Crockpot Southwest Chicken

Crockpot Southwest Chicken

from pumpkinnspice.com
195 min
6 servings

Crockpot Southwest Chicken is a multipurpose recipe that can be used to make burritos and burrito bowls, tacos, tostadas, and more!

Ingredients

  • 2 cans (15 ounces each) black beans (drained and rinsed)
  • 1 can (14.5 ounce) low-sodium chicken broth
  • 1 can (14.5 ounce) diced tomatoes with green chiles (undrained)
  • 1 red bell pepper (diced)
  • 1 pound boneless skinless chicken breasts ((OR boneless skinless chicken thighs))
  • 1 jar (8 ounce) salsa (any kind)
  • 1 cup corn ((fresh, frozen or canned))
  • ¾ teaspoon ground cumin
  • ¾ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • Chopped fresh cilantro, sour cream, and/or shredded cheese (for topping, if desired)

Directions

  1. 1

    Line slow cooker with a slow cooker liner or lightly grease with cooking spray (if desired).

  2. 2

    Add beans, broth, tomatoes, peppers, chicken, salsa, corn and seasonings to slow cooker. Cover and cook on low for 3-4 hours, or until internal temperature of chicken reaches 165°F.

  3. 3

    Remove chicken from slow cooker and shred with two forks; then return to slow cooker to heat through.

  4. 4

    Serve with rice, if desired, and top with fresh cilantro, sour cream, or shredded cheese.