Southwest Chicken Crockpot

Chicken and black beans with rice and avocado, all in a white plate.

Southwest Chicken Crockpot

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.

Course Slow Cooker

Cuisine Mexican

Diet Gluten Free, Low Lactose

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 120kcal

Author Katie

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