Description
Crock Pot Southwest Chicken gives you a satisfying amount of protein from tender, shredded chicken mixed with southwestern black beans and corn. This southwest chicken dish is made with simple, everyday ingredients but it’s anything but boring with the bold spices and your favorite toppings added on.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 16 ounce jar of salsa
- 14.5 ounces diced tomatoes with green chilis
- 1.5 ounce packet of taco seasoning
- 1 teaspoon black pepper
- 15 ounces black beans (drained and rinsed)
- 15.5 ounces whole kernel corn (drained)
Instructions
- Step 1: Add chicken breasts to the bottom of the slow cooker.
- Step 2: Top with salsa, tomatoes with green chilis, taco seasoning, black pepper, black beans, and corn.
- Step 3: Cover and cook on high for 2½-3½ hours or low for 4½-6 hours.
- Step 4: Remove chicken and shred with two forks. Add back into the pot and mix until well combined.
- Step 5: Serve over rice or in tortillas with your favorite toppings.
Notes
Drain excess liquid from the bottom of the slow cooker after cooking if serving in tortillas to prevent them from getting soggy. Leftovers keep in an airtight container in the refrigerator for up to 4 days or frozen for up to 4 months. The chicken is fully cooked when it reaches an internal temperature of 165°F.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 368 kcal
- Sugar: 6 g
- Sodium: 1370 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.02 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 42 g
- Cholesterol: 97 mg
Keywords: crock pot southwest chicken, slow cooker chicken, southwest shredded chicken, easy chicken dinner