Crockpot Southwest Chicken is a simple dump and go slow cooker dinner that is perfect for enjoying on its own or in any of your mexican favorites like enchiladas, tacos, burritos, and salads.

finished dish in a bowl with sour cream, herbs, and lime on top.

I don’t know about you, but I’m somebody who loves to use my crock pot all year long. It’s great in the fall and winter for cozy meals like soups and stews, but it’s just as useful in the spring and summer months for cooking up proteins and having dinner done when you’re busy and don’t feel like cooking.

One of y’all‘s favorite recipes here on Season and Thyme is my Crockpot Greek Chicken. And just like that one, this recipe is also super versatile, but still really easy to throw together in just a few minutes.

My favorite way to eat this shredded southwest chicken is on top of a bed of rice with salsa, sour cream, lettuce, etc. But it’s truly great in enchiladas, tacos and burritos as well!

For a creamy shredded chicken that is similar to this one, try Crockpot Salsa Chicken.

Ingredients

Boneless Skinless Chicken Breast: These cook up super quickly and since they’re essentially braised in liquid, they won’t dry out. If you want, you can also use boneless skinless chicken thighs.
Taco Seasoning: Use what your favorite is, I like Kinder's brand.
Corn: I used plain canned corn, but fire roasted corn, frozen corn, or fresh corn off the cob with all work.
Black Beans: Beans add extra protein to the dish. If you want even more southwest flavor, try adding pinto beans as well.
Salsa: Use your favorite salsa and one that fits your family's preferred spice level. We love spicy food in our house, but because this dish is for our kids too, we used a mild salsa and then added spice later by serving hot sauce on the table.

How to prepare:

Step 1. Place chicken breasts into the bowl of the crockpot.

Step 2. Sprinkle taco seasoning over top.

corn, beans, and salsa added to crockpot.

Step 3. Add onion, garlic, drained corn, salsa, and drained and rinsed beans. Close lid and cook on high for two hours or low for 3 to 4 hours.

finished slow cooker chicken in crock pot.

Step 4. Once cooked, shred chicken, stir and enjoy

Recipe tips

Chicken can dry out in the crockpot if cooked too long this recipe it has a little leeway since it’s cooked and liquid, but I wouldn’t go over five hours.
For more southwest flavor, add mild or hot diced canned chilis.
The chicken shreds really easily after slow cooking. But, if you prefer, you can dice it before adding to the crockpot so that it is fully ready once the cook time is up.

finished crockpot chicken on a bed of rice with toppings.

More crockpot chicken recipes

Did you enjoy this Crockpot Southwest Chicken? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!