Slow Cooker Southwest Pulled Chicken Recipe Print
Make this instapot or slow cooker recipe with the kids!
Kids can help get the ingredients into the slow cooker for this easy family meal. Try serving the leftovers the next day with crunchy tortilla chips, sour cream and guacamole for a fun nacho dinner.
Recipe from the Dietitians of Canada Unlock Food Website
Serves 12 people
1 can (540mL) Black Beans, rinsed & drained
1 can (398mL) corn kernels, drained (or use frozen)
1 bunch green onions, chopped
1 stalk celery, chopped
1 package (8oz) mushrooms, ,sliced
1 can petite cut spicy red pepper stewed tomatoes
1 cup mild or medium salsa
6 (about 1.5kg) boneless, skinless chicken breasts
2 tbsp canola oil
2 tbsp chili powder
1/2 tsp salt
6 cups cooked rice
1 1/2 cups shredded jalapeno havarti or cheddar cheese
- Stir together beans, corn, onions, celery, mushrooms, tomatoes and salsa in slow cooker.
- Toss chicken with oil, chili powder and salt. Brown chicken in large non-stick skillet and add to slow cooker. Cover and cook on High for 4 hours or on Low for 8 hours.
- Remove chicken from slow cooker and shred with 2 forks and return to slow cooker; stirring well to combine.
- Serve over rice and sprinkle with cheese to serve.
Calories: 366 kcal
Protein: 30 g
Fat: 10 g
Carbohydrate: 40 g
Fibre: 6 g
Sodium: 521 mg
Iron: 2 mg
Calcium: 162 mg
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