Southwestern Crock-Pot
A flavorful Southwestern Crock-Pot dish that's easy to prepare and perfect for a hearty meal.
Prep Time 15 minutes mins
Cook Time 4 hours hrs 30 minutes mins
Resting Time 10 minutes mins
Total Time 4 hours hrs 55 minutes mins
Course Main Dish
Cuisine Southwestern
Servings 6 servings
Calories 700 kcal
- 8 oz tomato sauce
- 15 oz black beans drained and rinsed
- 1 medium green bell pepper chopped
- 1 medium red onion chopped
- 4 cloves garlic minced
- 3.5 oz green chiles
- 15 oz whole kernel corn OR heaping 1 and ½ cups frozen sweet golden corn
- 1 cup long grain rice
- 1 teaspoon ground cumin
- ¾ teaspoon chili powder
- ½ teaspoon paprika
- 2 cups water
- 14 oz crushed tomatoes
- 3 chicken breasts
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 chicken bouillon cube
- 2 cups Colby Jack cheese or a mix of cheddar and Jack
Pour tomato sauce on the bottom of Crock-Pot® slow cooker. Spread evenly.
Add beans, pepper, onion, garlic, chiles, corn, rice, cumin, chili powder, paprika and chicken bouillon cube. Stir everything together. Add water and crushed tomatoes. Stir well.
Place chicken breasts on top of the mixture. Sprinkle salt and pepper over the chicken.
Cook on HIGH for 4:30 hours. The chicken should be cooked (internal temperature of 165 degrees F). Remove the chicken, chop on cutting board. Return to the Crock-Pot® slow cooker. Stir everything together.
Cover and cook additional 30 minutes OR until the rice is cooked.
Sprinkle cheese over the top. Cover and let sit for 10 minutes, until the cheese is melted.
Garnish with chopped parsley or cilantro.
Serve.
Serving: 1servingCalories: 700kcalCarbohydrates: 69gProtein: 53gFat: 22gSaturated Fat: 11gCholesterol: 137mgSodium: 1800mgPotassium: 1467mgFiber: 9gSugar: 7gVitamin A: 1235IUVitamin C: 44.1mgCalcium: 467mgIron: 5.3mg
Keyword chicken, Crock-Pot, easy meal, hearty, Slow Cooker, vegetables