Southwest Chicken Crockpot Recipe

This post may contain affiliate links. Read my Privacy Policy.
As an Amazon Associate I earn from qualifying purchases.

This southwest chicken crockpot recipe is one of my most popular recipes of all time!

Southwest Chicken is a mouthwatering, wholesome meal of seasoned shredded chicken, black beans, corn, and tomatoes. This chicken dinner recipe cooks to perfection in your slow cooker!

Slow Cooker Southwestern Chicken served in a white bowl with a white towel laying behind the bowl.

Why Are Slow Cookers So Popular?

Slow cookers are one of human’s greatest inventions in my book. No other appliance is quite as low maintenance and no other appliance will cook your dinner for you without any concern at all. Don’t get me wrong, I have an Instant Pot too and I love it. But pressure cookers still make me a little nervous and I never like leaving it alone to cook. Plus, it cooks food so fast there’s no point in really leaving it anyway unless you are using the slow cooking function, which brings me back full circle to how amazing slow cookers are!

Now I will say that older crockpots are not always trustworthy. But the newer ones are pretty darn safe and I regularly leave the house for hours while it does my cooking for me. My slow cooker is my best friend in the kitchen and I don’t see that ever changing!

Somehow, over the years, I got it in my head that using a slow cooker was a cold weather affair. Probably because I usually make slow cooker soups and stews when I’m using it. But after many reader comments, I’ve decided to use my slow cooker this summer. Apparently, many of you use them year round and avoid that hot stove/oven thing during the hot summer months. This is very wise.

An overhead view looking down into a white bowl filled with Slow Cooker Southwestern Chicken.

What You’ll Need:

2 lb. chicken breasts – You’ll want these to be boneless and skinless. You can also use chicken thighs if you prefer.

15 oz. can pinto beans  – Or you can use 1 ⅓ cup home cooked beans. If using canned beans, drain and rinse them. If you want to use a different bean, a great substitute here are kidney beans.

15 oz. can black beans – Or you can use 1 ⅓ cup home cooked beans. If using canned beans, drain and rinse them.

28 oz. can fire roasted diced tomatoes in juice – If you can only find plain diced tomatoes, that’s fine too. That’s how I originally made this recipe. But I have since switched to the fire roasted diced tomatoes because I like the flavor they impart. Either will work though.

1 lb. frozen corn – You can put this in thawed or frozen. While food safety rules will always tell you to never put frozen food in a slow cooker, I have personally found that, because everything else is raw, the corn being frozen doesn’t seem to make any impact at all. The choice is yours. Do what feels right.

12 oz. jar of your favorite salsa – Opt for salsa with no added sugar and pick one that you enjoy the flavor of. The salsa does a lot to flavor this recipe, so the more you like the salsa, the more you’ll like the finished dish.

A white crock filled with Slow Cooker Southwestern Chicken.

How To Make Southwest Chicken

This is a super simple dish to throw together last minute before you leave the house.

The first layer in this Slow Cooker Southwestern Chicken Recipe, the chicken, placed in the bottom of the crock.

Place the chicken breasts on the bottom of your slow cooker.

The salsa and diced tomatoes layered over the chicken in the crock.

Pour the tomatoes and salsa over that.

The beans layered over the sauce in the crock.

Layer on the beans.

The last layer of this Slow Cooker Southwestern Chicken Recipe, the corn, layered over the top of everything in the crock.

And lastly, add the corn.

The lid placed on the slow cooker as it starts to cook this Slow Cooker Southwestern Chicken Recipe.

Secure the lid on your slow cooker.

Shredding the Slow Cooker Southwestern Chicken with an electric mixer.

Cook on low for 5-7 hours, or until the chicken easily falls apart when the pot is stirred. I used an electric mixer on the slowest setting to easily and quickly shred the chicken without crushing the beans.

The finished Slow Cooker Southwestern Chicken served in a white crock. A white towel lays to the side of the bowl.

Serving Suggestions

Another way to enjoy this is to drain off a bit of the liquids and use it to fill tacos. It’s a small twist on the usual taco chicken you make in a slow cooker (see below). It’ll keep your taco night interesting without doing much of anything different. Although if you are using corn tortillas, the added corn may be a bit redundant. But I leave that up to you and your tortillas.

If you’re having a get-together, just set the crock on the warm setting (for up to 1 1/2 hours) and let folks help themselves. A big serving spoon will do the trick and everyone can enjoy it as they like it if you serve some small dishes of toppings like avocado or guacamole and sour cream (greek yogurt?) and even a little fresh, chopped cilantro if you like cilantro. (It’s amazing how many people out there think cilantro tastes like soap! Glad that hasn’t been my experience because I love it so much!!!)

