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+ servings

Slow Cooker Southwestern Chicken

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 servings
Susanne Susanne Eagan


  • 2-3 chicken breasts
  • 2 cups corn frozen
  • 1 15 oz. can black beans, drained and rinsed
  • 1 10 oz. can tomatoes and chilies
  • 1 8 oz. can of tomato sauce
  • 1 cup onion diced
  • 1 cup green bell pepper diced
  • 1 teaspoon chili powder
  • 1 teaspoon Cumin
  • salt and pepper to taste


  1. In a bowl combine tomato sauce, tomatoes and chilies with Chili Powder, Cumin, salt and pepper
  2. Line the chicken breasts on bottom of the slow cooker
  3. Dump on corn and black beans
  4. Then add the onions and peppers on top
  5. Next pour on the tomato mixture
  6. Cover the slow cooker and set to cook on low for eight hours or hight for six hours
  7. When cooking is done remove the chicken from slow cooker and shred with two forks then return to mixture and stir to combine.
  8. Serve over rice
  9. *I used frozen diced onion and bell pepper that I bought in the freezer section. No need to thaw first just toss them in go.