Slow-Cooker Southwest Chicken

This recipe for slow-cooker southwestern chicken will rescue you when you don’t feel like working over a hot stove—especially when you keep these ingredients stocked in the pantry or freezer. Dump canned black beans, corn, diced tomatoes, chicken, spices and broth in a slow cooker, and let the appliance go for a few hours on the countertop. When it’s ready, you’ll have a filling one-pot meal to serve over hot rice or to stuff inside tortillas for quesadillas or burritos. Plus, it’s easy to customize crockpot southwestern chicken for a new dish every time; just use different beans, extra vegetables, mild or spicy salsa and your favorite toppings.

Ingredients for Slow-Cooker Southwest Chicken

• Black beans: Canned black beans bulk up this dish and provide plenty of healthy protein.
• Tomatoes with diced chilies: Look for brands like Ro-Tel on the shelf next to the canned tomatoes or southwestern and Mexican ingredients. They’re available in mild or spicy versions.
• Chicken: One half-pound chicken breast is all you need for this recipe. To easily debone chicken breasts, all you need is a sharp knife and a cutting board.
• Salsa: Choose your favorite variety and spice level of jarred salsa. You can also use a freezer salsa made from your garden’s fresh veggies.
• Corn: Frozen or canned corn is the easiest option here. You can also slice the kernels from leftover corn on the cob and add them to the slow cooker.
• Chicken broth: Crockpot southwestern chicken is even better when you use your own homemade chicken broth. You can also use any of the best store-bought chicken broth brands.
• Hot cooked rice: Pick your preferred type of rice to serve with this dish, like quick-cooking jasmine or nutty, healthful brown rice. To save time, you can freeze cooked rice in advance and then just heat it up in the microwave.
• Spices: Add dried parsley, cumin and pepper to complement the salsa flavors in this dish.
• Garnishes: Lime wedges and chopped cilantro leaves are just some optional ideas for garnishes.

Directions

Step 1: Combine everything in a slow cooker

In a 2- or 3-quart slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover the pot and cook the mixture on low for three to four hours or until a thermometer inserted in the chicken reads 165°F.

Step 2: Shred the chicken

Remove the cooked chicken to a plate, and use two forks to shred the meat. Return the meat to the slow cooker and heat it through.

Step 3: Serve

Serve slow-cooker southwest chicken over hot cooked rice and, if desired, with lime wedges and cilantro leaves.

How to Serve Slow-Cooker Southwest Chicken

• Add more garnishes: Other toppings that are delicious with slow-cooked southwest chicken include shredded Mexican-blend cheese, hot sauce, sour cream, guacamole, crumbled queso fresco and crushed tortilla chips.
• Add it to tacos: Use a fork or slotted spoon to fill hard taco shells or soft tortillas with the chicken, beans and veggies, then add your favorite toppings. Pour the liquid into small dishes to use as a dip.
• Make southwest chicken nachos: Strain the chicken, beans and veggies from the liquid and spoon them over tortilla chips spread on a baking sheet. Add shredded cheese and toppings like sliced jalapenos and sliced olives. Bake the nachos in a 400° oven for about 10 minutes until the cheese melts.
• Wrap it up in a burrito: Let the southwest chicken mixture cool, then spoon some of the chicken, beans and vegetables down the middle of a large, burrito-sized flour tortilla. (Try making homemade tortillas!) Add more fillings like shredded cheese, Spanish rice, guacamole and sour cream. Then fold the burrito so all the fillings stay inside.
• Turn it into a pasta salad: Try shapes like penne, rotini, large elbow macaroni or cavatappi, and rinse the cooked pasta under cold water. Toss the pasta with the cooled southwest chicken and sauce. Refrigerate it, then serve the salad cold.

How to Store Slow-Cooker Southwest Chicken

Let your slow-cooker southwest chicken cool completely, then transfer it to resealable containers. Store it in the fridge to keep it fresh. The crockpot southwest chicken will last for up to four days.

Can you freeze slow-cooker southwest chicken?

To freeze slow-cooker southwest chicken, transfer it to freezer-safe dishes, leaving room at the tops for expansion. Freeze the chicken and sauce for up to three months.

How do you reheat slow-cooker southwest chicken?

Transfer the southwest chicken to a saucepan and reheat it over medium-low heat on the stove, stirring often. You can also reheat this recipe in short bursts in the microwave, stirring between, until it’s heated through. If reheating this recipe from frozen, thaw it overnight in the fridge first.

Slow-Cooker Southwest Chicken Tips

How do you make Southwest chicken on the stovetop?

To make this southwest chicken on the stove, add the beans, broth, tomatoes, salsa, corn and spices to a large pot or Dutch oven, then bring them to a simmer over medium-high heat. Reduce the heat to keep it at a simmer, cover the pot and allow the ingredients to cook for about 30 minutes. Add in the chicken breast, cover and cook for another 15 to 20 minutes until the chicken has an internal temperature of 165°. Spoon it over cooked rice and garnish it.

What can you serve with slow-cooker southwest chicken?

Slow-cooker southwest chicken is already a complete meal with its beans, vegetables, meat and rice. If you want to add a side, try sweet corn muffins or pieces of peppered cornbread. Tortilla chips are another simple side to crush over the top or serve whole for scooping up the meat and sauce.

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