Description
This easy Crockpot Southwest Chicken is loaded with tender shredded chicken, black beans, corn, tomatoes and plenty of Southwest flavor. With just 10 minutes of prep, the slow cooker does all the work for an easy family dinner you can serve over rice, tuck into warm tortillas or pile into bowls with your favorite toppings.
Ingredients
Units
- 2 pounds boneless, skinless chicken breasts
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chiles
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Add the chicken breasts to the bottom of a 6-quart slow cooker. Pour the drained black beans, corn, diced tomatoes with green chiles and salsa over the chicken.
- Sprinkle the chili powder, cumin, garlic powder, smoked paprika, salt and black pepper evenly over the chicken and vegetables.
- Cover and cook on LOW for 6 to 7 hours, or until the chicken is tender and has reached an internal temperature of 165°F.
- Transfer the cooked chicken to a plate or cutting board and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir well to combine with the beans, corn, tomatoes and sauce.
- Cover and cook for another 10 to 15 minutes, allowing the chicken to soak up all of the flavorful sauce.
- Serve topped with shredded Mexican blend cheese and fresh cilantro. Enjoy it over cooked rice, tucked into warm tortillas or served in bowls with your favorite toppings such as sour cream, diced red onion, avocado or extra salsa.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker/Crockpot
- Cuisine: American
