Crockpot Southwest Chicken

Crockpot Southwest Chicken is a multipurpose recipe that can be used to make burritos and burrito bowls, tacos, tostadas, and more!

Course Main Course

Cuisine American

Keyword crock pot chicken, slow cooker chicken, southwest chicken

Prep Time 15

Cook Time 3

Total Time 3 15

Servings

Calories 252

Author Gayle

2 cans (15 ounces each) black beans drained and rinsed
1 can (14.5 ounce) low-sodium chicken broth
1 can (14.5 ounce) diced tomatoes with green chiles undrained
1 red bell pepper diced
1 pound boneless skinless chicken breasts (OR boneless skinless chicken thighs)
1 jar (8 ounce) salsa any kind
1 cup corn (fresh, frozen or canned)
¾ teaspoon ground cumin
¾ teaspoon garlic powder
½ teaspoon black pepper
¼ teaspoon salt
Chopped fresh cilantro, sour cream, and/or shredded cheese for topping, if desired

Line slow cooker with a slow cooker liner or lightly grease with cooking spray (if desired).
Add beans, broth, tomatoes, peppers, chicken, salsa, corn and seasonings to slow cooker. Cover and cook on low for 3-4 hours, or until internal temperature of chicken reaches 165°F.
Remove chicken from slow cooker and shred with two forks; then return to slow cooker to heat through.
Serve with rice, if desired, and top with fresh cilantro, sour cream, or shredded cheese.

Place cooled chicken in a freezer-safe container and freeze for up to three months. When ready to serve, thaw in refrigerator overnight.
Southwest chicken will last in an airtight container in the refrigerator for up to four days.
Lightly adapted from my Southwest Chicken and Rice Bowls.