Tuesday, July 7, 2015

Crock Pot Southwest Chicken

There are lots of great recipes with Southwest flavors in Tastes & Treasures cookbook but here are two not found in the book.

Easy Peasy Crock Pot Southwest Chicken    

4 chicken breast
1 packet Fiesta Ranch mix (by the salad dressing in the grocery store)
1 can black beans
1 can Rotel (canned tomatoes with diced green chiles)
1 can corn not drained
1 block cream cheese

Add all the ingredients and cook in the slow cooker for 4 hours on high or 6 hours on low. Serve with sour cream and salsa.  Eat over rice or with tortillas! Yummmmm.

For variety: Omit cream cheese.
                    Omit Fiesta Ranch mix and 
use canned salsa.
                    Use packet of Taco Mix

Hungry Girl has another version of Crock pot Southwest Chicken
1 1/2 lbs. raw boneless skinless chicken breasts, halved
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
One 15-oz. can black beans, drained and rinsed
One 14.5-oz. can diced tomatoes, drained
One 7-oz. can diced green chiles, drained
1 cup frozen sweet corn kernels
1 cup chopped onion
1 cup chopped bell pepper
1 tsp. chopped garlic
1/8 tsp. cayenne pepper
4 cups reduced-sodium chicken broth
1/2 cup light sour cream
1/2 cup shredded reduced-fat Mexican-blend cheese
1/2 cup chopped cilantro
Optional seasonings: salt and black pepper

Season chicken with cumin, chili powder, garlic powder, and onion powder.

Place chicken in a slow cooker. Add all remaining ingredients except broth, sour cream, cheese, and cilantro. Top with broth, and stir well. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.

Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Return shredded chicken to the slow cooker, and stir well.

Top each serving with 1 tbsp. each sour cream, cheese, and cilantro. Enjoy!