Slow Cook Southwest Chicken (Gluten-Free)

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By Jefferson Adams

December 31, 2013
By Jefferson Adams • December 31, 2013

Slow Cook Southwest Chicken (Gluten-Free)

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Reviewed and edited by a celiac disease expert.
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.

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

Ingredients:

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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Guest Franghurst

Posted January 7, 2014

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I can't wait to try this. It sounds full of flavor and yummy.

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Guest Cynthia Dickstein

Posted January 7, 2014

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This looks good, but when do you add the 4 ounces cotija cheese to the crockpot? Thank you.

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Guest jacqueline

Posted January 8, 2014

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Can this be frozen? It sounds delicious.

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Guest Jefferson

Posted January 23, 2014

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1) Cotija cheese goes on top right at the end. Sorry to be less than clear about that!

2) It can be frozen. I freeze the main dish and add garnishes as I serve after reheating.

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About Me

Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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