if you follow me on Instagram or Twitter (and you should!), you would know that I am pretty tired of all the constant cooking. With two teenagers that are always hunger and my husband and I home, I feel like all I do is cook. There are a few things that I have made a a couple of times during this quarantine (like this Gluten Free Egg Roll in a Bowl Recipe), but besides that, I have pretty much made different things each time. Yesterday I pulled out my slow cooker and made this southwest chicken. It was amazing! Not only is it Weight Watchers friendly (zero points), but my kids devoured it!
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Southwest Chicken – Weight Watcher Friendly!
Both my husband and I follow the blue plan on Weight Watchers. So, when I make dinner, I make sure that it is 100% on our plan (well, minus Saturday’s…that’s our cheat day!). This Southwest chicken was no exception! Not only is it on our plan, but it is zero points! All we needed to count points for was if we chose to use a wrap, rice (instead of cauliflower rice), or to put cheese and/or sour cream on it! How great is that?!? One piece of advice, if you are going to make this and you follow Weight Watchers too…scan your ingredients and put them in your recipe builder too. Not all black beans are 0 points, for example. So scan, scan, scan!
Southwest Chicken Slow Cooker Recipe
Delicious and easy slow cooker recipe for southwest chicken.
- 4 Boneless, Skinless Chicken Breasts
- 1 15 ounce Can Black Beans drained and rinsed
- 1 Cup Salsa divided
- 1 15 ounce Can Diced Tomatoes drained
- 1 14 ounce Bag Frozen Corn
- 2 tsp Jarred Minced Garlic
- 1 tsp Cumin
- Salt and Pepper to taste
Place your boneless, skinless chicken breasts (can be frozen) on the bottom of your slow cooker. Lightly sprinkle a bit of salt and pepper on top of the chicken breasts (omit if you are avoiding salt).
Next add 1/2 cup of the salsa on top of the chicken breasts.
Drain your canned tomatoes and pour in the slow cooker.
Now drain and rinse your black beans and pour in the slow cooker. Add the bag of frozen corn on top.
Finally, add your minced garlic and cumin to the slow cooker and gently stir the corn, beans, tomatoes, cumin, garlic.
Cook on low for 4-6 hours. Mine took about 5 1/2 hours because they were mostly frozen. Once they are done, shred the chicken and return it to the slow cooker. Cook for about 10-15 minutes longer.
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So…How Did It Taste?!?
This is probably my absolute favorite chicken dish I’ve ever made. The kids literally inhaled it! In fact, they were fighting to have leftovers today! I served it with soft tortillas, white rice, and cauliflower rice. That way people could decide if they want to make a burrito or have it in a bowl. The toppings I had were shredded cheese, sour cream, and salsa. I meant to get avocados, but I forgot!
All in all, this southwest chicken dish was pretty darn amazing. This will definitely be one that I make again (and again)! Especially with how Weight Watchers friendly it is!