Crock Pot Southwestern Chicken Breasts
Tender, flavorful, and effortlessly easy, Crock Pot Southwestern Chicken Breasts is a hearty one-pot meal perfect for busy weeknights or laid-back weekends. This slow cooker recipe combines juicy chicken breasts with the bold flavors of black beans, corn, and diced tomatoes with green chilies, all seasoned with a smoky blend of chili powder, cumin, and paprika. The dish simmers away for hours, filling your kitchen with the tantalizing aroma of southwestern spices and rendering the chicken so tender it practically falls apart. Topped with fresh cilantro, melty cheddar cheese, and creamy sour cream, this dish is as delicious as it is customizable. Serve it over rice, in tortillas, or simply enjoy it on its own—it's a versatile, crowd-pleasing recipe you'll return to again and again. Perfect for make-ahead meals and busy schedules, this crock pot recipe is a must-try for lovers of bold, comforting flavors.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 15 ounces Black beans (drained and rinsed)
- 1 cup Corn (frozen or canned, drained)
- 10 ounces Diced tomatoes with green chilies
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 1 cup Chicken broth
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro (chopped, for garnish)
- 0.5 cup Shredded cheddar cheese (optional, for serving)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Place the chicken breasts into the bottom of the crock pot.
Add the black beans, corn, diced tomatoes with green chilies, onion, and garlic on top of the chicken.
Pour the chicken broth over the ingredients to ensure everything is moist.
Sprinkle the chili powder, ground cumin, paprika, salt, and black pepper evenly over the mixture.
Stir gently to combine the spices with the vegetables and beans without disturbing the chicken breasts too much.
Cover the crock pot with the lid and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is fully cooked and tender.
Once cooked, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crock pot and mix it into the sauce.
Taste and adjust seasoning if necessary. Serve hot, garnished with chopped fresh cilantro, shredded cheddar cheese, and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 7.7 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1196 mg | 25% | |
*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.
