• Beans
• Chicken
• Dinner
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• Lunch
• Main Dish
• Mediterranean
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• Year-Round

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Southwest Chicken In Crock Pot

Get dinner on the table with minimal effort – and maximum flavor – using a crockpot and southwestern spices. Try the recipe now!

Ingredients

• 1 1/4 cup dry brown rice
• 12 ounces diced chicken (about 3 chicken breasts)
• 2 tablespoons olive oil
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1 envelope of taco seasoning
• 1 cup corn (fresh or frozen)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (10 ounces) RO*TEL diced tomatoes and green chiles
• 1/4 cup cilantro, chopped

Instructions

1. Add olive oil, chicken, diced peppers, and 3 tablespoons of taco seasoning to crock pot. Be sure chicken is in a single layer in crock pot.
2. Cook on low for 3 hours, or until chicken reaches an internal temperature of 165 degrees Fahrenheit. 
3. After chicken is cooked through, add in corn, black beans, diced tomatoes and chiles, and remaining taco seasoning.
4. Continue cooking for 1 hour on low. 
5. Prepare rice according to package instructions. Add to crock pot.
6. Stir to combine all ingredients and serve immediately. 
7. Garnish with fresh cilantro.

Note

Pinto beans can be substituted for black beans.