Best 3 Crock Pot Southwestern Chicken Recipes
Indulge in the tantalizing flavors of the Southwest with our versatile Crock-Pot Southwestern Chicken recipe. This delectable dish, known for its vibrant blend of spices, tender chicken, and a symphony of textures, will transport your taste buds to the heart of the desert.
The recipe offers three variations to cater to diverse palates and preferences:
1. Classic Crock-Pot Southwestern Chicken: Embark on a culinary journey with this classic recipe that effortlessly combines succulent chicken, a medley of colorful vegetables, and a chorus of zesty spices. Perfectly cooked in your trusty Crock-Pot, this dish promises a harmonious balance of flavors that will leave you craving more.
2. Creamy Crock-Pot Southwestern Chicken: Elevate your taste buds with the creamy variation of this Southwestern classic. A velvety smooth sauce, enriched with cream cheese and sour cream, envelops tender chicken and vegetables, creating a symphony of rich and creamy textures. Prepare to be captivated by its lusciousness.
3. Salsa Verde Crock-Pot Southwestern Chicken: Embark on a flavor adventure with our Salsa Verde variation. Tangy tomatillo salsa, brimming with vibrant flavors, takes center stage in this recipe. As it harmoniously blends with tender chicken and an array of vegetables, this dish promises a refreshing and unique twist on the traditional Southwestern profile.
Whether you prefer the classic, creamy, or salsa verde variation, our Crock-Pot Southwestern Chicken guarantees a culinary adventure that will leave you and your loved ones craving more.
SOUTHWESTERN CHICKEN AND BEAN SOUP (CROCK POT)
This soup has a good chili flavor and is simple to pull together even when the refrigerator is looking pretty bare. I do substitute fresh ingredients when I have them and the time to prepare them, but I list canned ones here for convenience (and they do taste pretty good anyhow!). I leave the seeds in my chili pepper, but take them out if you want a milder taste, and adjust the seasonings accordingly as well. This soup is very flexible - it's a good way to use up leftover chicken, beans and corn, and I believe you could use ground beef or turkey or TVP in this just as easily as chicken breast. I found a 6 can soup recipe on the web, but I altered it so much that it became something new, and this is the result.
Provided by Vino Girl
Categories Chicken Breast
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Drain and rinse the beans and place in a 6 quart crock pot.
- Add the chicken, corn, and tomatoes with their juices to the beans.
- Add the remainder of the ingredients and stir.
- Cover and cook on low for 6 hours or more.
- We like this better the second day, and really don't think it can be overcooked!
- Serve the soup in large bowls and top with cheese, sour cream, and/or chips, if desired.
CROCK POT SOUTHWESTERN CHICKEN
This recipe came from the Dallas Morning News paper. You can serve it in tortillas with spanish rice on the side or serve it over rice. Either way, it's super easy and very yummy!
Provided by Delish
Categories One Dish Meal
Time 5h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the corn, beans, and half of the salsa in a lightly greased crock pot.
- Top with the chicken.
- Pour remaining salsa over chicken.
- Cover and cook first hour on high, then three more hours on high or 6 hours on low.
- Serve with warm tortillas and cheese or over rice.
SOUTHWESTERN CROCK POT CHICKEN SOUP
Just an inventive creative day and this soup was made. (Okay, Chicken quarters were on sale and I needed to make them ASAP so they wouldn't go bad) Since then and gallons later a few tweaks have made this a family favorite. PLEASE NOTE, THE USE OF THE BONES IS ALL IMPORTANT OR THE FLAVOR IS NOT THE SAME.
Provided by Theresa K
Categories Chicken Soups
Time 10h
Number Of Ingredients 14
Steps:
- 1. Remove skins and fatty deposits form the chicken quarters. It is important that the bone is included for the rich flavor. Pack as many as possible in the crock pot. Add water to cover and add the bouillon. Cook on high for 6 or 7 hours. The meat should easily just fall off the bone. Use a strainer to remove all chicken and loose bones. Pick through and remove bones when it has cooled down, put chicken aside.
- 2. Peel and quarter the potatoes, add more if wanted :) Add in the garlic and dry onions. Let cook until potatoes have softened, about 45 minutes.
- 3. Add back the chicken, the chopped cilantro, petite diced tomatoes, diced onion, can of green peppers. Toss in the collard greens. Simmer at least another half hour.
- 4. Just before serving, remove a couple of cups of the soup to cool down. Then mix in the sour cream and mix well when adding it back to the soup mix, if it curdles, it still tastes good. Add the Cheddar cheese and it is ready to serve. Be sure to pepper heavily when serving.
Tips:
- Mise en place: Prepare all your ingredients before you start cooking. This will make the process go much smoother and faster.
- Use a good quality salsa: The salsa is one of the key ingredients in this recipe, so make sure you use a good quality one. Look for a salsa that is made with fresh ingredients and has a good balance of flavors.
- Don't overcook the chicken: The chicken should be cooked through, but not overcooked. Overcooked chicken will be dry and tough.
- Serve with your favorite toppings: This recipe is great served with a variety of toppings, such as shredded cheese, sour cream, guacamole, and fresh cilantro.
Conclusion:
This Crock-Pot Southwestern Chicken recipe is an easy and delicious way to make a healthy and flavorful meal. It's perfect for a busy weeknight dinner or a casual weekend lunch. Serve it with your favorite toppings and enjoy!
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