Crockpot Southwestern Chicken

Jun 04, 2023June 4, 20230 3

Crockpot Southwestern Chicken recipe with rotel, black beans, corn and sour cream

by The Chefin Main

Prep

10 min

Cook

8 hours

Ready In

8 hours 10 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

530

Sugar

Fat

25g

This Crockpot Southwestern Chicken recipe is a popular dish in the southern part of the United States, and it's easy to see why! The combination of spicy rotel tomatoes, black beans, corn and sour cream creates a delicious, creamy sauce that pairs perfectly with tender, shredded chicken. This dish is incredibly versatile and can be served on its own, over rice, or wrapped in a tortilla for a hearty and satisfying meal.

Instructions

1.	Rinse and pat dry the chicken breasts.
2.	Mix together the rotel, black beans and corn in the crockpot.
3.	Add the chicken breasts on top of the mixture.
4.	Cook on low heat for 6-8 hours.
5.	After the chicken is fully cooked, remove it from the crockpot and shred it.
6.	Mix in the sour cream and return the shredded chicken to the crockpot, stirring until well combined.

PROS

This flavorful crockpot chicken is easy to prepare and makes a delicious weeknight meal.

With the combination of rotel, black beans, corn and sour cream, it’s packed with protein and is a great source of essential vitamins and minerals.

CONS

Although this recipe is relatively healthy, the dish can be high in calories and fat if too much sour cream is used.

Additionally, because it is cooked in a crockpot, the meat may be a bit too tender for some preferences.

HEALTH & BENEFITS

This Crockpot Southwestern Chicken recipe is high in protein, fiber, Vitamin C and iron.
The black beans provide a significant source of dietary fiber that promotes healthy digestion and helps lower cholesterol levels.
The chicken breasts are an excellent source of lean protein, while the sour cream provides a good source of calcium for strong bones.

	4 chicken breasts
	1 can rotel
	1 can black beans
	1 can corn
	1 1/2 cups sour cream