Crock Pot Southwest Chicken
This Crock Pot Southwest Chicken recipe is a cheesy, creamy, and slightly spicy dinner all made in the slow cooker.
We have some familiar Tex-Mex or Southwest flavors and ingredients like jalapenos, black beans, corn, and taco seasoning.
This could almost be served as a dip, but it was our easy weeknight meal with crushed up tortilla chips over top.
How to make Crock Pot Southwest Chicken
First put two pounds of boneless, skinless chicken thighs or breasts in the slow cooker.
I like to cut mine into smaller pieces to make it easier to shred after it cooks, but that step is optional.
Then add a diced onion, minced garlic, some taco seasoning, kosher salt, and pepper.
Next add a can corn (drained), Rotel tomatoes, and black beans (drained and rinsed).
Plus a can of diced jalapenos and then more taco seasoning, kosher salt, and pepper.
Finally add a block of cream cheese over top.
I cut mine into smaller pieces.
Set your Crock Pot slow cooker to low for 6 to 8 hours.
Then stir it all together and use two forks to shred the chicken in the slow cooker.
And stir in almost two cups of shredded cheese (I used a Mexican blend).
I saved some of the cheese to sprinkle over top.
Crock Pot Southwest Chicken is a complete slow cooker meal that’s soooo tasty and easy!
Adding the crushed up tortilla chips over top gives that needed crunch 🙂
We also added hot sauce for a bit more spice.
If you like Crock Pot Southwest Chicken, you might also like these recipes…
Slow Cooker Peanut Chicken
Crock Pot Street Corn Dip
Slow Cooker Parmesan Chicken and Potatoes
Fall Crock Pot Recipes
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Crock Pot Southwest Chicken
Crock Pot Southwest Chicken is an easy slow cooker dinner recipe with corn, beans, and taco seasoning for a cheesy and creamy meal!
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 onion diced
- 6 to 7 cloves garlic minced
- 3 tablespoons taco seasoning blend
- kosher salt, pepper
- 1 14 ounce can corn drained
- 1 14 ounce can black beans drained and rinsed
- 1 10 ounce can Rotel tomatoes
- 1 4 ounce can diced jalapenos
- 1 8 ounce block cream cheese cut into smaller pieces
- 2 cups shredded cheese of choice (I used Mexican Blend)
- Optional: tortilla chips to crush over top, hot sauce
Instructions
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Put the chicken in the slow cooker and add the onion, garlic, half of the taco seasoning, kosher salt, and pepper.
Note: I cut my chicken into smaller pieces to make it easier to shred.
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Add the corn, black beans, Rotel tomatoes, jalapenos, the remaining taco seasoning, more kosher salt and pepper. Put the cream cheese pieces over top and turn the slow cooker to low for 6 to 8 hours.
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Stir together and shred the chicken with two forks in the slow cooker. Stir in most of the shredded cheese. Add the rest of the shredded cheese over top and leave it in the slow cooker for another 10 minutes or until the cheese melts.
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Serve with tortilla chips to crush over top and with hot sauce if desired.
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