This easy Southwest Crockpot Chicken is the recipe you’ve been hoping for. It’s all the great Tex-Mex flavors you love combined in an easy dump and go dinner recipe with under 10 minutes of prep and over 30g of protein per serving!
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Easy Slow Cooker Southwestern Chicken
This slow cooker Southwest Chicken is an easy dinner option that only requires about 10 minutes of prep time. Just gather all your ingredients, place them in your crockpot, set the timer, and walk away. It’s all the great Tex-Mex flavors combined in one dish and one super simple recipe.
It’s fantastic for a weeknight dinner, especially on days when your kids are in sports or activities and it works great for meal prep throughout the week. And speaking of kids, kids love this dish! My kids like it best served as tacos with some sour cream, shredded cheese and avocado slices or guac. It’s also great over rice or as part of a filling, high protein salad (33 grams per serving!).
Ingredients
- Boneless skinless chicken breast - I use 1 large chicken breast
- Black beans - drain and rinse before adding
- Rotel - canned mixed diced tomatoes with green chiles
- Salsa - any kind
- Red bell pepper - sliced or diced
- Frozen corn kernels
- Taco seasoning - homemade or store bought
- Ground cumin
- Garlic powder
See recipe card for quantities.
Recipe Notes and Tips
- For a creamy variation, add 4oz of cream cheese (half a package) to the crockpot 30 minutes before the end of cooking. Once it's hot and melty, stir it in at the time you shred the chicken.
- The crockpot salsa chicken recipe calls for boneless skinless chicken breast but thighs will also work.
- Use whatever salsa you like, homemade or jarred. I like Chi-Chis medium salsa. If you like spicy food, use a spicier, hot salsa or add some jalapenos in with the other vegetables..
- I use my homemade mild taco seasoning but store bought taco seasoning will work, too.
How to Make Crockpot Southwestern Chicken
Step 1: Cut the chicken breast and add to the bottom of your slow cooker. Add the rest of your ingredients and sprinkle with the the spices and seasonings.
Cover and cook until the chicken shreds easily with a fork. (High for 4 hours or low for 6-8 hours)
Step 2: Shred chicken and mix back in with the liquid, beans and veggies.
Step 3: Serve immediately topped with sour cream, chopped cilantro or your favorite taco toppings.
How to Serve Slow Cooker Southwest Chicken
There are so many ways you can enjoy this easy crockpot dish!
- Over white or brown rice topped with sour cream, fresh cilantro, shredded cheese, creamy avocado, Fresh Mango Salsa, or your favorite taco toppings for delicious burrito bowls
- Use the mixture as a flavorful filling for tacos or burritos using your favorite corn or flour tortillas
- Pile this SW Chicken onto a bed of romaine or mixed greens and add your favorite toppings like avocado, shredded cheese, crushed tortilla chips and a creamy dressing for an amazing and filling salad.
- For a low-carb version, you can also serve this chicken in lettuce cups
If you’re looking to serve this chicken with other Mexican-inspired side dishes, check out my list of Best Sides for Shrimp Tacos for some delicious inspiration.
How to Store Leftover SW Chicken
- Before covering for storage in the refrigerator or freezer, allow the chicken to cool completely.
- Place cooled leftovers in an airtight container and store in the fridge for up to 4 days.
- In the freezer - place leftovers in a freezer bag or freezer safe container and store for up to 3 months.
- To reheat, place leftovers in a small pot or skillet, cover with a lid and cook on low for a few minutes, stirring occassionally until hot.
FAQ
Yes! Boneless, skinless chicken thighs work great and stay extra juicy. Just keep the cooking time the same.
Can I use fresh tomatoes instead of Rotel?
Yes, but you may want to add a small can of diced green chiles to get the same flavor.
This dish features classic Southwest staples like black beans, corn, tomatoes with green chiles and cumin which are frequently used in Mexican and Tex-Mex cooking.
Yes! Cook on high pressure for 12-15 minutes, then do a quick release and shred the chicken.
More Boneless Skinless Chicken Breast Recipes
Recipe
Equipment
- 1 slow cooker 4-quart or larger
Ingredients
- 14 oz boneless skinless chicken breast (1 large breast)
- 14 oz black beans 1 can, drained and rinsed
- 10 oz Rotel (tomatoes with green chiles) 1 can
- 8 oz salsa any kind
- 1 red bell pepper sliced or diced
- 1 cup frozen corn kernels
- 1 tablespoon taco seasoning homedae or storebought
- ½ teaspoon cumin ground
- ½ teaspoon garlic powder
Instructions
- Cut chicken breast into 3 pieces (to speed up the cooking process) and add to the bottom of a 4-quart or larger slow cooker.
- Add drained and rinsed black beans, Rotel, salsa, frozen corn and red bell pepper. Sprinkle with taco seasoning, ground cumin and garlic powder.
- Cover and cook on high for 4 hours (or low for 6-8 hours), or until the chicken shreds easily with a fork.
- Shred the chicken in the crockpot and mix with the juices, beans and veggies.
- Serve immediately topped with sour cream, chopped cilantro and shredded cheddar cheese.
Video
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Clint says
This is one of those few Mexican style dishes that tastes better without adding hot sauce. Perfect flavors.
Nicole Kendrick says
This is one of my new favorite dinner recipes. It's so good and SO EASY. We loved it.
Liz says
This made such an easy, delicious weeknight meal! The whole gang enjoyed it!
Tisha says
So flavorful! Love making this for meal prep during the week!
Claudia says
This crockpot southwest chicken is a total time-saver—just 10 minutes of prep for a flavorful, tender meal that’s perfect for busy days!