Slow Cooker Southwestern Chicken And Beans Recipes

SLOW-COOKED SOUTHWEST CHICKEN

Steps:

• In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low 3-4 hours or until a thermometer inserted in chicken reads 165°., Shred chicken with 2 forks and return to slow cooker; heat through. Serve over rice. If desired, serve with lime wedges and fresh cilantro. Freeze option: After shredding chicken, freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

SLOW COOKER SOUTHWEST CHICKEN

Steps:

• Empty salsa into a slow cooker/crock pot.
• Mince Cilantro and place 2 Tblsp into crock pot (optional).
• Empty Corn and Black beans into crock pot.
• Set Crock pot to Low for 8 hours, or high for 4 hours.
• Serve chicken with the corn & black beans on the side, and enjoy.

SLOW-COOKER SOUTHWESTERN CHICKEN

Steps:

• In a 5-qt. slow cooker, combine the corn, black beans and 1/2 cup salsa. Top with chicken and remaining salsa. , Cover and cook on low for 6-8 hours or until chicken is tender. Sprinkle with cheese. Cover and cook 5 minutes longer or until cheese is melted.

SLOW-COOKER SOUTHWEST CHEESY CHICKEN AND RICE

Steps:

• Spray 5-quart slow cooker with cooking spray. In small bowl, mix taco seasoning mix, cumin, salt and red pepper. Sprinkle both sides of chicken thighs with seasoning mixture; arrange in slow cooker. Pour tomatoes, beans and corn over chicken in slow cooker. Cover; cook on High heat setting 2 to 2 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken and, using two forks, shred into bite-size pieces.
• Add Velveeta™ and Cheddar cheeses to slow cooker. Cover; cook 15 minutes. Beat with whisk until cheeses have melted into sauce. Add rice and shredded chicken; stir to combine. Cover; cook about 10 minutes or until hot. Garnish with cilantro.

SLOW COOKER SOUTHWESTERN CHICKEN AND BEANS

Steps:

• Rinse and sort beans.
• place in medium bowl; add enough cold water to cover.
• Let stand overnight.
• Drain beans and rinse.
• Place beans and next 7 ingredients (chicken through salsa) into a 4 quart slow cooker and mix well.
• Cook on high for 6 to 8 hours or until chicken is no longer pink and beans are tender.
• Sprinkle with cilantro and serve.

SOUTHWEST BLACK BEAN CHICKEN SOUP

Steps:

• Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

SLOW-COOKER SOUTHWEST CHICKEN NACHOS

Steps:

• Place cheese, salsa, beans and chicken in 3- to 4-quart slow cooker.
• Cover and cook on Low heat setting 3 to 4 hours, stirring halfway through cooking, until cheese is melted and mixture is hot.
• Stir in sour cream dip and bell peppers. Increase heat setting to High. Cover and cook about 30 minutes or until mixture is hot. Serve over tortilla chips. Topping will hold on Low heat setting up to 2 hours; stir occasionally.