Description
Crock-Pot Southwestern Chicken is a flavorful and easy slow cooker meal featuring tender chicken breasts cooked with black beans, corn, diced tomatoes with green chiles, and a blend of warm Southwestern spices. This versatile dish can be served over rice, wrapped in tortillas, or enjoyed as a hearty bowl, making it perfect for a simple family dinner.
Ingredients
Chicken and Vegetables
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 can (14.5 oz) diced tomatoes with green chiles
- 1 small onion, diced
- 2 cloves garlic, minced
Liquids and Spices
- 1 cup chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional and Garnishes
- 1 cup shredded Mexican cheese blend (optional)
- Fresh cilantro, for serving
Instructions
- Prepare the Crockpot: Place the boneless, skinless chicken breasts into the bottom of the crockpot, forming an even layer.
- Add Vegetables and Seasonings: Layer the drained black beans, corn, diced tomatoes with green chiles, diced onion, and minced garlic over the chicken. Pour the chicken broth on top, then sprinkle evenly with chili powder, ground cumin, paprika, dried oregano, salt, and black pepper.
- Cook the Chicken: Cover the crockpot with its lid and cook on LOW for 5 to 6 hours or on HIGH for 2 1/2 to 3 1/2 hours until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the cooked chicken breasts from the crockpot and shred them using two forks until shredded into bite-sized pieces.
- Combine and Heat Cheese: Return the shredded chicken to the crockpot and stir everything together to evenly distribute the ingredients. If using cheese, sprinkle the shredded Mexican cheese blend on top, cover, and let it melt for about 5 minutes.
- Garnish and Serve: Garnish the dish with freshly chopped cilantro and serve the Southwestern chicken over rice, inside warm tortillas, or as a hearty bowl.
Notes
- Add diced jalapeño to the crockpot for an extra kick of heat.
- Serve with complementary sides such as avocado slices, sour cream, salsa, or fresh lime wedges to enhance the flavors.
- Chicken thighs can be substituted in place of chicken breasts for a juicier alternative.
- Store leftover Southwestern chicken in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southwestern, Mexican-Inspired
