Crock Pot Southwest Chicken

Crock Pot Southwest Chicken is great any time of year, whether it's hot or cold outside. It also makes for a great potluck dish for a taco bar. This one is a keeper.

If you’re looking for more easy Crock Pot chicken recipes, try these next: jalapeno popper chicken, slow cooker mushroom chicken, and crockpot white chicken chili.

Ingredients

• Boneless, Skinless Chicken Breasts: It’s so easy to make tender and moist chicken when you use the slow cooker! Trim excess fat before cooking and be sure to shred while the chicken is still hot.  Chicken thighs work too!
• Salsa: You can use any kind of salsa for this southwest chicken and rice made in the Crock Pot, so pick out your favorite jar or fresh salsa from the farmer’s market.
• Diced Tomatoes with Green Chilies: I like the can that has a little heat but you can opt for no spice if you prefer a more mild option.
• Taco Seasoning: Adding the packet of taco seasoning is what makes this recipe so easy and fast! You could also create your own spice mix with southwestern flavors, or just use garlic powder, onion powder, and ground paprika that you have at home.
• Black Beans and Whole Kernel Corn: You’ll want to drain and rinse both of these first. Pinto or kidney beans would also work. 

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Creamy Version: Stir in a few tablespoons of cream cheese or a cup of sour cream at the end to create a creamy sauce. 
• Add Heat: Mix in jalapenos, a chopped chipotle pepper in adobo sauce, or smoked paprika to kick up the heat and make this spicy.
• Add Veggies: During the last 30 minutes of cooking, you could add chopped zucchini, diced sweet potato, or even chopped fresh spinach.
• Use Leftover Chicken: If you have leftover cooked rotisserie chicken (or even leftover turkey), you could do a much shorter cook time on this recipe and essentially use the Crock Pot to heat the sauce and the chicken. It’s a great way to make leftovers more enticing!

How to Make Southwest Chicken in the Crock Pot

One of the best parts about this southwest chicken crockpot recipe is how easy it is to make.

1. Step 1: Add the Chicken. Place the chicken breasts at the bottom of the slow cooker.

2. Step 2: Top with the Other Ingredients. Throw in the salsa, tomatoes with green chilies, taco seasoning, black pepper, black beans, and corn.

3. Step 3: Cover and Cook. Cook on high for 2½-3½ hours or low for 4½-6 hours.

4. Step 4: Shred the Chicken. Use two forks or a hand mixer to shred the chicken, then place it back in the Crock Pot and stir well.

5. Step 5: Serve. Enjoy the southwest chicken over rice, in tortillas, or with any of your favorite toppings. Enjoy!

Serving Suggestions

There are so many ways to serve this chicken! In a taco or over white, brown, or Spanish rice, with melted cheese, over a salad, in a baked potato, or in a wrap. This chicken is great for a weekend dinner, as leftovers for lunch the next day, at a family gathering, or game day celebration. 

• We love this dish over rice in the slow cooker or in a tortilla with classic taco fixings. Serve it with a little sour cream, cotija cheese, avocado or guacamole, more salsa, cilantro, a squeeze of lime, and a side of tortilla chips.
• Speaking of tortilla chips, this chicken goes perfectly with Mexican street corn dip, crockpot white queso, and slow cooker taco dip. They are all delicious dips and are some of my most popular appetizer recipes.
• If you want a Tex-Mex feast, serve it with some crockpot pinto beans and corn on the cob with elote seasoning!
• Make this dish and bring it to a potluck or taco bar night with friends. Set the Crock Pot on the warm setting and then guests can help themselves to a scoop before adding their other favorite toppings like guacamole, sour cream, and extra cheese.