A Slow Cooker Southwest Chicken Recipe Packed with Flavor
When the cool weather of fall arrives in my neck of the woods, I know it is time to pull out my slow cooker. One of my favorite slow cooker meals is this Southwest Chicken Bowl. It's packed with Southwest flavor and lots of yummy vegetables. This recipe will feed an army. If you don't have an army to feed, you will have leftovers that can be used for another meal or two. For taco night, place the shredded chicken and lettuce in soft flour tortillas and top with the flavorful vegetable mixture. You can also easily turn the leftovers into a delicious soup by adding six to eight cups of chicken broth. Do you crave the flavors of the Southwest, but don't want the extra usual extra calories? Make this recipe without the garnishes. Use a bowl instead of tortillas or taco shells and skip the rice. I love the versatility!
|A Southwest Chicken Bowl|
In celebration of fall and slow cooker recipes, I've teamed up with Jennifer Cowan from And Hattie Makes Three and Breeze Leonard from Little Feet Big Adventures to share our favorite slow cooker recipes with our readers. Check out Jennifer's recipe for White Chicken Chili. I love that it includes tomatillo salsa. Yum!
|White Chicken Chili from And Hattie Makes Three|
Breeze is sharing a recipe for Ultimate Slow Cooker Potato Soup that I can't wait to try. She loves it because takes only a few ingredients, it has a rich bold flavor, and you can change it up a little each time for a different experience.
|Ultimate Slow Cooker Potato Soup from Little Feet Big Adventures|
Let's get back to this yummy Southwest Chicken Bowl. The preparation is easy as one-two-three.
Slow Cooker Southwest Chicken Bowl
Printer Friendly Recipe
- 4-6 boneless, skinless chicken breasts
- 1 large onion, chopped
- 1 jalapeno pepper, seeded and minced
- 1 colorful bell pepper, red, yellow or orange, chopped
- 1 lb package frozen corn kernels
- 1 can black beans, drained and rinsed
- 1 28-ounce can diced tomatoes
- 1 medium zucchini, diced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1/2 tablespoon granulated garlic
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- One handful chopped fresh cilantro
- Cooked brown rice, for serving
- Garnishes: chopped avocado, red onion, sliced black peppers, shredded cheese
- Chopped fresh cilantro
Layer all the vegetables and diced tomatoes in your six-quart slow cooker. Mix together the spices. Season the chicken breasts generously with the spice mixture. Stir the remaining spice mixture into the vegetables. Nestle the seasoned chicken breasts into the vegetable mixture. Cook on the high setting for 4 to 6 hours, or on low for 6-8 hours, until the chicken is cooked through and shreds easily.
Serve in a bowl over cooked brown rice and topped with the garnishes of your choice. Leftovers will freeze well, too.
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