Southwestern Crockpot Chicken

My dear, NEWLYWED cousin Elizabeth and her charming husband, Pedro joined us for dinner last night. My Friday was pretty full, check it out:

  • Clean House (no picture, no one wants to see a vacuum full of hair)
  • Run (see the typo?)

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  • Take Silas to the Vet
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  • Meet mom to pick up the little bro who is spending the weekend with us!
  • Cook dinner.

Sounds easy enough, right? Not so much. I was meeting my mom (40 minutes from my house) at 5 to pick up Matthew, and Elizabeth and Pedro were coming over at 6:30. Daniel didn’t get off of work until 6, so I needed a dinner that could cook itself.

Southwestern Crockpot Chicken

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A little bit spicy, super easy and super delicious with lots of veggies to bulk up the meal! Served along homemade tortilla chips or brown rice, this crockpot meal is sure to please!

Prep Time: 15 minutes    |    Cook Time: 7 hours (crockpot)   |   Servings: 8

Ingredients

  • 3 Chicken Breasts
  • 2 cans Beans (we used 1 can black and 1 can pinto)
  • 1 can Chicken Broth (or use bullion)
  • 2 cups Diced Tomatoes (from our plethora of garden-fresh tomatoes)
  • 1 Green Bell Pepper, diced
  • 1/2 Red Onion, minced
  • 1 tsp. Cumin
  • 1 tsp. Garlic Powder
  • 1 tsp. Chili Powder
  • 1/2 tsp. Cayenne Powder
  • 1/4 c. chopped cilantro (optional)
  • 3 TBSP tomato paste (optional)
  • Salt and Pepper to Taste
  • Cheese to Garnish

Directions

  1. Prep all veggies, put in crockpot.
  2. Add chicken broth and spices.
  3. Season chicken breasts with salt and pepper, lay chicken breasts on top of veggies.
  4. Cook on High for 6 hours.
  5. Shred chicken (with a fork), add tomato paste, cook for another hour on high.

We served ours with some homemade tortilla chips (click here for an ancient recipe) or just take a peek below:

ProPanckaes (7 of 8)

Homemade Tortilla Chips

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Serves 8

Prep Time: 2 minutes

Cook Time: 10-15 minutes

Ingredients

  • 16 Corn Tortillas
  • Oil (or cooking spray)
  • Salt

Directions

  1. Preheat oven to 400*
  2. Cut tortillas into wedges (I cut them into 6 triangles per tortilla)
  3. Spritz cooking sheet with oil, lay out your chips in an even layer. Spritz chips with oil, sprinkle on some salt
  4. Bake 10-15 minutes, or until chips are lightly browned. Chips will crisp up as they cool!

(Optional: Add lemon/lime juice to chips before baking OR sprinkle with shredded cheese half-way through the cook time OR sprinkle with garlic salt and cayenne for a little kick!)

Take a look at our spread!

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We even ended the evening together by toasting some marshmallows over our grill, a pretty nice way to spend a lovely fall night!

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