Slow Cooker Chicken Azteca
Transform your weeknight dinners with Slow Cooker Chicken Azteca, a bold and hearty dish that brings classic Southwestern flavors to your table with ease. This one-pot wonder combines tender, slow-cooked chicken breasts with protein-packed black beans, sweet corn, and your favorite salsa, all gently spiced with a medley of cumin, chili powder, and garlic for a flavor-packed experience. Whether you opt for its naturally rich texture or stir in cream cheese for a luscious, creamy finish, this versatile recipe can be served over rice, stuffed into tacos or burritos, or enjoyed on its own. Topped with fresh cilantro and finished with a squeeze of lime, this family-friendly meal is both vibrant and comforting, making it perfect for busy weeknights or meal prepping. Ready in 6-7 hours on low, this slow-cooker staple requires just 15 minutes of prep, allowing you to effortlessly enjoy a mouthwatering dinner packed with zest and warmth.
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Recipe Information
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) sweet corn, drained
- 2 cups salsa (use your preferred heat level)
- 0.5 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp ground cumin
- 1.5 tsp chili powder
- 1 tsp salt
- 0.5 tsp black pepper
- 4 oz cream cheese (optional, for creamy texture)
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Place the boneless, skinless chicken breasts at the bottom of your slow cooker.
Scatter the drained black beans and sweet corn over the chicken.
Pour the salsa and chicken broth on top to coat the ingredients evenly.
Sprinkle the garlic powder, onion powder, ground cumin, chili powder, salt, and black pepper over the mixture.
Cover the slow cooker with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and pulls apart easily.
After cooking, remove the chicken breasts from the slow cooker and shred them gently using two forks.
Return the shredded chicken to the slow cooker and stir to combine it with the bean and corn mixture.
If you’d like a creamy texture, add the cream cheese to the slow cooker and stir until melted and fully incorporated (optional).
Taste and adjust seasoning as needed (add more salt, pepper, or spices to taste).
Serve the Chicken Azteca warm as a filling for tacos, burritos, or over cooked rice. Garnish with chopped cilantro and serve with lime wedges, if desired.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1215 mg | 53% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 7.6 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1015 mg | 22% | |
*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.
