Slow Cooker Southwest Chicken
Total time
Author: Becky's Best Bites
Serves: 6
- 1 large sweet Yellow Onion, chopped
- 3-4 cloves of Fresh Garlic, minced or pressed
- 1.5 lbs Boneless, Skinless Chicken Breasts
- 1 tbsp. Cumin
- 1 tsp. Chipotle chili powder (more or less depending on how spicy you like it)
- 1 tbsp. chili powder
- 1 tsp. crushed red pepper flakes (more or less depending on how spicy you like it)
- sea salt and fresh ground pepper
- 1 cup reduced-sodium chicken stock
- 1 can (14.5 oz) of black beans
- 1 cup Frozen or fresh corn
- 1 avocado, sliced
- Place a slow cooker liner in the bowl of the slow cooker or spray liberally with non-stick cooking spray.
- Add the onions and garlic to the bottom of the bowl. Top with chicken breasts.
- Add cumin, chipolte chili pepper, chili pepper, red pepper flakes, salt and pepper.
- Pour chicken broth over the chicken mixture and stir to combine.
- Cover and cook on low for 7-8 hours or on high for 3-4.
- minutes before serving, add the black beans and corn and continue cooking.
- The chicken is done when it shreads easily.
- Top with avocado slices and serve over brown rice or quinoa. Also would be great as a taco filling.
Recipe by Becky's Best Bites at https://beckysbestbites.com/slow-cooker-southwest-chicken/
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