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
Units
Scale
- 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