Slow Cooker Southwest Chicken
Yield: 6 servings
A perfect base for building your own bowl, this flavorful meal takes minutes to prep and practically cooks itself!


  • 1¾ – 2 pounds boneless, skinless chicken breasts
  • 1(15-ounce) can black beans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes (fire roasted is a nice option)
  • 1½ cups frozen corn (no need to thaw; may substitute a 15-ounce can, drained)
  • 1 (12-ounce) jar salsa*
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder (or 3 garlic cloves, minced)
  • 1 teaspoon salt and ½ teaspoon freshly ground pepper
  • Optional for serving: cooked rice, shredded cheddar or Mexican blend cheese, warmed tortillas or crumbled tortilla chips, extra salsa, guacamole or chopped avocado, sliced scallions, black olives, cilantro, sour cream, and/or a squeeze of lime


  1. In a slow cooker, mix the black beans, tomatoes with juices, corn, salsa, and seasonings.
  2. Add the chicken and flip to coat with the salsa mixture.
  3. Cook on low heat for 4-6 hours (or 2-3 hours on high) or until the chicken is cooked through. (Tip: Some slow cookers cook chicken more quickly. Check early to be sure; the internal temperature should read 165℉.)
  4. Remove the chicken to a plate, and when cool enough handle, shred with two forks or with your hands before returning to the slow cooker. (Tip: If you cut the chicken, crosswise, once or twice before shredding, it will be easier to shred and you won’t end up with long, stringy pieces.) Then stir the shredded chicken back into the salsa mixture. Taste and add an extra pinch of salt and pepper if needed. (You could even add some cayenne pepper or hot sauce for a little heat.)
  5. Serve over rice, crumbled tortilla chips, or with warm tortillas, and then sprinkle with cheese and other toppings of choice.
  6. Leftovers will keep for about 5 days in the fridge.


I purchase a 16-ounce jar and use the remaining amount to dollop over the finished bowls.

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