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Slow-Cooked Southwest Chicken

This dish needs just 15 minutes of prep, so you'll be out of the kitchen in no time. The delicious low-fat chicken gets even better with a garnish of reduced-fat sour cream and fresh cilantro. —Brandi Castillo, Santa Maria, California
  • Total Time
    Prep: 15 min. Cook: 3 hours
  • Makes
    6 servings


  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
  • 1/2 pound boneless skinless chicken breast
  • 1 jar (8 ounces) chunky salsa
  • 1 cup frozen corn
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 3 cups hot cooked rice
  • Optional: Lime wedges and fresh cilantro leaves


  • In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low 3-4 hours or until a thermometer inserted in chicken reads 165°.
  • Shred chicken with 2 forks and return to slow cooker; heat through. Serve over rice. If desired, serve with lime wedges and fresh cilantro.
    Freeze option: After shredding chicken, freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts
1 cup: 320 calories, 1g fat (0 saturated fat), 21mg cholesterol, 873mg sodium, 56g carbohydrate (7g sugars, 8g fiber), 19g protein.

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Average Rating:
  • Teresa
    Dec 1, 2020

    I literally just made this, and it's good! I left off the corn only because I didn't have any-lol. Pumped up the seasoning a bit by using fajita seasoning and a little garlic salt (the only salted added). I used more broth as I wanted it more as a soup. Oh, I didn't have salsa verde so I used regular chunky salsa. Served over rice with a sprinkle of Mexican cheese blend and sour cream. Delish!

  • GiGilovestocook
    Oct 1, 2020

    Such a versatile recipe. I have made this many times and switch it up. I sometimes add pictures not beans or add extra chicken stock for a soup. One f my favorite recipes.

  • Amy
    Jul 10, 2020

    All my kids loved it!

  • Lois
    Jun 18, 2020

    It had no taste. Added more salsa and topped with sour cream and that helped. Trying to delete this recipe from my recipe box and it won’t let me.

  • ellimaye1
    Jan 24, 2020

    I made this exactly as stated. It was incredibly soupy so much so that I ate it as a soup while the rest of the family ate it over rice. It was easy but not anything special so I probably won't make it again.

  • jstowellsupermom
    Sep 15, 2019

    Easy recipe that can be used so many ways! Whole family loved this. I served it over the rice but would also be good wrapped in a tortilla or turned into nachos!

  • cynandtom
    Jun 20, 2019

    I added more chicken, some chili powder and paprika, and replaced 1 can black beans with kidney beans. Literally took 5 minutes to put together. 3-4 hours on low did not seem like enough cooking time for me, I cooked for 6 hours on low. Perfect! Very tasty!

  • Maeve
    Apr 8, 2019

    Nope! Tasted like tomato soup, despite the multiple other ingredients. Wasn't even remotely spicy. Actually threw the remainder out because I couldn't face another serving of it. Taking it off my recipe keeper.

  • pajamaangel
    Jan 9, 2019

    Flavor on a budget and busy schedule! This is my kind of recipe. It had great flavor and was filling over rice. I will add this to my favorites.

  • rwarobick
    Oct 17, 2018

    We eat this often. One major change I make to the recipe is that I do it in my electric pressure cooker and use frozen chicken thighs. I cook the thighs first on the "Chicken' setting (20 minutes) then add the rest of the ingredients and cook again on the "Chicken" setting. I use Chicken thighs. The last time I used Mango Salsa