Slow cooker southwest chicken is tender, juicy shredded chicken cooked in salsa, diced tomatoes with green chilies and taco seasoning, with black beans and sweet corn stirred all through it. It’s a dump-and-go dinner: ten minutes to load the pot, and you end up with a zesty, saucy filling for rice bowls, tacos or burritos.
How to make slow cooker southwest chicken: put the chicken breasts in the slow cooker, top them with salsa, tomatoes with green chilies, taco seasoning, pepper, black beans and corn, then cook on high for 2 1/2 to 3 1/2 hours or on low for 4 1/2 to 6 hours until the chicken reaches 165°F. Shred it and stir it back in.
Why You’ll Love It
- 10 minutes of prep. No browning, no chopping beyond trimming the chicken.
- Seven ingredients, mostly cans and jars from the pantry.
- One batch, many dinners: rice bowls, tacos, burritos, nachos and more.
- Saucy and colorful, with beans and corn in every scoop.
Ingredient Notes
Chicken. Two pounds of boneless, skinless chicken breasts with the excess fat trimmed. Chicken thighs work too. Make sure the chicken is fully thawed before it goes in.
Salsa. One 16-ounce jar, any kind you like.
Diced tomatoes with green chilies. One 14.5-ounce can, undrained. They come mild or hot, so pick the one that suits your table.
Taco seasoning. One 1.5-ounce packet, plus a teaspoon of black pepper.
Beans and corn. A 15-ounce can of black beans, drained and rinsed, and a 15.5-ounce can of whole kernel corn, drained.
Ingredients
- 2 pounds boneless, skinless chicken breasts, trim excess fat; chicken thighs also work
- 1 jar salsa (16 ounces), any kind
- 1 can diced tomatoes with green chilies (14.5 ounces), undrained
- 1 packet taco seasoning (1.5 ounces)
- 1 teaspoon black pepper
- 1 can black beans (15 ounces), drained and rinsed
- 1 can whole kernel corn (15.5 ounces), drained
How to Make Slow Cooker Southwest Chicken
1. Add the chicken. Add the chicken breasts to the bottom of the slow cooker.
2. Top it. Top with the salsa, diced tomatoes with green chilies, taco seasoning, black pepper, black beans and corn.
3. Cover and cook. Cover and cook on high for 2 1/2 to 3 1/2 hours or on low for 4 1/2 to 6 hours, until the chicken is cooked through and reaches 165°F on a food thermometer.
4. Shred while hot. Remove the chicken and shred it with two forks while it is still hot. Add it back to the pot and mix until well combined.
5. Serve. Serve over rice or in tortillas with your favorite toppings.
When It’s Done, and Why to Thaw First
A slow cooker makes this easy, but two things still matter: knowing when the chicken is actually cooked, and starting with chicken that isn’t frozen.
Pick a setting, then check the temperature. On high it takes 2 1/2 to 3 1/2 hours; on low, 4 1/2 to 6 hours. Start checking at the short end of the range. Push a food thermometer into the thickest breast. At 165°F it’s done.
| Setting | Time | Done when |
|---|---|---|
| High | 2 1/2 to 3 1/2 hours | Thickest piece reads 165°F |
| Low | 4 1/2 to 6 hours | Thickest piece reads 165°F |
Thaw the chicken first. USDA FSIS says to always thaw meat and poultry before it goes into a slow cooker. Move the chicken from the freezer to the fridge the night before.
Keep the lid on. Lift it only to stir or to check doneness near the end.
Shred it hot. As soon as the chicken comes out, pull it apart with two forks, then stir it back into the beans, corn and sauce.
Tips for Success
Why are my beans mashed after shredding?
They got caught under the forks. Take the chicken out of the pot to shred it, then stir it back in gently. If you’d rather use an electric hand mixer, set it on its lowest speed.
Can I shred it right in the pot?
You can. Sometimes a good stir is enough to break the chicken apart. Use two forks or a hand mixer on its lowest speed, and go gently around the beans.
Variations
- More vegetables: in the last 30 minutes, add chopped zucchini, diced sweet potato or chopped fresh spinach.
- Other beans: pinto or kidney beans work in place of the black beans.
- No packet: season with garlic powder, onion powder and ground paprika, or your own southwestern spice mix, instead of taco seasoning.
Storage & Reheating
Store leftovers in shallow, covered containers and refrigerate them within 2 hours. They keep 3 to 4 days in the fridge or 3 to 4 months in the freezer. Reheat covered on the stove, in the microwave or in the oven to 165°F; USDA FSIS does not recommend reheating leftovers in a slow cooker, though you can keep the reheated chicken warm in a preheated one.
What to Serve With It
Spoon it over rice, roll it into tortillas, or pile it on nachos, a baked potato, a wrap or a salad. For a bigger spread, add one-pot Mexican rice casserole or a pot of quick and easy taco soup. For another night, try 8-can chicken taco soup or Mexican tortilla casserole. Love easy slow cooker chicken? Slow cooker creamy ranch chicken and 4-ingredient slow cooker chicken are just as hands-off.
Frequently Asked Questions
Can I use chicken thighs or frozen chicken?
Thighs, yes: use the same 2 pounds. Frozen, no: thaw the chicken in the fridge first, because USDA FSIS says poultry should always be thawed before it goes into a slow cooker.
How do I make it creamy or spicy?
For creamy, stir in a few tablespoons of cream cheese or 1 cup of sour cream at the end. For heat, add jalapeños, a chopped chipotle pepper in adobo sauce or a pinch of smoked paprika, and use the hot version of the diced tomatoes with green chilies.
Can I use leftover rotisserie chicken?
Yes. Shred cooked rotisserie chicken or turkey into the pot with everything else; it cooks much faster, since the slow cooker only needs to heat the sauce and the meat through.
Final Notes
Drain and rinse the cans the night before and keep them in the fridge, so the morning takes two minutes. Tell me in the comments how you served yours.
Slow Cooker Southwest Chicken
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Ingredients
- 2 pounds boneless, skinless chicken breasts trim excess fat; chicken thighs also work
- 1 jar salsa 16 ounces; any kind
- 1 can diced tomatoes with green chilies 14.5 ounces, undrained
- 1 packet taco seasoning 1.5 ounces
- 1 teaspoon black pepper
- 1 can black beans 15 ounces, drained and rinsed
- 1 can whole kernel corn 15.5 ounces, drained
Instructions
- Add the chicken breasts to the bottom of the slow cooker.
- Top with the salsa, diced tomatoes with green chilies, taco seasoning, black pepper, black beans and corn.
- Cover and cook on high for 2 1/2 to 3 1/2 hours or on low for 4 1/2 to 6 hours, until the chicken is cooked through and reaches 165°F on a food thermometer.
- Remove the chicken and shred it with two forks while it is still hot. Add it back to the pot and mix until well combined.
- Serve over rice or in tortillas with your favorite toppings.
Notes
Nutrition
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