Slow Cooker Southwestern Chicken with Corn & Beans

Well, I’m starting the new year off continuing Slow Cooker Sundays.  (We’ll see how long that lasts!  I’m not making any promises, but I’ll do my best.)

This recipe required no cooking or chopping before putting everything in the slow cooker.  I didn’t even defrost my chicken breasts.  I threw them in as is, aka completely frozen!  This meal a real time saver.  I was even able to get this going before I went to work, which was quite impressive.  (Anyone who knows me knows I can barely just drink my coffee before going to work.  I am NOT a morning person at all!)    The only chopping I did was some avocado for topping before I served later that night.

Next time, I think I will use some more chicken.  Even though I used 2 pounds, it was still a little scarce.  Other than that, this is a keeper!  You can definitely serve this over rice or couscous (there’s enough liquid so it won’t be dry).  Or, just eat it as is, like we did.

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  • Place some frozen chicken breasts into the bottom of your slow cooker.

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  • Add 1 large can of diced tomatoes with basil and oregano.
  • Pour in 1 cup of medium salsa, chunky style.

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  • Drain 1 small can of pinto beans and pour them in.

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  • Drain 1 small can of white beans and add them.

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  • Drain 1 small can of corn and add it to the slow cooker.

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  • Stir to combine everything.

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  • Cover and cook on low for 7 hours.

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  • When the time is up, break the chicken up into large chunks with a spoon.

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Serve in bowls (perhaps with some crusty bread to mop up the sauce?).

Top with avocado if desired.  Enjoy!

Slow Cooker Southwestern Chicken with Corn & Beans (serves 8)

 

INGREDIENTS:

  • 2 pounds boneless, skinless chicken breasts
  • 1 large can diced tomatoes with basil and oregano
  • 1½ cups medium salsa, chunky style
  • 1 small can corn, drained
  • 1 small can pinto beans, drained
  • 1 small can white beans, drained
  • 1 avocado, chopped

DIRECTIONS:

  • Place the chicken in the bottom of your slow cooker.
  • Add the tomatoes, followed by the salsa.
  • Add the corn and beans.
  • Stir to combine.
  • Cover and cook on low for 7 hours.
  • Stir, breaking the chicken up into large chunks with the spoon.
  • Serve, topping with the avocado.

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