Slow Cooker Southwest Chicken Pbs
Savor the vibrant flavors of the Southwest with this Slow Cooker Southwest Chicken recipe—a one-pot wonder that combines tender, shredded chicken with black beans, sweet corn, and zesty diced tomatoes with green chilies. Infused with bold spices like cumin, chili powder, and smoked paprika, this hearty dish is as easy to make as it is delicious, with just 15 minutes of prep before your slow cooker does the rest. Perfect for busy weeknights, it’s versatile enough to serve over rice, in tortillas, or alongside crunchy tortilla chips. Garnish with fresh cilantro and a squeeze of lime for a burst of brightness in every bite. This gluten-free, crowd-pleasing recipe makes six generous servings and is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 15 oz (1 can) Black beans, rinsed and drained
- 15 oz (1 can) Sweet corn, drained
- 10 oz (1 can) Diced tomatoes with green chilies (e.g., Rotel)
- 1 medium Red bell pepper, diced
- 1 medium Yellow onion, diced
- 2 cloves Minced garlic
- 1 cup Chicken broth
- 1 tbsp Chili powder
- 2 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh cilantro, chopped (optional)
- 1 Lime, cut into wedges (optional for serving)
Instructions
Place the chicken breasts at the bottom of the slow cooker.
Add the black beans, corn, and diced tomatoes with green chilies on top of the chicken.
Layer the diced red bell pepper, diced onion, and minced garlic over the top.
Pour the chicken broth into the slow cooker to ensure the mixture stays moist during cooking.
Sprinkle the chili powder, ground cumin, smoked paprika, salt, and black pepper evenly over the ingredients.
Cover the slow cooker with its lid and set it to cook on low for 6 hours or high for 3–4 hours.
Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir the chicken and vegetables to combine everything evenly.
Taste and adjust seasoning if necessary.
Serve the southwest chicken over rice, in a tortilla, or with a side of tortilla chips.
Garnish with freshly chopped cilantro and a squeeze of lime, if desired.
Nutrition Facts
Calories |
12430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 20347 mg | 885% | |
| Total Carbohydrate | 2255.1 g | 820% | |
| Dietary Fiber | 551.8 g | 1971% | |
| Total Sugars | 428.2 g | ||
| Protein | 802.2 g | 1604% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2612 mg | 201% | |
| Iron | 149.5 mg | 831% | |
| Potassium | 35002 mg | 745% | |
*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.
