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Crock Pot Southwest Chicken
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Crock Pot Southwest Chicken
Prep Time
10 mins
Cook Time
6 hrs
 

Crock Pot Southwest Chicken is an easy slow cooker dinner recipe with corn, beans, and taco seasoning for a cheesy and creamy meal!

Course: Main Course
Cuisine: American, Mexican
Keyword: best, Black Bean, Chicken, Corn, Crock Pot, Easy, Jalapeno, Recipe, Slow Cooker Meals, Southwest, Tex-Mex
Servings: 6
Calories: 592 kcal
Author: Cheri Renee
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

  1. 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.

  2. 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.

  3. 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.

  4. Serve with tortilla chips to crush over top and with hot sauce if desired.