I am completely in love with my crock pot! I absolutely love being able to throw ingredients into in, turn it on, and go on with my day. No matter what I cook, it fills my house with the most wonderful scents. And the food is absolutely divine. Here is a little recipe for Southwestern crock pot chicken that I made tonight that has a Southwest flavor but is really simple to make. If you like things a little spicier, just add a few sprinkles of cayenne pepper to add a little fire to your meal.
This chicken is great served over rice, or as a filling for corn tortillas. Top it with a little shredded cheese and some salsa and sour cream and yum!
It is naturally gluten free when served over rice or as tacos in corn tortilla shells. You can easily make it grain free by omitting the corn and serving it over cauliflower “rice”.
Here is the recipe for two!
- 2 chicken thighs, boneless and skinless
- 3/4 cup black beans
- 1/2 cup organic corn, frozen
- 1/2 cup salsa
- 1/4 cup vegetable or chicken broth, organic or homemade
- 1/4 cup onion, chopped
- 2 cloves garlic, chopped
- 1/2 tsp cumin
- 1/2 tsp sea salt
- Put all of the ingredients into your slow cooker.
- Cook on low for 8 hours or high for 4-5.
Here’s the full version!
- 1 lbs boneless, skinless chicken breast
- 1 cup fresh or frozen organic corn
- 1 1/2 cups soaked black beans, drained and rinsed or 1 can
- 1 cups salsa
- 3/4 cups chicken broth, homemade
- ¼ cup fresh cilantro, chopped
- 1/4 cup chopped onion
- 1 tsp cumin
- ¼ tsp cayenne pepper (optional)
- 3-4 cloves garlic, chopped
- ½ tsp sea salt
- Spray crock pot with organic olive oil.
- Add chicken breast.
- Add the remaining ingredients.
- Cook on high for 6 hrs. or low for 8-9 hours.
- Just before serving, shred the chicken and stir the mixture well.
- This is great over rice or even as a filling for chicken tacos. Either way it is really tasty! If you like your food a little spicy, add some cayenne pepper to bring a little heat! For grain free, omit the corn and serve over cauliflower rice.