Easy and light on the stomach, southwest crockpot chicken is made with zesty enchilada sauce, onion, bell pepper, black beans, and sweet corn. Perfect for a busy weeknight or a family on the go.
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I used to be pretty skeptical about crockpot cooking, especially in the summer. I just felt like there was no way meat would have a good texture cooking in liquid all day. Wouldn’t it be slimy? Or rubbery? Well turns out – it can 😂 BUT, in my experience, that’s only when the meat hasn’t cooked the proper amount of time.
Southwest Crockpot Chicken is slow cooked for 6 hours in the crockpot on low heat, or cooked on high for 3-4 hours. So you can prepare everything the morning of (or even better the night before) and throw it into the crockpot in the morning before work, OR mid afternoon a couple hours before you are ready to eat.
Either way, its an easy forget-about-it until its done kinda meal. Which is kinda the best meal if you ask me. Plus if you start it in the morning and go to work you get to come home to a house that smells heavenly!
What’s in Southwest Crockpot Chicken?
- Chicken Breasts
- Red Enchilada Sauce
- Garlic Clove
- Bell Peppers
- Black Beans
How to make Southwest Crockpot Chicken
First, add your enchilada sauce to your crockpot with 1 cup of water and turn it on low. Add your chicken breasts and let them cook. While the chicken cooks, chop up your onion, garlic, Jalapeno, and bell pepper. Add them to the crockpot. Season with salt, pepper, cumin, chili powder, & paprika.
If you are cooking on low, let it cook for 5-6 hours. If you are cooking on high, cook for 3-4 hours. The chicken is ready to be shredded when you can easily pierce your fork through the tops. Or when it starts to fall apart when you go to move it. Take the breasts out and shred with a pair of forks. Add more seasonings at this point if desired.
Add your corn and drained black beans to the crockpot. Mix in your favorite salsa until well combined. And BOOM, done!
Serve overtop quinoa, or rice, and garnish with sour cream, more salsa, avocado, and cilantro!
Southwest Crockpot Chicken
- 3 large chicken breasts
- 1 3 oz can red enchilada sauce
- 1 cup water
- 1 medium onion, diced
- 2 large bell peppers (any color)
- 1 medium Jalapeno, diced and seeds removed
- 1 can black beans, drained
- 1 can whole kernel corn, drained
- 3 cloves garlic, minced
- 1 tbsp. cumin powder
- 1 tbsp. paprika
- 1 tbsp. chili powder
- 1 tsp. salt
- 1 tsp. black pepper
- 1/2 can salsa of your choice
- 1 tbsp. sour cream
- 1 avocado, diced
- Turn your crockpot on low and dump your enchilada sauce in. Add your chicken breasts and pierce the tops with a fork. Season with your salt, pepper, cumin powder, paprika, & chili powder.
- While your chicken is cooking, dice up your onion, bell peppers, garlic, and Jalapeno. Add to the crockpot and stir until well combined. Let everything cook on low for 5-6 hours, or on high for 3-4 hours.
- Chicken will be ready to shred when you can easily pierce it with a fork, or when stirring, it begins to fall apart. Take chicken out and shred. Add your (drained) black beans and corn. Stir. Add half a can of salsa and stir until everything is well combined.
- Serve overtop quinoa, or rice, and garnish with sour cream, more salsa, avocado, and fresh cilantro!
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