We are still having some cold days here, so I am not ready to retire my slow cooker for the season yet. I actually never really retire it, even in the summer. There are so many great recipes for summer parties to make with it! So I put together a super easy and super flavorful dinner with this slow cooker southwest chicken. I love the flavors of the southwest, it made this dish so hearty with the black beans, spices, corn and cheese. It wasn’t heavy though, so it made it a perfect transition dinner too.
I served it over my cheesy mashed cauliflower to keep the meal low carb with avocado, extra cheese and salsa for topping. Oh my goodness, it was a perfect meal in a bowl! You could also serve it over rice and wrap it in a big tortilla for a wonderful burrito situation. Any way you serve it, this was simple and flavorful to get on the table! Hope you all love it. xoxo
This slow cooker southwest chicken has so much flavor but is still lighter for the warm weather. Perfect for serving over your favorite starches or veggies!
- 1.5 pounds boneless, skinless chicken breast
- 1 can black beans 15 ounces, with the liquid
- 1 1/2 cups frozen or fresh corn kernels
- 1 can diced tomatoes 28 ounces
- 1 whole lime juiced
- 1 1/2 teaspoons red adobo seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 cup shredded cheddar cheese plus additional for sprinkling on top
- avocado optional, for topping
- salsa optional, for topping
Get out a slow cooker and combine the chicken, beans, corn, diced tomatoes, lime juice and the seasonings into it. Mix it, then close it and turn it to low to cook for 5 hours. When it has been 5 hours, add the 1/4 cup of cheese to the slow cooker and stir it in. Close it again and let it all cook for another hour. Remove the lid and shred the chicken with 2 forks. Serve it immediately over your choice of veggie or starch with any number of toppings like avocado, extra cheese or salsa! The leftovers are great too.