We woke up Sunday morning to the slow drizzle of rain, the kind of weather that makes you want to crawl under a blanket on the couch and read a good book. I had just started The Shoemaker's Wife, and spent a perfectly lazy day under a quilt with a cup of coffee and my kindle. I was in no mood to fuss in the kitcen, so I sent Josh to the store for a few ingredients and pulled out the slow cooker.
This recipe will make your house smell good for hours. It just so happened we had a six pack of Negra Modelo in the house, which was the perfect match for this Mexican meal.
Slow Cooker Southwest Chicken
4 raw chicken breasts
1 can pinto beans, rinsed
1 can black beans, rinsed
1 can diced tomatoes (14oz)
1 can rotel (10oz) - substitute if you don't like spicy
1 bag frozen corn
1 jar of salsa (12oz)
1 tsp cumin
2 tsp taco seasoning (I use this allrecipes version)
brown rice or quinoa (optional)
Toppings: monterey jack shredded cheese, diced jalapenos, diced avocado, cilantro, sour cream
- Place chicken breasts on the bottom of slow cooker. Pour the tomatoes and salsa over the chicken, then add the beans, corn, cumin, and taco seasoning.
- Cook on low for 5-7 hours, until the chicken easily shreds when the pot is stirred.
- Serve as a soup or over rice or quinoa, then add toppings of choice. (I loved the cheese, avocado, cilantro combination) with a cold Mexican beer on the side!