Name: Crockpot Southwest Chicken
Prep time: 15 min
Cook time: 6 h
Yield: 6
Ingredients: 2 pounds boneless, skinless chicken breasts; 1 (15-ounce) can black beans, rinsed and drained; 1 (15-ounce) can corn, drained; 1 (15-ounce) can diced tomatoes and green chilies; 1 (15-ounce) jar salsa; 1 tablespoon taco seasoning; 1 teaspoon cumin; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder

Crockpot Southwest Chicken

Looking for a delicious and easy weeknight meal that’s packed with flavor? Look no further than this Crockpot Southwest Chicken recipe. This hearty dish is perfect for feeding the whole family and is sure to satisfy even the pickiest of eaters.

The best part about this recipe is that it’s so simple to prepare. All you need to do is toss a few ingredients into your slow cooker and let it do its thing. The result is a tender and juicy chicken that’s bursting with southwestern flavors.

To make this dish, you’ll need boneless, skinless chicken breasts, black beans, corn, diced tomatoes and green chilies, salsa, taco seasoning, cumin, garlic powder, and onion powder. Simply combine all of these ingredients in your slow cooker and cook on low for 6-8 hours, or until the chicken is cooked through.

Once the chicken is cooked, shred it and serve it over rice, with tortillas, or in a salad. For a creamier texture, you can also add a block of cream cheese to the slow cooker during the last hour of cooking.

This Crockpot Southwest Chicken recipe is not only delicious but also healthy. It’s a great way to get your family to eat more vegetables and lean protein. Plus, it’s a convenient meal that can be prepared ahead of time and stored in the refrigerator for a quick and easy dinner.

So if you’re looking for a flavorful and easy weeknight meal, be sure to try this Crockpot Southwest Chicken recipe. You won’t be disappointed!

Questions I often get asked about this recipe:

Can I use boneless, skinless chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great alternative and will cook just as well in the slow cooker.

Can I make this recipe spicier?
Yes, you can! Add a diced jalapeño pepper or a pinch of cayenne pepper to the slow cooker for a spicier kick.

Can I freeze this recipe?
Yes, you can! Let the cooked chicken cool completely, then transfer it to an airtight container and freeze for up to 3 months.

What can I serve with this dish?
This Crockpot Southwest Chicken is delicious served with rice, tortillas, or in a salad. You can also add it to tacos, burritos, or quesadillas.

Can I make this recipe in the Instant Pot?
Yes, you can! Cook on high pressure for 10-12 minutes, then let it natural release for 5 minutes before quick-releasing.

What you need to make Crockpot Southwest Chicken:

2 pounds boneless, skinless chicken breasts

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can corn, drained

1 (15-ounce) can diced tomatoes and green chilies

1 (15-ounce) jar salsa

1 tablespoon taco seasoning

1 teaspoon cumin

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

How to make it:

Combine ingredients: Place the chicken breasts in the bottom of your slow cooker. Add the black beans, corn, diced tomatoes and green chilies, salsa, taco seasoning, cumin, garlic powder, and onion powder.

Cook: Cover and cook on low for 6-8 hours, or until the chicken is cooked through and easily shreds.

Shred and serve: Shred the chicken using two forks. Serve over rice, with tortillas, or in a salad.

Tips:

For a creamier texture: Add a block of cream cheese to the slow cooker during the last hour of cooking.

To make it spicier: Add a diced jalapeño pepper or a pinch of cayenne pepper to the slow cooker.

For a healthier option: Serve the chicken over brown rice or quinoa instead of white rice.

Latest Reviews:

This recipe was so easy to make and turned out delicious! The chicken was tender and flavorful, and the sauce was just the right amount of spicy. I will definitely be making this again. Tina H.

I love this recipe! It’s a great way to use up leftover chicken, and it’s always a hit with my family. I like to serve it with a side of cornbread and some avocado slices. Scott P.

This is a great recipe for a busy weeknight. It’s so easy to throw everything in the slow cooker and let it cook all day. I love that I can come home to a delicious meal that’s already waiting for me. Rachel S.

Printable Recipe:

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Yield: 6 servings