Crock Pot Southwest Chicken

5 from 1 vote

Crock Pot Southwest Chicken gives you a satisfying amount of protein from tender, shredded chicken mixed with southwestern black beans and corn. This southwest chicken dish is made with simple, everyday ingredients but it’s anything but boring with the bold spices and your favorite toppings added on.

Prep Time10

Cook Time4

Total Time4 10

Course: Main Course

Cuisine: American

Servings:

Calories: 368kcal

Author: Ryan Allen

Equipment

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