Southwest Chicken Crockpot is the perfect easy weeknight dinner during a busy week. Fresh chicken breast, paired with fresh veggies like onion, bell peppers, zucchini, frozen corn, black beans, salsa, and spices takes only 10 minutes to prepare and slow cooks for 8 hours.
I first learned about Southwest Chicken in the Crockpot well over a decade ago from a coworker. Since then this southwest chicken dinner has been my go-to on a busy night. I love that I can prep all the vegetables ahead of time as well as chicken and spices. Throw it all in the slow cooker in the morning and let it cook while I am busy with my day. I’m always looking for a great slow cooker recipe, and this indeed is by far my favorite to date, I thought “salsa chicken” was amazing–think again!
Jump to:
Why this Recipe Works
A mix of fresh, frozen, and pantry ingredients.
Southwest crock pot chicken can be prepped the night before.
Healthy, gluten free dinner that is only 120 calories.
Ingredients
- Chicken – Two boneless skinless chicken breast is what I use. Chicken thighs would work, too.
- Peppers – I like to use a mix of red bell pepper and orange bell pepper.
- Onion – One white onion, diced.
- Zucchini– I love to add diced zucchini to sneak into the mix.
- Corn – A cup of frozen corn is added with the vegetables.
- Salsa – 2 cups of fresh or jarred salsa. If I don’t have a salsa on hand I will use a can of Ro*Tel.
- Diced Green Chile’s – A small can adds a little zing to the dish.
- Chili Powder – I use straight chili powder to season the dinner.
- Cilantro – Fresh cilantro is chopped and mixed in at the end.
How to Make Southwest Chicken Crockpot
In a crock pot place the chicken breast, drained black beans, vegetables, salsa, frozen corn, green chilies, and chili powder into the crock pot. Mix the wet ingredients on top and set the crock pot on low for 8 hours (or high for 4 hours).
Prior to serving, remove the chicken from the crock pot and shred with a fork.
Once the chicken is shredded you can add the chicken back to the crock pot. Then add the quarter cup minced cilantro. Mix well and serve on top of rice and a wedge of avocado and shredded cheese if desired.
How to Quickly Shred Chicken
Pro tip: if you own a KitchenAid Stand Mixer place the chicken breast in the bowl and add the paddle attachment on to the mixer. Secure bowl in place, and turn on low speed. Mix for 30 seconds or until chicken is full shredded.
Southwest Chicken FAQs
Here are a few of the frequently asked questions you might have when making southwestern chicken.
Yes, I’ve frozen this slow cooker Mexican recipe many times before. I’ll freeze in individual container and thaw/reheat for a quick lunch! This recipe makes a lot so freezing half of it for a future easy dinner is a perfect way to make sure you don’t waste it!
What I love about this recipe is that it’s extremely versatile. I’m going to give you a few different ways you can eat this meal throughout the week!
-Southwest chicken bowls – chicken and black beans over rice
-Burrito’s stuffed with chicken and black beans
-Chicken and Black Bean Taco’s
-Black bean and chicken quesadillas
Yes, you can place raw chicken in a slow cooker. If you are cooking it by itself it will take 4-6 hours on low. The more ingredients in the slow cooker the more time it will take to cook.
No need to waste the time to pre-cook chicken before it goes in the slow cooker if you are planning to shred it. Simply place it in and let it cook on it’s own.
Tips & Tricks
Here are a few of my favorite tips and tricks when making Southwestern crockpot chicken.
- Prep Ahead – You can prep this entire meal the night before you want to cook it. Place all the ingredients (minus the cilantro) in a gallon size ziplock baggie. The next day, simply empty into the crock pot and set to cook.
- Vegetables – I like to use a mix of fresh onion, bell peppers, and zucchini. However, you can add other complimentary veggies like mushrooms, yellow squash, even diced celery.
Easy Mexican Recipes
Looking for more delicious Mexican recipes? Try these delicious recipes…
Easy Slow Cooker Recipes
Looking for more slow cooker recipes? Try these…
If you are looking for an easy weeknight meal or maybe even for Taco Tuesday. I hope you’ll give this recipe for slow cooker chicken and black beans a try.
If you make this Southwest Chicken Crockpot recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!
Southwest Chicken Crockpot
Equipment
- 1 Slow Cooker
Ingredients
- 2 boneless skinless chicken breast
- 1 can of black beans, rinsed and drained
- 2 cups onion, bell peppers, and zucchini diced
- 2 cups fresh tomato salsa
- 1 cup frozen corn
- 1 Old El Paso Diced Green Chile's
- 1 tablespoon chili powder
- ¼ cup minced fresh cilantro
Instructions
- In a crock pot place the chicken breast, drained black beans, vegetables, salsa, frozen corn, green chilies, and chili powder into the crock pot. Mix until combined.
- Set the crock pot on low for 8 hours (or high for 4 hours).
- Prior to serving, remove the chicken from the crock pot and shred with a fork. Add the chicken back to the crock pot and add the quarter cup minced cilantro, mix well.
- Serve with a wedge of avocado and shredded cheese if desired.
Notes
- Prep Ahead – You can prep this entire meal the night before you want to cook it. Place all the ingredients (minus the cilantro) in a gallon size ziplock baggie. The next day, simply empty into the crock pot and set to cook.
- Vegetables – I like to use a mix of fresh onion, bell peppers, and zucchini. However, you can add other complimentary veggies like mushrooms, yellow squash, even diced celery.
Nutrition
Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!
Cady
We added one jar of Newmans own Mild salsa and one jar of Newmans own Peach salsa. The little touch of sweet was perfect! Great recipe
Katie
Cady, thanks for taking the time to leave a 5 star comment! I’m actually making this for dinner tomorrow night and wish I had a jar of peach salsa to try your version! Sounds great!
Janet R
Can’t wait to try this! I have a question, though, about the vegetables — it’s a TOTAL of 2 cups of those chopped veggies, right? Not 2 cups of each? Thanks bunches!
Katie
Hi Janet, this is one of my favorite slow cooker meals because it actually has so much flavor. Yes, just 2 cups total but you don’t have to be exact. If you like more veggies feel free to use more. I don’t think when I make it for my family I don’t even measure I just chop 1 onion, 1 zucchini, 1 or 2 bell peppers.
amy @ fearless homemaker
I’m obsessed with my new crock-pot + this is totally my type of meal. very similar to the mexican chicken I posted recently. yum! =)
Katie
Yes, I love my crock pot. I love this recipe–super simple and good for you!
Debbi Does Dinner Healthy
I love meals like this! I'd probably put this over a salad and everyone else would eat it on a tortilla or with tortilla chips! Sounds great, thanks!
Kim B.
Every Weds is crock pot day at my house. I'm ALWAYS on the look out for recipes my WHOLE family would like. This looks GREAT!! Thanks for sharing 🙂
Lisa
This does sound extremely delicious.