This Slow Cooker Southwest Chicken is the perfect meal prep dish to start your week off right! When you have a busy week coming up, throw everything in your crock pot and let it work its magic! Soon you’ll have a juicy, flavorful, and healthy weeknight dinner that you can fix up into a variety of different meals. I love to keep it simple and serve it over rice!
Why You’ll Love This Slow Cooker Southwest Chicken
It’s so quick and easy! This slow-cooker southwest chicken is the perfect weeknight meal to prep ahead of time. Throw it all in the cock pot and forget about it until it smells so good that your mouth is watering!
It’s delicious! This dish has beans, salsa, chilies, corn, etc! Pretty much everything you want. The shredded chicken is moist and flavorful since it soaks in all the southwestern seasonings and you can even throw some additional flavors on top when you serve it.
It’s versatile! I usually serve this chicken over rice with some avocado on top. It’s simple and nourishing just like that, but you can also serve just about a million other things with it to keep things fresh as you make it again and again.
What do I serve with slow cooker chicken?
- Add a dollop of this chicken to a salad so you can enjoy some fresh greens with your protein!
- Make a chicken burrito bowl with your favorite veggies, rice, and whatever else your heart desires!
- Eat this chicken with eggs for a wholesome breakfast.
- Make a southwest chicken wrap by adding it to a tortilla or leaf of lettuce and rolling it up with your favorite toppings.
- Serve it with some fresh peach salsa for a fresh burst of fruity goodness!
- Add some homemade guacamole on top!
- Mix it into some mac and cheese, because honestly – who wouldn’t love that?
Key Ingredients
This is the perfect set-it-and-forget-it recipe! The ingredients are simple and easy to find – and there’s very minimal prep! Just mince some garlic, chop some onions, and everything gets dumped in your slow cooker!
- Chicken breasts: boneless and skinless
- Chicken broth: or vegetable broth
- Salsa
- Black beans: drained and rinsed
- Canned corn: drained
- Can of diced green chilies
- Onion: chopped
- Garlic: minced
- Seasonings: chili, cumin, and salt
- Rice
How To Make Slowcooker Chicken
Step 1: Fill Slow Cooker
Add all of the ingredients to the slow cooker – except for the rice – and then cook on low for 6 hours (or high for 4 hours). It’s done once the chicken shreds easily.
Step 2: Shred and Mix
When the chicken is done, remove it from the slow cooker and shred it, then add it back to the pot to mix it together with the other ingredients. Serve it over hot rice and your toppings of choice. Enjoy!
FAQs
Yes, absolutely! When you put your raw chicken right in the slow cooker it’ll wind up cooked to perfection. The nature of a slow cooker means that the heat and seal will cook your chicken through without fear of lingering bacteria.
Yes, covering the chicken with liquid and the additional ingredients helps the heat distribute evenly throughout the meat.
You can cook it on either high or low! You can do high for 4 hours, or low for 6 hours. I personally prefer the low and slow option – it has the added benefit of filling the house with delicious aromas!
More Slow Cooker Recipes to Try
- Slow Cooker Guinness Corned Beef
- Slow Cooker Beef and Bean Sloppy Joes
- Slow Cooker BBQ Chicken
- Slow Cooker Pot Roast
- Slow Cooker Turkey Breast
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Slow Cooker Southwest Chicken
Ingredients
- 3 large boneless skinless chicken breasts
- 1 cup chicken broth
- 1 cup salsa of your choice
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can corn, drained
- 1 4 oz can diced green chilies
- 1 small onion chopped
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon cumin powder
- 1/2- 1 teaspoon salt
- Hot cooked rice
Instructions
- Combine all ingredients except for the rice in a slow cooker and cook on low for 6 hours or high for 4 hours or until chicken shreds easily.
- When the chicken is ready remove from slow cooker and shred. Return to slow cooker and mix together. Serve over hot cooked rice and toppings of choice.
I made the Southwest Chicken & it was well seasoned & so easy. I didn’t have the black beans or corn on hand so made it with out. We had left overs so the next day I put the chicken on
tortillas with some grated cheese, rolled it up, heated in microwave, added some salsa on top & it made a great lunch with salad on the side. Thanks, Melinda, for the great recipes!
Thank you so much Shirley!!! I am so glad you enjoyed it!
Looks absolutely delicious! Fantastic recipe!!
Why thank you!!