Easy Southwest Crock Pot Chicken Recipe

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I don't know about you, but the struggle for healthy meals, that won't break the bank, everyone will like, and are super simple is real. REAL I tell you!  That is why I love recipes like my Easy Southwest Crock Pot Chicken. 

You just throw everything in the crock pot in the morning, let it cook for a few ours, and there are endless possibilities for what you can make with it!  I KNOW you are going to love this one so...

Let's Get Started!

Easy Southwest Crock Pot Chicken Recipe:
*Prep Time: 5 min.  *Cook Time: 4 hours *Difficulty:  Easy  *Servings: 6-8

Ingredients:

• 6 Chicken Tenderloins
• 2 c Frozen Corn
• 1 15 oz. Can of Black Beans, drained and rinsed
• 1 Can of Diced Tomatoes with Green Chillies
• 1 8 oz. Can of Tomato Sauce
• 1 Tbsp Chili Powder
• 1 Tbsp Cumin
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Kosher Salt
• 1 tsp Dried Oregano
• 1/2 tsp Black Ground Pepper

So many of you ask what crock pot I use in my recipes.  It's nothing fancy really,  I use the Cook' N Carry 6-Quart Oval Manual Portable Slow Cooker.  I like it because it only runs around $30.00 and it has the lock down lid for traveling.  

One of the things I love most about this recipe is that you literally just throw everything in the crock pot.  You don't even have to thaw the meat.

To begin place the chicken tenderloins in the bottom of the crock pot.

Now pour the frozen corn over the chicken in the crock pot.

Next add the black beans to the crock pot.

In a small mixing bowl, combine the diced tomatoes with green chilies and tomato sauce.

Now you can add all of the spiced to the sauce and whisk it together.

Pour the sauce over the chicken, corn, and beans in the crock pot.

Make sure that everything is covered with the sauce.

Turn the heat to high.

Cover and cook for 4-5 hours.

Once the chicken is fully cooked, about 4-5 hours in, remove the tenderloins from the crock pot and shred using two forks.

Return the shredded chicken to the crock pot.

Stir everything together and there you have it!

I love to make a big batch of this because one, it freezes beautifully, and two, you use it in so many ways.  Here I served it over some brown rice with some greek yogurt, lime, avocado, cilantro, and Sriracha.  However, you can use this as a filling in a burrito, over nachos, in tacos, the choices are endless.  It really is the perfect weeknight meal.  So don't sweat dinner tonight, get in the kitchen and give my Easy Southwest Crock Pot Chicken a Try!  And if you like this recipe you will definitely want to check out my Sweet Chili Ranch Chicken Casserole or my Quinoa Enchilada Casserole.

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~