Slow Cooker Southwest Chicken

Slow Cooker Southwest Chicken

This slow cooker Southwest chicken is a game-changer! Just toss everything in the crockpot, let it do the work, and come back to a meal that’s juicy, flavorful, and perfectly seasoned.

Packed with bold spices, tender shredded chicken, and hearty beans, it’s an effortless way to bring big flavors to your dinner table.

Serve it over rice, in tacos, or with tortilla chips—however you enjoy it, this dish will quickly become a family favorite.

For Southwest Chicken

• Chicken – Use boneless, skinless chicken breasts for a lean option, or swap in chicken thighs for extra juiciness.
• Taco Seasoning – Adds a bold Southwest flavor with a mix of spices.
• Black Beans – Provides protein and a hearty texture. Be sure to drain and rinse them.
• Sweet Corn – Adds a touch of sweetness and texture. Canned or frozen both work well.
• Pico de Gallo – A fresh blend of tomatoes, onions, and cilantro that brings brightness to the dish.
• Diced Tomatoes with Green Chilies – Adds extra flavor with a mild kick of heat.

Slow Cooker Southwest Chicken

Busy weeknights? No problem! This Slow Cooker Southwest Chicken is the ultimate set-it-and-forget-it meal—packed with bold flavors, tender shredded chicken, and hearty beans.

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Course: Dinner, Main Course

Cuisine: Southwestern

Keyword: Slow Cooker Southwest Chicken

Prep Time: 20 minutes minutes

Servings: 12

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Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 2 tbsp taco seasoning
• 1 cup black beans, drained and rinsed
• 1 can (15.25 oz) sweet corn, drained
• 2 cups pico de gallo, divided
• 1 can (14.5 oz) diced tomatoes with green chilies

 

Instructions:

1. Prepare the Chicken: Place the chicken breasts in the slow cooker.
2. Add Ingredients: Sprinkle taco seasoning over the chicken. Then, add black beans, corn, 1 ½ cups of pico de gallo, and the diced tomatoes (including the liquid).
3. Cook:
   • Low Setting: Cook for 6-8 hours.
   • High Setting: Cook for 2 ½-3 hours.
4. Shred & Serve: Once fully cooked (internal temperature should reach 165°F), shred the chicken using two forks. Stir to mix with the sauce.
5. Garnish & Enjoy: Serve warm with the remaining ½ cup of pico de gallo.

 

Serving Suggestions:

• Enjoy over rice, in tacos, or as a filling for burritos.
• Serve with tortilla chips or in a salad for a lighter option.
• Top with avocado, shredded cheese, or sour cream for extra flavor!

 

Nutrition
Calories: 54 kcal | Carbohydrates: 8g | Protein: 4g | Fat: 1g | Saturated Fat: 0g
Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 2g | Sugar: 1g
Vitamin A: 1384 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg

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1. Can I use frozen chicken breasts?
   Yes, you can absolutely use frozen chicken breasts! Just keep in mind that cooking times might be slightly longer. Aim for an internal temperature of 165°F to ensure it’s fully cooked.
2. Can I adjust the spice level?
   Totally! If you like things mild, go for a mild salsa and skip the green chilies. For a spicy kick, pick a hotter salsa and add a pinch of cayenne pepper or some chopped jalapeños!
3. Can I throw in extra veggies?
   Of course! Feel free to add in bell peppers, zucchini, or sweet potatoes. Just chop them up evenly, and if you’re adding dense veggies like sweet potatoes, they may need a bit more time to cook.
4. Do I have to shred the chicken?
   Shredding the chicken adds more flavor and helps mix it with the sauce. But if you prefer, you can serve the chicken whole and slice it right before serving. It’s all about what you prefer!
5. How should I store leftovers?
   Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. If you have more than you can eat, freeze it! Just cool it completely before freezing, and it will last 2-3 months. Just thaw and reheat when you’re ready to eat!