Crock Pot Southwestern Chicken
Get ready to spice up your weeknight dinners with this effortless Crock Pot Southwestern Chicken recipe! Bursting with bold Tex-Mex flavors, this hearty dish combines tender, slow-cooked chicken breasts with black beans, sweet corn, and zesty diced tomatoes with green chilies. Infused with a flavorful blend of taco seasoning, garlic, onion powder, cumin, and a touch of salsa, this one-pot wonder is a true crowd-pleaser. With just 10 minutes of prep time, your crock pot does all the heavy lifting, making it perfect for busy families or cozy meal prepping. Serve it shredded over rice, wrapped in warm tortillas, or topped with melty cheddar and fresh cilantro for a comforting, customizable meal. Make dinnertime a fiesta with Crock Pot Southwestern Chicken—easy, delicious, and packed with wholesome ingredients!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn kernels, drained (or frozen corn)
- 1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
- 1 cup mild salsa
- 1 cup chicken broth
- 2 tablespoons taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 cup shredded cheddar cheese (optional, for topping)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Place the boneless, skinless chicken breasts in the bottom of the crock pot.
Add the black beans, corn, and diced tomatoes with green chilies on top of the chicken.
Pour the salsa and chicken broth over the ingredients in the crock pot.
Sprinkle the taco seasoning, garlic powder, onion powder, cumin, salt, and pepper evenly over everything.
Cover the crock pot with the lid and set it to cook on LOW for 6-8 hours or HIGH for 4-5 hours.
Once the chicken is cooked through and tender, use two forks to shred the chicken directly in the crock pot, or remove the chicken to a plate, shred it, and then return it to the pot.
Stir everything together to evenly combine the shredded chicken with the juices and vegetables.
Serve the Southwestern chicken hot, topped with shredded cheddar cheese and fresh cilantro if desired. This dish pairs well with rice, tortilla chips, or warm tortillas.
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 8168 mg | 355% | |
| Total Carbohydrate | 112.3 g | 41% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 17.9 g | ||
| Protein | 261.6 g | 523% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 720 mg | 55% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3599 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
