Slow-Cooked Southwest Chicken
Total TimePrep: 15 min. Cook: 3 hours
Such a versatile recipe. I have made this many times and switch it up. I sometimes add pictures not beans or add extra chicken stock for a soup. One f my favorite recipes.
All my kids loved it!
It had no taste. Added more salsa and topped with sour cream and that helped. Trying to delete this recipe from my recipe box and it won’t let me.
I made this exactly as stated. It was incredibly soupy so much so that I ate it as a soup while the rest of the family ate it over rice. It was easy but not anything special so I probably won't make it again.
Easy recipe that can be used so many ways! Whole family loved this. I served it over the rice but would also be good wrapped in a tortilla or turned into nachos!
I added more chicken, some chili powder and paprika, and replaced 1 can black beans with kidney beans. Literally took 5 minutes to put together. 3-4 hours on low did not seem like enough cooking time for me, I cooked for 6 hours on low. Perfect! Very tasty!
Nope! Tasted like tomato soup, despite the multiple other ingredients. Wasn't even remotely spicy. Actually threw the remainder out because I couldn't face another serving of it. Taking it off my recipe keeper.
Flavor on a budget and busy schedule! This is my kind of recipe. It had great flavor and was filling over rice. I will add this to my favorites.
We eat this often. One major change I make to the recipe is that I do it in my electric pressure cooker and use frozen chicken thighs. I cook the thighs first on the "Chicken' setting (20 minutes) then add the rest of the ingredients and cook again on the "Chicken" setting. I use Chicken thighs. The last time I used Mango Salsa
This was pretty good as is, but it needed a little something else for our liking. So I added some salt and garlic powder and it was delicious. Served over rice and everyone loved it.