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Crock Pot Southwest Chicken

A vibrant blend of seasoned chicken, zesty spices, and colorful vegetables cooked in a slow cooker for a delicious and simple meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes with green chilies
  • 1 packet taco seasoning
  • 1 cup chicken broth
  • 1 bell pepper, diced (any color)
  • 1 onion, diced
Optional Toppings
  • shredded cheese
  • fresh cilantro
  • avocado
  • salsa

Method
 

Preparation
  1. Rinse the black beans and corn to remove excess sodium.
  2. Dice your onion and bell pepper.
Layer in the Slow Cooker
  1. Place the chicken breasts at the bottom of the crock pot.
  2. Layer the black beans, corn, diced tomatoes, onion, and bell pepper on top.
Season it Up
  1. Sprinkle the taco seasoning evenly over the ingredients, then pour the chicken broth on top.
Cook
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and shreds easily.
Shred the Chicken
  1. Carefully remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.
  2. Stir everything together and let it cook for an additional 10-15 minutes.
Serve
  1. Dish it out and add your choice of toppings. Enjoy your flavorful creation!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. Reheat in the microwave or on the stovetop, adding extra broth if necessary.