Crock Pot Southwest Chicken is a staple in our house and I love getting creative with how I serve it. This southwest style chicken is great on its own, over rice, in tacos, or on a bun. So many possibilities!
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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, crock pot smothered chicken, and crockpot white chicken chili.
Why You’ll Love This Slow Cooker Southwest Chicken Recipe
- Simple Ingredient List: I’m a fan of chicken dinner ideas from recipes with a short ingredient list, and this is one of them! When I’ve got a leftover packet of taco seasoning and a can of beans or corn, this is one of my favorite ways to use them up.
- Only 10 Minutes of Prep: Life gets busy and sometimes I don’t have a lot of time to cook. Thankfully, this southwestern chicken only takes 10 minutes of prep work to get it in the slow cooker!
- Versatile: It’s easy to serve this chicken in different ways throughout the week. We love it piled over rice or in a taco or burrito and I often mix up the veggies and beans to keep it interesting.
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.
- Step 1: Add the Chicken. Place the chicken breasts at the bottom of the slow cooker.
- Step 2: Top with the Other Ingredients. Throw in the salsa, tomatoes with green chilies, taco seasoning, black pepper, black beans, and corn.
- Step 3: Cover and Cook. Cook on high for 2½-3½ hours or low for 4½-6 hours.
- 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.
- Step 5: Serve. Enjoy the southwest chicken over rice, in tortillas, or with any of your favorite toppings. Enjoy!
Hint: Craving nachos?
Make this recipe and use the southwest chicken breast meat directly over your tortilla chips, cover them with cheese, then melt under the broiler!
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.
Expert Tips
- Drain Excess Liquid: Even after draining the beans and corn, you might need to drain off a bit of liquid from the bottom of the slow cooker after this southwest crockpot chicken is done cooking, especially if you're making tacos and don't want the tortillas to get soggy.
- Storing and Reheating: Leftovers keep in an airtight container in the refrigerator for up to 4 days or frozen in a freezer-safe container for up to 4 months. Let frozen leftovers thaw in the fridge overnight. Then reheat in the microwave on medium heat for 30-60 second intervals until it is heated through.
- Safe Cooking Temperature for Chicken: The chicken is fully cooked when it’s reached an internal temperature of 165°F.
- Shredding the Chicken: For the fastest and easiest way to shred chicken, use a hand mixer on the lowest setting. Two forks will work just fine too!
More Delicious Crock Pot Chicken
Here are a few more of my most popular chicken dishes made in the slow cooker.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below. Then follow me on Facebook and Pinterest! Share your favorite recipes or ask questions in my Facebook Group.
Crock Pot Southwest Chicken
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 16 ounce jar of salsa
- 14.5 ounces diced tomatoes with green chilis
- 1.5 ounce packet of taco seasoning
- 1 teaspoon black pepper
- 15 ounces black beans drained and rinsed
- 15.5 ounces whole kernel corn drained
Instructions
- Add chicken breasts to the bottom of the slow cooker.
- Top with salsa, tomatoes with green chilis, taco seasoning, black pepper, black beans, and corn.
- Cover and cook on high for 2½-3½ hours or low for 4½-6 hours.
- Remove chicken and shred with two forks. Add back into the pot and mix until well combined.
- Serve over rice or in tortillas with your favorite toppings.
Notes
- Drain Excess Liquid: Even after draining the beans and corn, you might need to drain off a bit of liquid from the bottom of the slow cooker after this southwest crockpot chicken is done cooking, especially if you're making tacos and don't want the tortillas to get soggy.
- Storing and Reheating: Leftovers keep in an airtight container in the refrigerator for up to 4 days or frozen in a freezer-safe container for up to 4 months. Let frozen leftovers thaw in the fridge overnight. Then reheat in the microwave on medium heat for 30-60 second intervals until it is heated through.
- Safe Cooking Temperature for Chicken: The chicken is fully cooked when it’s reached an internal temperature of 165°F.
- Shredding the Chicken: For the fastest and easiest way to shred chicken, use a hand mixer on the lowest setting. Two forks will work just fine too!
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Ryan Allen says
This yummy chicken is perfect for an easy dinner over rice or in tortillas.
Lynda Harrison says
My daughter is diabetic and has a problem with eating beans. What would be a good alternative to the black beans in this recipe?
Ryan Allen says
I would double the corn or just leave the beans out.
Scott says
I also doubled the corn! I added red peppers and onions as well, and only used half of the taco seasoning packet. Turned out great thank you!
Ryan Allen says
Love the changes and I am so glad you enjoyed it.