Southwest Crockpot Chicken

A white bowl contains a colorful Mexican-inspired rice dish. It features shredded chicken, red bell peppers, corn, black beans, diced tomatoes, cheese, sour cream, and lime wedges. A fork rests in the bowl, surrounded by avocado and grated cheese.

Print Recipe

5 from 6 votes

Prep Time10

Cook Time4

Course: dinner, lunch

Cuisine: American, Tex-Mex

Servings:

Calories: 324kcal

Author: Agnieszka

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

The 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 hot salsa.

I use my homemade mild taco seasoning but storebought taco seasoning will work, too.

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.

Nutrition