Southwest Slow Cooker Chicken

Ingredients

• 2 teaspoons Chili Powder (ground chili powder)
• 1 teaspoon Cumin (ground cumin)
• 0.5 teaspoon Garlic Powder (granulated garlic powder)
• 0.5 teaspoon Onion Powder (granulated onion powder)
• 0.5 teaspoon Paprika (regular or smoked for extra flavor)
• 0.5 teaspoon Black Pepper (ground black pepper)
• 0.25 teaspoon Oregano (dried oregano)
• 0.5 teaspoon Cayenne Pepper (adjust to taste; optional for heat)
• 1 pound Boneless Skinless Chicken Breasts (trimmed of excess fat; can substitute chicken tenderloins)
• 14.5 ounce can No‑Salt Diced Tomatoes (with liquid, undrained)
• 3 ounce can Green Chilies (drained if desired; adds mild heat)
• 1 cup Low Sodium Chicken Broth (no‑salt added; can use homemade broth)

Instructions

1. Prepare Seasoning Blend

   In a small mixing bowl combine chili powder, cumin, garlic powder, onion powder, paprika, black pepper, oregano, and cayenne pepper. Stir until evenly mixed.

   Time: PT5M

2. Season Chicken

   Place the chicken breasts in the slow cooker. Sprinkle half of the seasoning blend over one side, flip the pieces with tongs or a fork, and sprinkle the remaining seasoning on the other side.

   Time: PT5M

3. Add Tomatoes, Chilies, and Broth

   Pour the entire can of no‑salt diced tomatoes (including liquid) over the chicken. Add the canned green chilies, then pour in one cup of low‑sodium chicken broth.

   Time: PT2M

4. Slow Cook

   Cover the slow cooker and cook on LOW for 8‑10 hours, or on HIGH for 3‑4 hours, until the chicken is fork‑tender and easily shreds.

   Time: PT9H

5. Shred and Serve

   Remove the chicken pieces and shred them with two forks. Return the shredded chicken to the sauce, stir, and serve over lettuce, baked potatoes, or whole‑wheat sandwich buns.

   Time: PT5M

Nutrition Facts

Calories

215

Protein

35g

Carbohydrates

6g

Fat

1g

Fiber

1.5g