I've been learning to love one pot, slow cook meals lately, and this southwest-inspired chicken dish is one of the results.

It's easy to prepare and tasty to eat. I'm happy because I can put it on in the morning and have it ready for lunch or for dinner, depending on how high I cook it.

Just prepare some rice, and you're ready for an easy, delicious dinner.

Photo: CC--Sweet MustacheIngredients:

  • 4 boneless chicken breasts
  • 15 ounce can black beans, drained
  • 15 ounce can sweet corn, drained
  • 15 ounce jar or can green or red salsa
  • 8 ounce canned green chiles, drained
  • 4 ounces sour cream
  • 4 ounces Cotija cheese
  • ½ teaspoon freshly ground coriander
  • ½ teaspoon freshly ground cumin
  • Salt and black pepper to taste
  • cilantro, chopped as garnish
  • avocado wedges, as desired
  • lime wedges as garnish
  • radishes as garnish
  • Cotija cheese as garnish

Directions:
Put 4 boneless chicken breasts put into in a crock pot. If frozen, allow an extra hour or so to fully cook.

Add drained corn, black beans, green chiles and spices, and a dash of salt and pepper.

Cook on high for about 4 hours, or on low for about 8 hours, until chicken is cooked.

Right at the end, stir in sour cream.

Top with cilantro, avocado and garnish with extra cheese, lime and radishes as desired, and serve over rice.

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