Slow Cooker Southwest Chicken – This crockpot southwest chicken soup is an easy mouthwatering dump-and-go recipe with flavorful shredded chicken, black beans, corn, and diced tomatoes served with rice or tacos.
Easy Crockpot Southwest Chicken – Tips & Tricks
Brown the chicken first – This step isn’t mandatory, but it adds a deeper, richer flavor. Sear the chicken in a pan with a drizzle of olive oil for a few minutes before tossing it in the slow cooker.
Don’t overcrowd the pot – Give the ingredients room to mingle and cook evenly. If your slow cooker is on the smaller side, consider using boneless, skinless chicken thighs or cutting the breasts into smaller pieces.
Liquid – The chicken should be mostly submerged in broth or salsa. If it looks dry, add a splash of water or chicken broth.
Shredding – Once the chicken is cooked through, use two forks to shred it right in the pot. The slow cooker’s gentle heat will ensure it stays moist and tender.
Recipe Variations to Level Up Your Fiesta
Creamy Chipotle – Add a dollop of chipotle cream cheese for a smoky, creamy twist.
Tangy Citrus – Squeeze in fresh lime juice or orange juice for a burst of sunshine.
Tropical Twist – Throw in a can of pineapple chunks or some diced mango for a touch of the tropics.
Smokin’ Good – Add a teaspoon of smoked paprika for an extra layer of smoky flavor.
How to Serve this slow cooker southwest chicken soup?
Taco Time – Pile that shredded chicken onto warm tortillas with your favorite toppings like shredded cheese, avocado slices, cilantro, and a dollop of sour cream.
Fiesta Bowl – Whip up a quick quinoa salad and top it with the chicken, black beans, corn, and a drizzle of your favorite salsa.
Burrito Bonanza – Spread the chicken mixture on a large tortilla, add your favorite fillings, and roll it up tight for a satisfying on-the-go meal.
Nacho Night – Pile the chicken, black beans, corn, and cheese on a platter of tortilla chips and dig in!
- 2 pound boneless, skinless chicken breasts
- 1 (15 ounces) can pinto beans, rinsed and drained
- 1 (15 ounces) can black beans, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes with green chilis
- 1 lb. organic corn, thawed
- 1 jar (8 ounces) chunky salsa
- In a slow cooker, place the chicken breasts. Pour the diced tomatoes and salsa
- Layer the pinto and black beans, then add corn.
- Cover the lid and cook on low for 5-7 hours, or until the chicken is fully cooked.
- Open the cover, shred the chicken with two forks, stir everything, and combine well. Stir in a dollop of cream (optional).
- Serve immediately with rice, tacos, burrito filling, or with corn chips. Garnish with fresh coriander leaves and avocado slices.
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Amount Per Serving Calories 205Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 64mgSodium 79mgCarbohydrates 16gFiber 4gSugar 2gProtein 28g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Slow Cooker Southwest Chicken – FAQs
What type of chicken do I use?
Boneless, skinless chicken breasts are quick-cooking and versatile. But feel free to swap in thighs for deeper flavor or a whole chicken for shredding frenzy!
Can I make it vegetarian?
Absolutely! Swap the chicken for a can of drained and rinsed black beans or lentils. You might need to adjust the cooking time slightly.
Can I add other veggies?
Go wild! Bell peppers, chopped onions, zucchini, and even sweet potatoes are good to go. Just remember to adjust the cooking time.
Is it slow cooker southwest chicken spicy?
The heat level depends on your salsa and chili powder. Start mild and adjust to your taste with a sprinkle of cayenne pepper or a dollop of hot sauce.