Description

A warm and comforting slow-cooked chicken dish packed with bold Southwest flavors, tender shredded chicken, beans, corn, and spices. Perfect for easy family dinners or meal prep.

Ingredients

Scale

2 pounds (900 g) boneless skinless chicken breasts
1 can (15 oz / 425 g) black beans, drained and rinsed
1 can (15 oz / 425 g) corn kernels, drained
1 can (14.5 oz / 410 g) diced tomatoes with green chilies
1 cup (240 ml) low-sodium chicken broth
1 medium onion, diced (about 1 cup / 150 g)
3 cloves garlic, minced
1 teaspoon ground cumin (5 g)
1 teaspoon chili powder (5 g)
1 teaspoon smoked paprika (5 g)
1 teaspoon salt (5 g)
½ teaspoon black pepper (2 g)
1 teaspoon dried oregano (5 g)
1 tablespoon olive oil (15 ml)
½ cup (120 ml) sour cream or plain yogurt
½ cup (50 g) shredded cheddar cheese
2 tablespoons chopped fresh cilantro

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Instructions

Place the chicken breasts in the bottom of the crockpot.

Add black beans, corn, diced tomatoes with green chilies, onion, and garlic on top of the chicken.

Sprinkle cumin, chili powder, smoked paprika, oregano, salt, and black pepper evenly over the ingredients.

Pour chicken broth over the mixture.

Cover and cook on low for 6–7 hours or on high for 3–4 hours.

Remove the chicken, shred it using two forks, and return it to the crockpot.

Stir in sour cream or yogurt and cook for another 10–15 minutes.

Serve warm and top with shredded cheese and chopped cilantro.

Notes

For extra creaminess, add 4 oz (115 g) cream cheese during the last 30 minutes of cooking.
Chicken thighs can be used instead of chicken breasts for a juicier texture.
Serve with rice, tortillas, or baked potatoes for a complete meal.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 6 hours