Looking for an easy and delicious weeknight meal? Crockpot Southwest Chicken is the answer! It’s a flavorful dish that’s incredibly versatile, working with many different diets and preferences. You can serve it over rice, in tacos, or even on a salad.
This article is your complete guide to making the best Crockpot Southwest Chicken. We’ll cover everything you need to know to create a simple, flavorful, and adaptable meal that your whole family will love.
Why use a crockpot?
The main reason to make Southwestern chicken in a crockpot is ease. You just dump everything in and let it cook. No supervision needed!
Slow cooking also helps the flavors blend and intensify. You can leave the house, run errands, and come back to a delicious, ready-to-eat meal.
Some people think slow cookers are only for winter, but that’s not true! They’re great year-round, especially when it’s hot outside and you don’t want to heat up your kitchen.
Key Ingredients for Southwest Chicken
Here’s what you’ll need to make this delicious and easy crockpot dish:
The Chicken
Boneless, skinless chicken breasts are the way to go. They’re easy to shred after cooking, and you’ll need about 2 pounds.
Beans and Corn
Black beans and corn are essential for that Southwestern flavor. Canned black beans and frozen corn are super convenient. Grab one 15-ounce can of black beans (drained and rinsed) and one pound of frozen corn. Pinto beans also work well if you prefer.
Tomatoes and Salsa
Diced tomatoes and salsa add a ton of flavor. Fire-roasted diced tomatoes give it a richer taste. You’ll need one 28-ounce can of diced tomatoes (undrained) and one 12-ounce jar of your favorite salsa. I recommend salsa without any added sugar.
Seasoning
Taco seasoning is a must! I usually use a packet of low-sodium taco seasoning, but you can make your own, too. For extra creaminess, you can add an 8-ounce package of low-fat cream cheese during the last 30 minutes of cooking.
How to Make Crockpot Southwest Chicken
- Layer the ingredients. Put the chicken breasts in the bottom of the crockpot. Then, add the beans, corn, diced tomatoes, and salsa. Sprinkle the taco seasoning over everything. If you’re using cream cheese, put it on top.
- Cook. Cook the mixture on low for 5-7 hours or on high for 4-6 hours. Make sure the chicken is cooked through before moving on to the next step.
- Shred the chicken. Use two forks to shred the chicken in the pot. You can also use an electric mixer on low speed. Stir everything together to combine.
That’s it! The Southwest Chicken is ready to serve. You can eat it as is, or put it in tacos, burritos, or salads.
Serving suggestions and variations
You can serve this Southwestern chicken over rice, quinoa, or a bed of lettuce. It’s also perfect as a filling for tacos, burritos, or quesadillas. For a party, try serving it as a dip with tortilla chips.
Some toppings that would work well with this dish include avocado, guacamole, sour cream or plain Greek yogurt, shredded cheese, and fresh cilantro. For a little extra zing, squeeze some fresh lime juice over the top.
Want to change up the recipe a bit? Try adding other veggies, such as bell peppers or onions. You can also experiment with different types of beans. Kidney beans or great northern beans would be delicious.
Final Thoughts
This Southwestern chicken crockpot recipe is so simple and so delicious! Plus, it’s easy to adapt to your family’s tastes. Use more or less spice, add different beans, or substitute another protein. It’s perfect for busy weeknights, and it’s a great way to meal prep for lunches during the week.
Don’t be afraid to experiment with different ingredients and flavor combinations. I’d love to know how it turns out! Share your creations and feedback in the comments below.
Slow cooking is the secret to flavorful, convenient meals. Enjoy!