Slow Cooker Southwest Chicken

Versatile and quick to prep, Southwest Chicken relies on pantry staples and can be served burrito bowl-style or in tacos. An ideal meal to please a variety of eaters!

Get ready for the latest edition of Fountain Avenue Kids, because Coach Suzie is in the kitchen! She’s a kid at heart, and as a coach and teacher, has inspired countless kids. She also knows that a good dinner can be tough to pull off amidst work, school, sports practices, and other activities, so she shared her go-to meal that practically cooks itself and provides leftovers that taste even better the second time around.

Shortly after seeing the first kids cooking videos, Suzie Holubek sent me a message: “I want to be a kid in your kitchen!”

I didn’t have to think twice.

Coach Suzie, as she is affectionately known, had been a longtime teacher at J.P. McCaskey High School (Go Tornadoes!), when the swim team found itself without a coach. Despite the fact that Suzie never swam competitively herself and had never coached the sport, she answered the call.

My younger son, Christian, was on the team at the time, and as the season progressed, Coach Suzie’s dedication, passion, and overall love for the kids became apparent. Among other accomplishments, Suzie figured out how to formulate a competitive swim meet lineup–no easy task for someone who never swam–and last year, she started a swim program at the middle school level. This not only serves as a feeder program to the high school swim team, but has taught the core strokes to kids who did not previously know how to swim.

Shortly after Suzie expressed an interest in the kids cooking series, I bumped into her at Lancaster Central Market. With her trademark enthusiasm, Suzie said she had a recipe in mind: it takes five minutes to prep, can be made ahead, relies on basic, economical ingredients, practically cooks itself, can be served in several ways, and tastes great as leftovers!  

It sounded perfect. 

Soon after, Suzie sent me her recipe and I made it to glowing reviews. My family likes the flavorful base of shredded chicken, corn, tomatoes, and black beans served over rice and topped with shredded cheese, a few crumbled tortilla chips, avocado, and a dollop of salsa.

Suzie and her husband enjoy the dish this way too. They also like to wrap cheese-sprinkled leftovers in a warm tortilla for a tasty handheld meal. Note that, when first served, the chicken mixture is juicy, which can make the taco approach drippy. Because the juices are absorbed over time, however, this is a great option for leftovers.  

Toppings like shredded cheese, avocado or guacamole, salsa, and crumbled tortilla chips allow for individual customization and keep everyone happy.

Prepping this wholesome, flavor-packed dish takes about 10 minutes.

Once cooked through, the chicken is shredded. The end result is similar to a chicken chili and can be served over rice or a bed of crumbled tortilla chips and with toppings of choice.

 A few more details:

• Feel free to increase the spices to taste. Coach Suzie and her husband love the flavor of cumin and garlic, so she goes heavy on both of those ingredients. Proper seasoning is key to bring out the flavor of the chicken, corn, and beans, but the precise amount of salt needed will vary based on the brand of salsa and tomatoes used as well as personal preference. I add one teaspoon of Morton’s Kosher salt and include that as an approximate starting point.
• Right out of the slow cooker, the chicken mixture is perfect over rice, which absorbs the flavorful juices.  
• Leftovers improve with age because those juices soak in – it’s like a reverse marinade.
• Because leftovers are less juicy, they are great for making tacos, with either a hard shell or soft tortilla.
• Remember the toppings! They allow for extra color, customization, and interest, creating broad appeal. Choosy kids also tend to respond well when they can make decisions about their meal. 

Special thanks to Coach Suzie for being a honorary kid in the kitchen. If you know a kid (or kid at heart) who has a great story or recipe to share (I can help with the recipe!), don’t hesitate to contact me.

Slow Cooker Southwest Chicken

Prep Time: 10 minutes

Cook Time: 2-6 hours

Total Time: 2-6 hours

Yield: 6 servings

A perfect base for building your own bowl, this flavorful meal takes minutes to prep and practically cooks itself!

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Ingredients

• 1¾ – 2 pounds boneless, skinless chicken breasts
• 1(15-ounce) can black beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes (fire roasted is a nice option)
• 1½ cups frozen corn (no need to thaw; may substitute a 15-ounce can, drained)
• 1 (12-ounce) jar salsa*
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder (or 3 garlic cloves, minced)
• 1 teaspoon salt and ½ teaspoon freshly ground pepper
• Optional for serving: cooked rice, shredded cheddar or Mexican blend cheese, warmed tortillas or crumbled tortilla chips, extra salsa, guacamole or chopped avocado, sliced scallions, black olives, cilantro, sour cream, and/or a squeeze of lime

Instructions

1. In a slow cooker, mix the black beans, tomatoes with juices, corn, salsa, and seasonings.
2. Add the chicken and flip to coat with the salsa mixture.
3. Cook on low heat for 4-6 hours (or 2-3 hours on high) or until the chicken is cooked through. (Tip: Some slow cookers cook chicken more quickly. Check early to be sure; the internal temperature should read 165℉.)
4. Remove the chicken to a plate, and when cool enough handle, shred with two forks or with your hands before returning to the slow cooker. (Tip: If you cut the chicken, crosswise, once or twice before shredding, it will be easier to shred and you won’t end up with long, stringy pieces.) Then stir the shredded chicken back into the salsa mixture. Taste and add an extra pinch of salt and pepper if needed. (You could even add some cayenne pepper or hot sauce for a little heat.)
5. Serve over rice, crumbled tortilla chips, or with warm tortillas, and then sprinkle with cheese and other toppings of choice.
6. Leftovers will keep for about 5 days in the fridge.

Notes

* I purchase a 16-ounce jar and use the remaining amount to dollop over the finished bowls.

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