Slow Cooker Southwest Chicken with Black Beans and Corn | Easy Crockpot Recipe
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Crockpot Southwest Chicken with black beans is an easy and versatile dinner that is made with diced tomatoes, black beans, corn and jalapeno pepper for a little kick. It’s a true dump-and-go meal that turns out tender, hearty and full of flavor. It’s the kind of meal that you can make once, and enjoy all week.
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Why You Need To Make This Recipe
Here is What you Will Need
Ingredient list:
- Boneless skinless chicken breasts, boneless chicken thighs, or tenders
- Onion
- Garlic
- Bell pepper, red or green
- Jalapeño pepper
- Diced tomatoes, fresh or canned
- Chili powder & ground cumin or taco seasoning
- Black beans, or pinto or kidney beans
- Corn, fresh, frozen, or canned
Missing an ingredient? Try using the Ingredient Swap Assistant for a substitute!
How to make Crock-Pot Southwest Chicken
- Prepare the ingredients: Chop the garlic, onion, pepper and tomatoes. Rinse and drain the beans if you are using canned beans.
- Pat the chicken dry. Season all sides with chili powder and ground cumin.
- Place the chicken into a slow cooker. Top with onion, garlic, beans, tomatoes, peppers and corn.
- Cover the slow cooker and cook on low heat for 3 to 4 hours, or until the chicken reaches 165 degrees F.
- To serve, taste and adjust flavor before serving shredded or whole.
Tips & Tricks
- Make a double batch for easy lunches. Use it in tacos, burritos, or salads.
- Add a handful of chopped cilantro and a squeeze of lime right before serving.
- For extra heat, keep some jalapeño seeds in, or add chipotle powder.
Serving Suggestions
- Make burrito bowls and spoon over rice or cauliflower rice, then add toppings like cilantro, avocado or guacamole, lime juice, pico de gallo and a dollop of sour cream or Greek yogurt.
- Stuff into tortillas or taco shells with shredded cheese and lettuce.
- Spread over tortilla chips, add cheddar or Monterey Jack, and broil for quick sheet pan nachos.
- Pair with a simple arugula salad for a balanced plate.
Tools to Keep it Easy!
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Buy Now → How to Store Leftovers
- Refrigerate in an airtight container for up to 5 days.
- Freeze in freezer-safe containers for up to 3 months. Cool to room temperature first.
- Thaw in the fridge overnight. Reheat gently on the stove over low heat or in the microwave.
- Serve leftovers in salads, burrito bowls, nachos, or turn it into a soup!
Recipe variations
- Vegetarian – omit chicken, add 1/2 to 1 cup more beans and another bell pepper.
- More veggies – add zucchini, summer squash, or butternut in small cubes.
- Change the protein – try boneless pork chops, turkey breast, beef tri tip or round.
Recipe FAQs
Yes, you can easily make this recipe in the oven. Place all of the ingredients into an ovenproof casserole dish and bake at 350 degrees for 30 to 40 minutes or until the chicken reaches an internal temperature of 165 degrees f.
You can serve southwest slow cooker chicken in large pieces with tomato, corn and beans on top, or you can shred the chicken with two forks and mix all of the ingredients together. Shredded chicken works well for nachos and tacos.
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Slow Cooker Southwest Chicken with Corn and Black Beans
Equipment
Ingredients
- 1 pound boneless chicken breasts
- 1 onion medium
- 2 cloves garlic
- 1 cup chopped red or green bell pepper
- 1 jalapeno pepper chopped
- 1 cup diced tomatoes fresh or [canned]
- 1 tablespoon [chili powder]
- 1 teaspoon [ground cumin]
- 2 cups [black beans]
- 1 cup corn frozen or fresh
- 1/2 cup chicken broth
Garnishes:
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- avocado slices
Instructions
- Chop the onion and peppers, crush the garlic, rinse and drain the beans. Thaw the corn if using frozen and pat the chicken dry with a paper towel
- Season the chicken pieces with chili powder and ground cumin.
- Place the seasoned chicken into the bottom of a slow cooker, top with the veggies, and add chicken broth. Cover and cook on low heat for 3 1/2 hours or until the chicken reaches an internal temperature of 165°F.
- Add garnishes of choice and serve whole or shredded
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Reheat on top of the stove or in the microwave.
- Serve with your favorite side dishes.
- Make a double batch for easy lunches. Use it in tacos, burritos, or salads.
- Add a handful of chopped cilantro and a squeeze of lime right before serving.
- For extra heat, keep some jalapeño seeds in, or add chipotle powder.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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I love how easy this recipe is to make! Great Southwest flavors. I like it with chicken breasts.
This was so easy to make and the flavors were divine together! I use my slow cooker all the time, so I’m saving this recipe. Making it again!
Thank you Eden
Do you drain the canned corn?
Yes, if you are using canned corn drain it.