Thursday, June 30, 2011

Crock Pot Southwest Chicken

I made this a couple of weeks ago and GH loved it!

2 large boneless, skinless chicken breasts
1 can Rotel
1 can Black Beans
6 ounces frozen corn
1/2 an onion, chopped
1/2 cup chicken broth
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp cumin
salt to taste
1/4 cup cilantro, chopped

1. Combine chicken broth, black beans, corn, Rotel, onion, cumin, cayenne pepper and salt in the crock pot.

2. Season the chicken breasts with garlic powder and place on top and cook on high for 4 hours or low for 8 hours. 

3. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in cilantro.

4. Serve over rice.


Heather said...

Oh, this sounds yummy!!

Mrs. S said...

that looks delish -- adding to our menu for next week!

Mr. and Mrs. Smith said...

Man, this looks delicious!! Too bad my husband is so dang picky :(

Meg O. said...

Yum! I'm going to star this in my google reader and try it soon!

Sarah said...

This looks so good!

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