Slow Cooker Southwest Chicken

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.


Slow Cooker Southwest Chicken with corn, black beans, tomatoes, and spices.

Wondering about what type of recipes come with eMeals?  I just happen to have one to share with you!  This recipe came from the Thanksgiving edition of eMeals, the paleo version, and we enjoyed these green beans during our Thanksgiving Day celebration.

Slow Cooker Southwest Chicken (recipe from eMeals)
14 oz. can black beans, rinsed and drained
14 oz. can chicken broth
10 oz. can diced tomatoes with green chilis
2 boneless, skinless chicken breasts
1/2 c. salsa
1/2 c. frozen yellow corn, thawed
1/2 t. dried parsley
1/2 t. ground cumin
1 c. uncooked rice

1.  Combine the beans, broth, tomatoes, chicken, salsa, corn, parsley, and cumin in a slow cooker.  Season with pepper to taste.

2.  Cover and cook on low for 6 hours or until chicken shreds easily with a fork.

3.  Shred chicken and return to slow cooker.  Mix well and heat through.

4.  Cook rice according to package directions.  Serve chicken over top of rice.

Slow Cooker Southwest Chicken from Hezzi-D's Books and Cooks

My husband and I really enjoyed this meal.  The best part is we had it for dinner over rice one night then turned the leftovers into chicken quesadillas the second night!  One night of cooking for two delicious meals is perfect for us!


Leave a Reply

Your email address will not be published. Required fields are marked *