Clean Eating Slow Cooker Southwestern Chili
This delicious and healthy chili is perfect for a summer picnic or a cozy winter meal. The slow cooker does all the work, so you can relax and enjoy your time with friends and family.
This delicious and healthy chili is perfect for a summer picnic or a cozy winter meal. The slow cooker does all the work, so you can relax and enjoy your time with friends and family.
- 4 raw boneless skinless chicken breasts (about 8 oz. eac
- 1 (15 ounce) can pinto beans (rinsed and drained) or 1 1/3 cup home
- 1 (15 ounce) can black beans (rinsed and drained) or 1 1/3 cup home
- 1 (28 ounce) can diced tomatoes in juice low sodium is best
- 1 pound frozen and thawed organic corn (organic to avoid g
- 1 (12 ounce) jar of your favorite salsa no sugar added
- Carbohydrate 31.2603703603306 g
- Cholesterol 51.968 mg
- Fat 3.1637406 g
- Fiber 8.73673851675153 g
- Protein 26.8747699933884 g
- Saturated Fat 0.22288252 g
- Serving Size 1 1 (333g)
- Sodium 563.211 mg
- Sugar 22.5236318435791 g
- Trans Fat 2.17227898 g
- Calories 249 calories
Step-by-step
- Place the chicken breasts on the bottom of your slow cooker.
- Pour the tomatoes and salsa over that and then layer on the beans and corn.
- Cook on low for 5-7 hours, or until the chicken easily falls apart when the pot is stirred.
Should chicken breasts go in whole or get shredded before long braises? Placing four half-pound chicken breasts on the bottom of a six-quart slow cooker allows them to absorb moisture from the surrounding canned tomatoes and salsa as they heat. Submerging the protein completely prevents the exterior from drying out during the initial thermal phase. Raw poultry needs direct contact with the base liquid to prevent sticking and burning along the ceramic edges.
Undercooked beans remain stubbornly chalky while overcooked chicken turns into dry fibers. Simmering on low heat for exactly five to seven hours ensures the meat reaches an internal temperature of 165 degrees Fahrenheit without destroying its structural integrity. Stirring the pot aggressively at the five-hour mark forces the tenderized meat to pull apart naturally against the grain without requiring manual removal.
Frozen corn introduces excess water into the vessel if added without thawing. Drain the thawed kernels thoroughly in a colander before layering them over the beans to prevent diluting the tomato and salsa reduction. This extra draining step concentrates the natural sugars in the vegetables instead of watery pooling.
Leftover portions keep safely in airtight glass containers inside a 38 degree Fahrenheit refrigerator for up to four days. Reheat individual servings gently on a stovetop over medium-low heat, stirring frequently to distribute the dense starch from the pinto and black beans evenly.
