Crockpot Southwest Chicken

Looking for a quick and tasty weeknight dinner? Try Crockpot Southwest Chicken! This flavorful dish combines tender chicken, black beans, corn, and a medley of spices, making it perfect for the whole family. With just 15 minutes of prep and the convenience of a crockpot, you can enjoy a hearty meal without the hassle. Click through for the full recipe and make your busy evenings deliciously simple!

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Ingredients

2 lbs boneless, skinless chicken breasts

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) corn, drained

1 can (10 oz) diced tomatoes with green chilies

1 medium red bell pepper, diced

1 medium yellow onion, diced

2 cloves garlic, minced

1 tablespoon chili powder

2 teaspoons cumin

Salt and pepper to taste

1/2 cup fresh cilantro, chopped (for garnish)

Juice of 1 lime

Optional toppings: avocado slices, shredded cheese, sour cream

Instructions

Begin by preparing the ingredients. Dice the red bell pepper and onion, and mince the garlic.

In the slow cooker, place the chicken breasts at the bottom.

Pour in the black beans, corn, diced tomatoes with green chilies, diced bell pepper, onion, and garlic over the chicken.

Sprinkle the chili powder, cumin, salt, and pepper on top of the mixture.

Gently mix everything together, ensuring the chicken is partially submerged in the mixture.

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and shreds easily with a fork.

Once cooked, shred the chicken using two forks and stir it back into the sauce for better flavor distribution.

Squeeze the fresh lime juice over the chicken and mix well.

Serve hot, garnished with fresh cilantro and your choice of toppings.

Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8

- Presentation Tips: Serve in bowls, and for a colorful touch, add diced avocado and a sprinkle of shredded cheese or sour cream on top. Place lime wedges on the side for an extra zest!