Southwestern Slowcooker Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tablespoons vegetable oil6 boneless, skinless chicken breast halves, cut in halfsalt and pepper to taste4 cups of chicken broth1.5 cups salsa4 medium yellow squash or zucchini, cut in half (lengthwise) and then cut into chunks about 1/4-1/2 inch thick1 can black beans (rinsed & drained)1.5 tbs ground cumin4 tbs cornstarch1/2 cup water
Heat oil over med-high heat in skillet until hot. Add a few chicken pieces and cook until browned on each side (about 2 minutes per side). Transfer chicken to the crockpot and season with salt and pepper to taste. Repeat until all chicken has been browned.
In the same skillet, add the broth, salsa, and cumin. Bring to a boil, and let cook for 1-2 minutes. Layer zucchini/squash and black beans on top of chicken and then pour sauce over top of all of it.
Cook for about 7-8 hours on low. About 1/2 hr before serving, dissolve cornstarch into the cold water and then stir into crockpot to thicken it.
Serves 8.
** could also stir in some corn and maybe a little more water and would make an awesome soup!! **
** omit the black beans if you are going low-carb **
Number of Servings: 8
Recipe submitted by SparkPeople user HSMOM2FOUR.
In the same skillet, add the broth, salsa, and cumin. Bring to a boil, and let cook for 1-2 minutes. Layer zucchini/squash and black beans on top of chicken and then pour sauce over top of all of it.
Cook for about 7-8 hours on low. About 1/2 hr before serving, dissolve cornstarch into the cold water and then stir into crockpot to thicken it.
Serves 8.
** could also stir in some corn and maybe a little more water and would make an awesome soup!! **
** omit the black beans if you are going low-carb **
Number of Servings: 8
Recipe submitted by SparkPeople user HSMOM2FOUR.
Nutritional Info Amount Per Serving
- Calories: 277.2
- Total Fat: 6.5 g
- Cholesterol: 52.6 mg
- Sodium: 1,060.3 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 6.5 g
- Protein: 31.4 g
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