Slow Cooker Southwest Pulled Chicken Recipe

by Health Stand Nutrition | Apr 11, 2020

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

 

Ingredients

 

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

 

Directions

 

1. Stir together beans, corn, onions, celery, mushrooms, tomatoes and salsa in slow cooker.
2. 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.
3. Remove chicken from slow cooker and shred with 2 forks and return to slow cooker; stirring well to combine.
4. Serve over rice and sprinkle with cheese to serve.

 

Nutrition Information

 

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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