Crockpot: southwest chicken

December 18, 2013 § Leave a comment

All hail the trusty workhorse of the kitchen: ye olde crockpot.  To continue with the crockpot recipe trend, I submit my own: this is pretty much the only thing I bust out the crockpot for, and it’s really good.  And dare I say, healthy?  Obviously once you put in on white rice and add cheddar and sour cream things change a bit, but as is (e.g., if you ate it alone as a very hearty stew) it’s pretty much fat free, high protein, and low calorie.

Ingredients (adapted from, a really great website)

  • 1 lb chicken breasts (frozen or thawed – if frozen, I chuck them in frozen and everything is cooked well within 4 hours on high, or 6-8 hours on low)
  • 1 entire 16 oz jar of your favorite salsa (this is one of the biggest contributions to flavor, so make sure you like it)
  • 1 can black beans
  • 8 oz frozen corn (usually this is half a bag)
  • 1 big clove minced garlic
  • 1 Tbsp chili powder (I do a heaping Tbsp)
  • 1/2 Tbsp cumin (again, heaping)
  • 1/2 tsp dried oregano (heaping… I like spices!)
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 to 1/2 cup water (I start with 1/4, but usually end up adding more if it’s looking dry towards the end)


  1. Put chicken in the bottom of the crockpot
  2. Unceremoniously chuck everything else on top.
  3. Stir so chicken is covered by wet stuff.
  4. Put on low for 6-8 hours, or high for 4.
It's not pretty, but it's tasty!

It’s not elegant, but it’s tasty after a couple hours!

Eat by itself, or on top of rice accompanied with cheddar, sour cream, cilantro… yum!


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