This dish needs just 15 minutes of prep, so you'll be out of the kitchen in no time. The delicious low-fat chicken gets even better with a garnish of reduced-fat sour cream and fresh cilantro. —Brandi Castillo, Santa Maria, California

Slow-Cooked Southwest Chicken

(14-1/2 ounces) reduced-sodium chicken broth

(14-1/2 ounces) diced tomatoes

chicken breast

(8 ounces) chunky salsa

corn

parsley flakes

cumin

pepper

rice

Lime cilantro leaves

I literally just made this, and it&#039;s good! I left off the corn only because I didn&#039;t have any-lol. Pumped up the seasoning a bit by using fajita seasoning and a little garlic salt (the only salted added). I used more broth as I wanted it more as a soup. Oh, I didn&#039;t have salsa verde so I used regular chunky salsa. Served over rice with a sprinkle of Mexican cheese blend and sour cream. Delish!

Such a versatile recipe. I have made this many times and switch it up. I sometimes add pictures not beans or add extra chicken stock for a soup. One f my favorite recipes.

It had no taste.  Added more salsa and topped with sour cream and that helped.  Trying to delete this recipe from my recipe box and it won’t let me.

I made this exactly as stated. It was incredibly soupy so much so that I ate it as a soup while the rest of the family ate it over rice. It was easy but not anything special so I probably won&#039;t make it again.

Easy recipe that can be used so many ways! Whole family loved this. I served it over the rice but would also be good wrapped in a tortilla or turned into nachos!

I added more chicken, some chili powder and paprika, and replaced 1 can black beans with kidney beans.  Literally took 5 minutes to put together.  3-4 hours on low did not seem like enough cooking time for me, I cooked for 6 hours on low.  Perfect!  Very tasty!

Nope! Tasted like tomato soup, despite the multiple other ingredients. Wasn&#039;t even remotely spicy. Actually threw the remainder out because I couldn&#039;t face another serving of it. Taking it off my recipe keeper.

Flavor on a budget and busy schedule!  This is my kind of recipe.  It had great flavor and was filling over rice.  I will add this to my favorites.

We eat this often. One major change I make to the recipe is that I do it in my electric pressure cooker and use frozen chicken thighs. I cook the thighs first on the &quot;Chicken&#039; setting (20 minutes) then add the rest of the ingredients and cook again on the &quot;Chicken&quot; setting.  I use Chicken thighs. The last time I used Mango Salsa

slow-cooked southwest chicken

Prep Time: 15 minutes

Cook Time: 3 hours

Total: 3 hours, 15 minutes

Servings: 6

Cost: $5.68 /serving

Author : Taste of Home

Ingredients

Instructions

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