Easy Crockpot Southwest Chicken Recipe

This Crockpot Southwest Chicken dish is a perfect, fuss-free meal featuring seasoned chicken, black beans, corn, and vibrant pico de gallo, ideal for busy summer days or any time of the year.

Essential Ingredients

• Chicken: Boneless, skinless chicken breasts are ideal for this recipe, though chicken thighs are a great alternative for more flavor.
• Taco Seasoning: Easily customizable, you can use store-bought or make your own blend.
• Pico de Gallo: Fresh pico de gallo adds a burst of flavor both cooked within the dish and as a fresh garnish.
• Beans and Corn: Black beans and sweet corn add texture and heartiness to the dish.

Preparation Guide

Preparing this Crockpot Southwest Chicken is straightforward and allows for various serving options to keep your meals exciting.

Ingredients

• 2 pounds (907g) boneless, skinless chicken breasts
• 2 tablespoons taco seasoning
• 1 cup (170g) black beans, drained and rinsed
• 1 can (15.25 ounces [432g]) sweet corn, drained
• 2 cups (about 480g) pico de gallo, divided
• 1 can (14.5 ounces [411g]) diced tomatoes with green chilis

Instructions

1. Setup: Place the chicken in the bowl of a crockpot.
2. Layer Ingredients: Sprinkle the chicken with taco seasoning, then top with black beans, corn, 1½ cups (360g) of the pico de gallo, and the diced tomatoes.
3. Cook: Set the crockpot to low and cook for 6-8 hours. The chicken is ready when it reaches an internal temperature of 165°F (74°C).
4. Finish: Once cooked, shred the chicken in the crockpot using two forks. Mix well to let the chicken absorb the flavors.

Serving Suggestions

This versatile chicken can be enjoyed in numerous ways:

• Over Rice: Serve with a side of white, brown, or cilantro-lime rice.
• As Tacos: Scoop into tortillas and top with extra pico de gallo, cheese, sour cream, and fresh cilantro for a delicious taco night.
• In Taco Shells: Fill taco shells with the chicken mixture and your favorite toppings for a crunchy treat.

Storing and Meal Prep

• Refrigeration: Keep any leftovers in an airtight container in the refrigerator for up to four days.
• Freezing for Meal Prep: Cool the chicken completely, then portion into freezer-safe bags. Freeze for up to 6-8 months. Thaw in the refrigerator and reheat in the microwave when ready to serve.

This Crockpot Southwest Chicken not only simplifies mealtime but also delivers on flavor, making it a surefire way to please a crowd or just make weeknight dinners a little easier.