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.
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!
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 Gallo: Fresh 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!
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
Slow Cooker Recipes
Crockpot Southwest Chicken
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.
Did you make this recipe?
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These all look delicious, thanks for the recipes!❤️
Thanks so much for an amazing recipe that I can cook for my family!
This was excellent tried over brown rice have enough leftovers to try it in tortillas next
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.
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
Hi Amanda – the recipe says 12 servings.
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.
Sorry for any confusion! The written recipe is correct. 🙂
HELP!
I can’t find pico de gallo at Walmart
Or maybe I’m not looking in the right department, I don’t know
You can certainly make your own. https://iamhomesteader.com/pico-de-gallo/
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.
I make this often, it is always a hit!
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!! ⭐️⭐️⭐️⭐️⭐️
What do you use for the liquid so the chicken doesn’t stick to the crockpot and burn?
There should be enough liquid in the current recipe.
Can it be cooked on Hi for 4-6hrs?
This was awesome. We made tacos, rice bowls and nachos. Definitely a keeper.
Wonder if this cand be made in an Instapot, it looks delicious !
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!
Very good recipe! We make it often. Served in a flour tortilla with all the fixings
Love this southwest chicken recipe. Can’t wait to try it.