The ease of crock pot recipes are a mom’s best friend. Now that the weather is cooling off, it’s time once again to experiment with what magical dinner us moms can pull off while barely lifting a finger.
My family went back for seconds of this Southwest Chicken recipe. The chicken has the perfect amount of spice and fell off the bone. I hope your family enjoys it just as much as we did!
Serves 2-4 people
Cook time 4 hours on high
- 4 chicken thighs (1.5 lbs), skins removed
- New Mexico fire roasted taco sauce by Frontera
- 1 cup water
- White rice
- 1/4 cup sliced red onion
- 1/2 cup sliced yellow bell pepper (or any color)
- Can of black beans, rinsed
- 1 lime
- 1 avocado
- Salt and pepper
Place the skinless chicken thighs meat side down in your crock pot. Pour your taco sauce over the top and add 1 cup of water. Cut your onion and bell pepper (I julienned mine) and add to your crock pot. Add salt and pepper. Cover and cook on high for 4 hours.
When the meat is done cooking, add your can of black beans and stir. Prepare your white rice, according to the package directions.
Serve the southwest chicken over the white rice, including the juice, black beans and veggies. Squeeze fresh lime juice over top and add sliced avocado. Enjoy!
- You could easily swap out the chicken thighs and use chicken breasts
- Swap Frontera taco sauce with salsa verde
- Cook on low for 8 hours if you’ll be out for the day