I like to serve southwest chicken and beans over brown rice with a selection of yummy toppings. It’s a really versatile dish and the leftovers (if there are any!) are fabulous the next day.

So bust out that slow cooker this summer and enjoy a home cooked meal without ever heating up your kitchen. It’s the best of both worlds and everyone will be asking for second helpings!

Slow Cooker Southwestern Chicken, just shredded and still sitting in the slow cooker.

More Slow Cooker Chicken Recipes

Easy Slow Cooker Mexican Chicken – This easy-to-make dish will cook itself, and is wonderful for filling tacos, burritos or adding to a taco salad!

Italian Stuffed Chicken Breasts – Delicious chicken that pairs well with pasta, rice or just veggies.

2 Ingredients Slow Cooker Taco Chicken – A quick and easy prep that makes plenty of filling for tacos!

Tools For Making This Crock Pot Recipe

SUBSCRIBE

Remember to subscribe to my free newsletter to receive all my latest recipes in your inbox. Click here to sign up!

Southwest Chicken Crock Pot Recipe

Copyright Button.
Slow Cooker Southwestern Chicken served in a white bowl with a white towel laying behind the bowl.

Southwest Chicken Crockpot Recipe

Southwest Chicken is a mouthwatering wholesome meal of shredded chicken, black beans, corn, and tomatoes. This easy chicken dinner is easy to prep and cooks to perfection in your slow cooker!
4.45 from 18 votes
Print Pin Rate
Course: Main Course
Cuisine: American, SouthWestern
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours 15 minutes
Servings: 10 cups (approximately)
Calories: 244kcal
Author: The Gracious Pantry

CLICK TO WATCH THIS RECIPE IN ACTION!

Ingredients

  • 2 lb. chicken breasts (boneless, skinless)
  • 15 oz. can pinto beans (rinsed and drained, or 1 ⅓ cup home cooked beans)
  • 15 oz. can black beans (rinsed and drained, or 1 ⅓ cup home cooked beans)
  • 28 oz. can diced tomatoes in juice (low sodium is best)
  • 1 lb. frozen and thawed organic corn
  • 12 oz. jar of your favorite salsa (no sugar added)

Instructions

  • Place the chicken breasts on the bottom of your slow cooker.
    The first layer in this Slow Cooker Southwestern Chicken Recipe, the chicken, placed in the bottom of the crock.
  • Pour the tomatoes and salsa over that.
    The salsa and diced tomatoes layered over the chicken in the crock.
  • Layer on the beans.
    The beans layered over the sauce in the crock.
  • And finally, the corn.
    The last layer of this Slow Cooker Southwestern Chicken Recipe, the corn, layered over the top of everything in the crock.
  • Cover securely with lid.
    The lid placed on the slow cooker as it starts to cook this Slow Cooker Southwestern Chicken Recipe.
  • Set to low temp. Cook on low for 5-7 hours, or until the chicken easily falls apart when the pot is stirred.
    A slow cooker set to it's low setting.
  • When done, shred the chicken simply by stirring everything. If that doesn't do an effective job for you, use either forks, or an electric mixer set to it's lowest speed so as not to crush the beans.
    Shredding the Slow Cooker Southwestern Chicken with an electric mixer.
  • Serve on its own, with corn chips, over rice, or even as a burrito filling.
    The finished Slow Cooker Southwestern Chicken served in a white crock. A white towel lays to the side of the bowl.

Notes

Please note that the data below is a ballpark figure. Exact nutrition data is not possible.

Nutrition

Serving: 1cup | Calories: 244kcal | Carbohydrates: 28g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 736mg | Potassium: 929mg | Fiber: 7g | Sugar: 6g | Vitamin A: 404IU | Vitamin C: 13mg | Calcium: 76mg | Iron: 3mg

This post from the Gracious Pantry® archives, originally posted 4/23/12.

Image depicting 5-star rating. Image text says, Love this recipe? Give it a star rating in a comment below.

Similar Posts

228 Comments

  1. Emily Leone says:

    I make this often. It is so, so fabulous. We usually eat it over brown rice with some FF sour cream.

    1. graciouspantry says:

      Emily – It’s good stuff!

      1. Do we stir it thru the 5-7 hours cooking it? I’m making it now, and not sure if I can or not…lol

        1. graciouspantry says:

          No, don’t lift the lid until the cooking time is up. You can check it at 5 hours. Stir it. If it doesn’t fall apart, cook for another hour, and so on.

  2. Did you serve it over anything or with tortillas? Any sires with it?

    1. graciouspantry says:

      Balove – I just ate it as it was. Made a great dinner. But you can add some brown rice if you want.

