Crockpot Southwest Chicken is a versatile meal made with seasoned chicken breasts, black beans, sweet corn, pico de gallo, and diced tomatoes. For the same great flavors, try my Air Fryer Southwest Egg Rolls and Air Fryer Southwest Chicken Burrito.

Southwest Chicken inside Crockpot

Crockpot Southwest Chicken

With summer right around the corner, school is out, kids are at home, and you probably are searching for recipes to keep everyone fed. This Crockpot Southwest Chicken recipe makes a large amount of chicken that can be used in a variety of ways. So, it’s like having a different meal each day of the week with one recipe!

Overhead Image of Crockpot Southwest Chicken Tacos

Crockpot Southwest Chicken Ingredients

Chicken: I used boneless, skinless chicken breasts. You could also use chicken thighs if you prefer.

Taco seasoning: If you don’t have taco seasoning on hand, here is a homemade taco seasoning recipe you can use!

Pico de GalloFresh pico de gallo is cooked in the slow cooker with the chicken as well as used as a garnish. The homemade batch of pico de gallo makes about 2 cups; I used 1 1/2 cups in the slow cooker, reserving the remaining half a cup for garnish. You will probably want to make a double batch to have more for some tortilla chips!

Crockpot Southwest Chicken Tacos

How to Make Crockpot Southwest Chicken

It really doesn’t get much easier than this Crockpot Southwest Chicken. And, the best part is that it can be assembled in so many delicious ways to keep the recipe interesting! I will get to that later. But, first, to make the dish, add the chicken to the bowl of a crockpot. Top with taco seasoning, black beans, corn, 1 1/2 cups of pico de gallo (reserving a half cup for garnish), and diced tomatoes.

Cook on low for 6-8 hours. The chicken is done when it reaches an internal temperature of 165°F. When done, shred the chicken and put it back in the crockpot on warm until ready to serve. Store leftovers in a sealed container, in the refrigerator, for up to four days.

How to Serve Southwest Chicken

With the variety of ways to serve this chicken, leftovers won’t get boring. This dish can be served as-is, right out of the crockpot, but it can also be enjoyed in one of the following ways as well:

  • Served with white, brown, or cilantro rice
  • On a tortilla, topped with more pico de gallo and all of your favorite toppings like shredded cheese, sour cream, and cilantro.
  • In a hard shell taco, again, topped with all your favorite toppings

Bowl of Rice and Crockpot Southwest Chicken

Slow Cooker Recipes

5 from 4 votes

Crockpot Southwest Chicken

Prep Time 20 mins
Cook Time 8 hrs
Total Time 8 hrs 20 mins
Crockpot Southwest Chicken is a versatile meal made with seasoned chicken breasts, black beans, sweet corn, pico de gallo, and diced tomatoes.

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 2 tablespoons taco seasoning
  • 1 cup black beans, drained and rinsed
  • 1 can (15.25 ounces) sweet corn, drained
  • 2 cups pico de gallo, divided
  • 1 can (14.5 ounces) diced tomatoes with green chilis

Instructions

  • Add chicken to the bowl of a crock pot.
  • Top with taco seasoning, black beans, corn, 1½ cups pico de gallo, and tomatoes.
  • Slow cook on low for 6-8 hours.
  • Once done cooking (internal temperature of fully cooked chicken is 165°F), shred the chicken with a fork and serve with reserved pico de gallo.

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Reader Comments

  1. I made the recipe and really liked it. I did add some roasted Hatch Green Chile to it as well. I made a strawberry salsa to go with it.

  2. Hello, how many servings is the recipe for? I have 6 people to cook for and want to see if this is enough. Thank you

  3. I am excited to try this. Question – the recipe says to drain the beans and corn but in the write up under veggies it says to dump in the whole thing. Just curious.

  4. HELP!
    I can’t find pico de gallo at Walmart
    Or maybe I’m not looking in the right department, I don’t know

    1. Look up a recipe for pico de gallo, then sub out ingredients. I use a small can of whole tomatoes, chopped up. Then I add a cup of actual salsa. Hope that helps you.

  5. 5 stars
    I substituted the sweet corn for Del Monte Whole Keneral Southwest Corn, it was an absolute hit in my house! An easy recipe to make also! We made tacos, on flour & corn shells, burritos and tostadas, and nachos! Everyone did something different! This is definitely being added to the menu! Thank You!! ⭐️⭐️⭐️⭐️⭐️

    1. 5 stars
      I would think so. I use my instapot to cook the chicken first. I even place frozen chicken pieces (breasts or tenders) into the vegetable sprayed inner pot. I then use up to a cup of chicken broth, or water with some chicken bouillon (in a pinch when no broth is in the house). You could probably go ahead & add pico de gallo (or sub out pico with a small can of whole tomatoes & a half cup or so of actual salsa, or salsa ingredients). Cook according to your pot’s directions. Once steam is released add the other ingredients & either put on slow cook or pressure cook for a few minutes. We don’t like black beans so I sub those with Goya’s small red beans. You could use any left-over beans instead of black beans. On a side note, Amanda is knocking it out of the park with these recipes….I LOVE this site!

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