Southwestern Crock Pot Chicken

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I am completely in love with my crockpot! I absolutely love being able to throw ingredients into in, turn it on, and go on with my day. No matter what I cook, it fills my house with the most wonderful scents. And the food is absolutely divine. Here is a little recipe for Southwestern crockpot chicken that I made tonight that has a Southwest flavor but is really simple to make. If you like things a little spicier, just add a few sprinkles of cayenne pepper to add a little fire to your meal.

This chicken is great served over rice, or as a filling for corn tortillas. Top it with a little shredded cheese and some salsa and sour cream and yum!

It is naturally gluten-free when served over rice or as tacos in corn tortilla shells. You can easily make it grain-free by omitting the corn and serving it over cauliflower “rice”.

Southwestern Crock Pot Chicken

Print Recipe

Prep Time 10 mins

Cook Time 8 hrs

Total Time 8 hrs 10 mins

Servings 4 people

Ingredients

  

• 1 lbs boneless skinless chicken breast
• 1 cup fresh or frozen organic corn
• 1 1/2 cups soaked black beans drained and rinsed or 1 can
• 1 cups salsa
• 3/4 cups chicken broth homemade
• ¼ cup fresh cilantro chopped
• 1/4 cup chopped onion
• 1 tsp cumin
• ¼ tsp cayenne pepper optional
• 3-4 cloves garlic chopped
• ½ tsp sea salt

Instructions

 

• Spray crock pot with organic olive oil.
• Add chicken breast.
• Add the remaining ingredients.
• Cook on high for 6 hrs. or low for 8-9 hours.
• Just before serving, shred the chicken and stir the mixture well.

Notes

This is great over rice or even as a filling for chicken tacos. Either way it is really tasty! If you like your food a little spicy, add some cayenne pepper to bring a little heat! For grain free, omit the corn and serve over cauliflower rice.