Description
This easy Southwest Chicken Crockpot recipe is packed with bold flavors, tender chicken, hearty beans, and sweet corn. Perfect for meal prep, burritos, or a cozy dinner with minimal effort!
Ingredients
For the Southwest Chicken Crockpot Recipe:
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2 lb chicken breasts (boneless, skinless)
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15 oz can pinto beans (rinsed and drained, or 1â…“ cup cooked)
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15 oz can black beans (rinsed and drained, or 1â…“ cup cooked)
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28 oz can diced tomatoes in juice (preferably low sodium)
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1 lb frozen corn, thawed
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12 oz jar of your favorite salsa (preferably no sugar added)
Instructions
Place the chicken breasts at the bottom of your slow cooker, laying them flat to form the first layer.
Pour the diced tomatoes and salsa over the chicken, covering it completely with the flavorful juices.
Next, layer on the pinto and black beans, spreading them evenly across the top.
Finally, add the corn as the topmost layer. It’ll keep everything underneath juicy and flavorful during cooking.
Cover the crockpot securely with the lid and set it to cook on Low for 5–7 hours. The key is patience — you’ll know it’s ready when the chicken falls apart effortlessly.
When done, shred the chicken simply by stirring. If you want finer shreds, use two forks or an electric mixer on the lowest speed.
Serve hot as-is, or pile it onto rice, wrap it in a tortilla, or scoop it up with crunchy corn chips
