4.5
2 ratings

Slow Cooker Southwestern Chicken and Vegetables

This recipe adds flair to your chicken and veggies
Courtesy of McCormick

Add some flair to chicken and veggies with a slow-cooker recipe that you can prep right in the crock. Let the slow cooker do all the work, and top finished dish with favorite toppings – like shredded cheese, avocado and sour cream!

This recipe is courtesy of McCormick.

Ready in
3 h and 10 m
10 m
(prepare time)
3 h
(cook time)
8
Servings
169
Calories Per Serving

Ingredients

  • 1 package of slow cookers limited edition southwestern chicken and vegetables seasoning
  • 1 1/2 Pound boneless skinless chicken breasts
  • 2 Cups frozen bell pepper strips
  • 1 1/2 Cup frozen corn
  • 2 Tablespoons cider vinegar
  • 2 Tablespoons oil
  • 2 Tablespoons water

Directions

Place chicken and vegetables in slow cooker.

Mix Seasoning Mix, vinegar, oil and water in bowl until blended.

Pour over chicken and vegetables; stir to coat. Cover.

Cook 6 hours on LOW or 3 hours on HIGH or until chicken is cooked through.

Remove chicken from slow cooker.

Shred chicken, using 2 forks.

Return chicken to slow cooker; mix well with vegetables.

Serve over cooked rice or in warm tortillas with desired toppings, such as shredded cheese, chopped tomatoes, chopped avocados, sour cream, chopped cilantro, or green onions.