Description
An easy Southwest-style chicken dinner made in the crockpot with tender, juicy chicken breasts combined with black beans, corn, diced tomatoes, and bold Southwestern spices. This hearty and protein-rich meal is perfect for busy weeknights, offering a flavorful Tex-Mex-inspired dish that can be served over rice, quinoa, or in tortillas.
Ingredients
Chicken and Vegetables
- 700 g boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed (about 425 g)
- 1 cup corn (about 165 g)
- 1 can diced tomatoes (about 400 g)
- 1 small onion, diced (about 70 g)
- 1 red bell pepper, diced (about 120 g)
- 2 cloves garlic, minced
Liquids and Seasonings
- 1 cup chicken broth (240 ml)
- 1 cup salsa (240 ml)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lime juice
Toppings (Optional)
- ½ cup shredded cheddar cheese (about 56 g)
- Fresh cilantro, for garnish
Instructions
- Prepare the Crockpot: Place the boneless, skinless chicken breasts at the bottom of the crockpot to create a base for the other ingredients.
- Add Vegetables and Beans: Layer the drained and rinsed black beans, corn, canned diced tomatoes, salsa, diced onion, diced red bell pepper, and minced garlic evenly over the chicken breasts in the crockpot.
- Season the Ingredients: Sprinkle cumin, chili powder, paprika, oregano, salt, and black pepper over all the ingredients to ensure the flavors meld beautifully during cooking.
- Cook the Dish: Cover the crockpot with its lid and cook on the LOW setting for 5 to 6 hours, or on HIGH for 2½ to 3 hours, until the chicken is completely cooked through and tender.
- Shred the Chicken: Remove the chicken breasts from the crockpot carefully, shred them using two forks, then return the shredded chicken back into the crockpot.
- Finish with Lime and Cheese: Stir in the lime juice to add a fresh citrusy note. Sprinkle the shredded cheddar cheese on top if desired, and let it melt in the warm crockpot mixture for a few minutes.
- Garnish and Serve: Garnish the dish with freshly chopped cilantro and serve hot. This Southwestern chicken pairs wonderfully with rice, quinoa, cauliflower rice, or inside warm tortillas.
Notes
- Serve over rice, quinoa, cauliflower rice, or inside tortillas for a complete meal.
- Add sliced jalapeños or a dash of hot sauce to kick up the spiciness if preferred.
- Perfect for meal prep: portion into containers with your choice of rice and vegetables for easy grab-and-go lunches or dinners.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course, Dinner
- Method: Slow Cooking
- Cuisine: Southwest, Tex-Mex
