: November 11, 2009

The great thing about this dish is you can eat it alone or as a taco filling (or both!). Yum.

1 ½ lbs. skinless, boneless chicken breasts
2 cloves garlic, minced
1 yellow onion, chopped
15 oz. black beans, drained and rinsed
1 cup frozen corn
12 oz. high quality salsa, the hotter the better
2 fresh Serrano or jalapeno chiles, chopped
3 Tbsp. cilantro, chopped
shredded Mexican cheese, optional, for garnish

Place chicken breasts in bottom of crockpot. Add onion, garlic, black beans, corn, and salsa. Stir, ensuring the mixture is evenly distributed in the pot. Set slow cooker on low for 8 hours.

When the chicken is fully cooked, open the lid and shred the chicken breasts by moving against the grain with a fork. Mix in chopped chilies and cilantro, season to taste with salt and pepper, then close the lid and turn the slow cooker to high for 30 minutes.


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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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