Slow Cooker Southwest Pulled Chicken

recipe, dinner, main course, poultry, pulled meat, pulled chicken, southwest, slow cooker

2017 Kids Recipe Challenge Winning Recipe: 2nd Place!  [Dinner]

Kids can help get the ingredients into the slow cooker for this easy family meal. Try serving the leftovers the next day with crunchy tortilla chips, sour cream and guacamole for a fun nacho dinner. 

Corben and Jaxen from Mitchell, ON submitted this family favourite.  They like to wash and prepare the vegetables, grate the cheese and assemble it on the plate. 

Preparation Time: 15 minutes

Cooking Time: 4 hours

Makes: 12


Black beans, drained and rinsed 

1 can (19 oz/540 mL)

Corn kernels, drained or use frozen 

1 can (10 oz/398 mL)

Green onions, chopped 

1 bunch 

Celery, chopped 

1 stalk

Mushrooms, sliced 

1 pkg (8 oz/227 g)

Petite cut spicy red pepper stewed tomatoes 

1 can (19 oz/540 mL)

Mild or medium salsa

1 cup (250 mL)

Boneless skinless chicken breasts

 6 (about 1.5 kg)

Canola oil 

2 Tbsp (30 mL)

Chili powder 

2 Tbsp (30 mL)


1/2 tsp (2 mL)

Cooked rice 

6 cups (1.5 L)

Shredded jalapeno Havarti or cheddar cheese 

1 1/2 cups (375 mL)


  1. Stir together beans, corn, onions, celery, mushrooms, tomatoes and salsa in slow cooker.
  2. Toss chicken with oil, chili powder and salt. Brown chicken in large non-stick skillet and add to slow cooker. Cover and cook on High for 4 hours or on Low for 8 hours.
  3. Remove chicken from slow cooker and shred with 2 forks and return to slow cooker; stirring well to combine.
  4. Serve over rice and sprinkle with cheese to serve.

Nutrition Information per serving: 

Calories: 366 kcal

Protein: 30 g

Fat: 10 g

Carbohydrate: 40 g

Fibre: 6 g

Sodium: 521 mg

Iron: 2 mg

Calcium: 162 mg



Last Update – August 22, 2017

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