  3. Looks good but how/with what do you serve it? Just in a cup? Over something? Thanks!

    1. graciouspantry says:

      Bek – You can eat it by itself, or put if over rice, pasta, add extra broth for soup, anything really.

  4. Sounds delish….I can’t wait to try it!!

    1. graciouspantry says:

      KD – I hope you enjoy it!

  5. Martisullan says:

    worst food spillage? I exploded my turkey on Thanksgiving Day! AMazingly loud! I must have always used the metal pan before to roast the turkey but this year when I added a bit of water to the roasting turkey, it truly exploded because it was a glass pan. WOW! Made for a good story later but I don’t remember now what I fed everyone. I was around 45 years old & had been cooking forever so you would think I would have known better.

    1. graciouspantry says:

      Martisullan – Oh goodness!!! That sounds awful!

  6. graciouspantry says:

    Shannonc – My pleasure, and congrats!!!

  7. graciouspantry says:

    Deb – I don’t believe so, no.

  8. graciouspantry says:

    Hmorgan – No, you want the chicken to be whole, not cut up. That’s how you know it’s really done, when it falls apart. You could add some other veggie like zucchini if you wanted.

  9. graciouspantry says:

    Lizakemp – You’ll have to read the label to be sure, but I believe the Pace, chunky, medium heat is clean.

    1. Do you also have the 505 brand in your stores. They sell it at wal-mart. It’s the only one I’ve found that doesn’t have those mystery “spices”.

      1. graciouspantry says:

        Jen4 – Never heard of it! I’ll have to look, thanks!

        1. It’s a colorado based company and I’m in Colorado, so it may only be sold here. But, it’s good stuff!

    2. just got back from the store and the pace has mystery flavorings in it… but the herdez salsa (http://www.herdeztraditions.com/) is clean as clean gets without being organic. 5 ingredients (at least on the mild one) all of which i could find easily in my kitchen and tasty too! Plus I’ve seen this salsa here in NC, TX and back home in AZ and at a variety of grocery stores!

      1. my medium Pace is clean. no mystery ingredients

  10. graciouspantry says:

    Balove – I hope you enjoy it!

  11. Sounds great! Can the chicken be frozen when I put it in the crock pot?

    1. graciouspantry says:

      Jamie – No. You should never use frozen food in a slow cooker for food safety reasons.

  12. sooooo good! made this tonight and sprinkled it with a little cilantro, cheese and avocado. Even my 3 yr. old ate it up. Thanks for the recipe!

    1. graciouspantry says:

      Lynda – I’m happy you enjoyed it!

  13. graciouspantry says:

    Cally – That’s wonderful! Thank you so much!

  14. buggin2stamp says:

    I made this yesterday for dinner with a few slight changes. Wow, it was amazing. My boyfriend loved it too. I made some brown rice to put it over. YUM!

    1. graciouspantry says:

      buggin – Glad you both enjoyed it!

  15. graciouspantry says:

    Littleluwho – The reason you aren’t supposed to use frozen food in a slow cooker is that it slows the amount of time it takes for the cooker to reach the proper temperature. This leaves a large window of time for bacteria to grow on your food.

    But glad you enjoyed the recipe!

  16. Both my wife and I thought is was very good. Will recommend it on my website using your guidelines. Thanks and keep the easy to make recipes coming.

    1. graciouspantry says:

      Jgelder – Thank you! I’m so happy you enjoyed it!

  17. graciouspantry says:

    You could try it on the stove, but I the chicken won’t shred the same. You’ll have to stand there with two forks and shred it all. It doesn’t get as tender on the stove.

    1. Heather Johnson says:

      put this in a stock pot in the oven covered at 350 for 3 or more hours. this is how I convert all my crock pot recipes and the chicken will still be moist and fall apart.

      1. graciouspantry says:

        Awesome! Thanks!

  18. graciouspantry says:

    Oh no!!! That’s sound awful!!!!

  19. Is there anyway to make this without salsa? I’m not a fan of it but this dish sounds delish.

    1. graciouspantry says:

      Not sure it would be the same dish if you did that. Have you tried my slow cooker spinach and chicken?

  20. Pingback: Southwestern 2 Bean Chicken « BeeLee's
  21. graciouspantry says:

    Awesome! Sounds yummy!

  22. Loved this recipe, over rice with a sprinkle of cheese! Thanks 🙂

  23. Kelle Milliken says:

    I was thinking Rotel would be a good option too since I am not a fan of tomatoes…..

    1. graciouspantry says:

      I’ve never used Rotel, so I can’t say. But it’s worth a shot!

  24. Melissa Foley says:

    I have this cooking right now, I can’t to try it tonight!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.