Entrees Recipes

Slow Cooker Creamy Southwest Chicken

While the chilly winter months certainly make slow cooker comfort food all the more appealing, I find that I use my slow cooker just as much in the summer months (it gives my oven a break and keeps the house cool) and this recipe certainly sings summer time and spicy goodness!

It’s up to you if you want to take the extra step of searing the chicken before adding it to the slow cooker – it’s annoying to dirty another pan I know, but I have this thing about pale chicken breasts in a slow cooker, so I like the color and searing in the spices.

Slow Cooker Creamy Southwest Chicken
  • 4 boneless skinless chicken breasts
  • 1 tbsp chili powder
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • ½ tsp cayenne pepper
  • 2 red bell peppers sliced
  • 1 cup chicken broth
  • ¼ cup fresh lime juice
  • 1 tbsp corn starch
  • 1 tbsp water
  • ½ cup coconut milk full fat
  • Fresh cilantro to garnish
  • Salt and pepper to taste
  1. Use a non-stick spray or olive oil to lightly grease a large skillet and heat to medium high heat.
  2. In a small bowl, mix together all spices. Rub each chicken breast on both sides with rub. Place each piece of chicken in the pan, and sear for 1-2 minutes per side. You're not cooking the chicken here, just searing it on the outside.
  3. Place the chicken in the slow cooker, top with chicken broth and lime juice. Place peppers on top of chicken.
  4. Cover and cook on low for 4-6 hours or until chicken is very tender. Mix together corn starch with water, and add to the chicken broth mixture (you can always add more corn starch, 1 tsp at a time, if the sauce is too runny)
  5. Also add in coconut milk. Cook on low for another 15-20 minutes until mixture is thickened and creamy.
  6. Serve hot on top of noodles, rice, potatoes, or pasta.


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