Easy Crockpot Southwestern Chicken

Ingredients

• 2 breasts Frozen Chicken Breasts (about 1 lb each, no need to thaw)
• 1 can (15 oz) Corn (drained)
• 1 can (14.5 oz) Diced Tomatoes (drained)
• 1 can (15 oz) Black Beans (drained and rinsed)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/2 tsp Cumin
• 1/2 tsp Chili Powder (optional, omit for low‑sodium diet)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper (freshly ground if possible)
• 2 cups White Rice (uncooked; cook according to package instructions)
• 1/2 cup Sour Cream (optional topping)
• 1/2 cup Shredded Cheddar Cheese (optional topping)
• 2 tbsp Pickled Jalapeños (optional, sliced)

Instructions

1. Prepare Canned Ingredients

   Open the cans of corn, diced tomatoes, and black beans. Drain the corn and tomatoes; rinse and drain the black beans.

   Time: PT5M

2. Add Chicken to Crock‑Pot

   Place the frozen chicken breasts in a single layer at the bottom of the Crock‑Pot.

   Time: PT2M

3. Add Vegetables and Beans

   Scatter the drained corn, diced tomatoes, and black beans over the chicken.

   Time: PT2M

4. Season the Mixture

   Sprinkle onion powder, garlic powder, cumin, optional chili powder, salt, and black pepper over everything. Stir gently to combine.

   Time: PT3M

5. Cook on High

   Cover the Crock‑Pot and set it to High. Cook for 4 to 5 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is easily shreddable.

   Time: PT4H30M

   Temperature: High setting (approx. 300°F internal)

6. Shred the Chicken

   Using two forks, pull the chicken apart into bite‑size shreds and stir them back into the sauce.

   Time: PT5M

7. Prepare Rice and Serve

   While the chicken is cooking, prepare the rice according to package directions. Spoon the shredded chicken mixture over a bed of rice and top with optional sour cream, shredded cheese, and sliced jalapeños.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

45g

Fat

5g

Fiber

8g