This crockpot southwest chicken is an easy dinner idea for the entire family. Made with chicken, beans, corn, and tomatoes, this recipe requires little prep from you but has bold and delicious flavors.
And, check out this crockpot creamy beef and noodle soup! It’s full of tender chunks of beef and veggies cooked in a rich beef broth.
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Ingredients For This Crockpot Southwest Chicken
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How To Make This Crockpot Southwest Chicken
Place the chicken breasts in the bottom of a slow cooker.
Add the black beans, corn, diced tomatoes with green chiles, and salsa on top of the chicken.
Sprinkle the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper over everything.
Cover and cook on LOW for 6–7 hours, or until the chicken is tender and cooked through.
Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir everything together. Cover and cook for another 10–15 minutes so the chicken can absorb the flavors.
Serve with the cheese and fresh cilantro.
Serve over cooked rice, spoon into warm tortillas, or enjoy as a bowl topped sour cream, diced red onion, and/or additional salsa.
Important Recipes Notes
This recipe does not cook well on high heat. Cook on low for 6-7 hours for a tender chicken.
This is a dump and go meal. After adding all the ingredients to the crockpot, you don’t have to do anything until the chicken is cooked and it’s ready to shred.
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Crockpot Southwest Chicken
- Total Time: 7 hours 10 minutes
- Yield: 6 1x
- Diet: Gluten-Free
Description
This crockpot southwest chicken is an easy dinner idea for the entire family. Simply add the ingredients to your crockpot and cook on low.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chiles
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Place the chicken breasts in the bottom of a slow cooker. Add the black beans, corn, diced tomatoes with green chiles, and salsa.
- Sprinkle the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper over everything. Cover and cook on LOW for 6–7 hours, or until the chicken is tender and cooked through.
- Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir everything together. Cover and cook for another 10–15 minutes so the chicken can absorb the flavors.
- Serve with the cheese and fresh cilantro.
- Serve over cooked rice, spoon into warm tortillas, or enjoy as a bowl topped sour cream, diced red onion, and/or additional salsa.
- Prep Time: 10
- Cook Time: 6-7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
