Are you tired of the same old boring recipes? Do you want to spice up your meal routine with some bold and flavorful dishes? Look no further! In this article, we will be exploring 20 mouth-watering Southwestern chicken crock pot slow-cooked recipes that are sure to tantalize your taste buds. From classic tacos to hearty stews, these recipes showcase the best of what the Southwest has to offer.
From creamy chowders to spicy soups, each dish is carefully crafted to highlight the rich flavors and aromas of this region. Whether you’re a seasoned chef or just starting out in the kitchen, these recipes are sure to become new favorites.
In the following pages, we’ll be delving into the world of slow-cooked Southwestern chicken recipes that will transport your taste buds to the desert southwest. So sit back, relax, and get ready for a culinary adventure like no other!
Slow Cooker Southwestern Chicken Tacos
A flavorful and convenient meal perfect for a weeknight dinner or weekend gathering, this recipe is a twist on traditional tacos.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can diced tomatoes with green chilies
– 1 can black beans, drained and rinsed
– 1 packet of taco seasoning
– 1/4 cup chopped fresh cilantro
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced onions, sour cream, avocado, salsa
Instructions:
1. Place the chicken breasts in a slow cooker.
2. Add the canned tomatoes with green chilies, black beans, and taco seasoning on top of the chicken.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. About 30 minutes before serving, shred the chicken with two forks.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the chicken mixture onto a tortilla and topping with cheese and your desired toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Creamy Southwestern Chicken Corn Chowder
This hearty chowder combines the flavors of the Southwest with a rich and creamy broth, perfect for a cozy dinner or lunch. With chicken, corn, and spices, this recipe is sure to become a family favorite.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup frozen corn kernels
– 1/2 cup heavy cream
– 1 teaspoon cumin
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, and red bell pepper; cook until vegetables are tender, about 5 minutes.
3. Stir in cumin, diced tomatoes with green chilies, and corn kernels. Cook for an additional 2 minutes.
4. Pour in heavy cream and season with salt and pepper to taste.
5. Simmer for 10-15 minutes or until the flavors have melded together.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Spicy Southwestern Chicken and Black Bean Stew
A flavorful and spicy stew that combines the bold flavors of the Southwest with the comfort of a hearty meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 1 cup chicken broth
– 1/4 cup chopped fresh cilantro (optional)
– 1-2 diced jalapeños or other hot peppers, for added heat
Instructions:
1. In a large pot, sauté the onion, bell pepper, and garlic until tender.
2. Add the chicken, cumin, chili powder, smoked paprika, salt, and pepper. Cook until browned.
3. Stir in the black beans, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
4. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro if desired.
Cooking Time: 25-30 minutes
Southwestern Chicken Quinoa Crock Pot Bowl
A flavorful and nutritious meal that combines the warmth of Southwestern spices with the comfort of a hearty quinoa bowl.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 cup quinoa, rinsed and drained
– 2 cups water or chicken broth
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 packet Southwestern-style seasoning (or homemade blend)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. In the crock pot, combine chicken, quinoa, water or broth, black beans, red bell pepper, onion, garlic, and Southwestern seasoning.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, stir in olive oil and season with salt and pepper to taste.
4. Serve hot, topped with your choice of optional toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Cheesy Southwestern Chicken and Rice Casserole
A flavorful and satisfying casserole that combines the comfort of chicken and rice with the boldness of Southwestern spices. This recipe is perfect for a weeknight dinner or a casual gathering.
Ingredients:
– 1 1/2 cups uncooked white rice
– 3 boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 can (10 oz) enchilada sauce
– 1 cup frozen peas and carrots
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook rice according to package instructions. Set aside.
3. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5-7 minutes. Remove from heat and set aside.
4. In the same skillet, add cumin, paprika, salt, and pepper. Cook for 1 minute.
5. Combine cooked rice, chicken, enchilada sauce, peas and carrots in a large mixing bowl.
6. Transfer mixture to a 9×13-inch baking dish. Top with cheddar and Monterey Jack cheese.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Zesty Southwestern Chicken Tortilla Soup
Warm up with this flavorful and spicy soup that combines the bold flavors of the Southwest with tender chicken, crunchy tortillas, and a hint of smokiness. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 tsp cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– Salt and pepper to taste
– 6-8 corn tortillas, cut into thin strips
– Optional toppings: shredded cheese, diced avocado, sour cream, cilantro
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 5 minutes.
3. Stir in cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
4. Add diced tomatoes, chicken broth, and tortilla strips. Bring to a simmer.
5. Reduce heat to low and let soup cook for 10-15 minutes or until flavors have melded together.
6. Season with salt and pepper to taste. Serve hot with desired toppings.
Cooking Time: 20-25 minutes
Southwestern Chicken Stuffed Peppers
Add a flavorful twist to traditional stuffed peppers with this Southwestern-inspired recipe. Spicy chicken, creamy cheese, and crunchy bell peppers come together for a delicious and easy-to-make meal.
Ingredients:
– 4 large bell peppers, any color
– 1 pound boneless, skinless chicken breast or thighs, cooked and shredded
– 1/2 cup chopped onion
– 1/2 cup chopped fresh cilantro
– 1 can (10 oz) black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
– 1/4 cup crumbled queso fresco or Monterey Jack cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place in a baking dish.
3. In a large bowl, combine chicken, onion, cilantro, black beans, olive oil, cumin, chili powder, salt, and pepper. Mix well.
4. Stuff each bell pepper with the chicken mixture, filling to the top.
5. Cover baking dish with aluminum foil and bake for 25 minutes.
6. Remove foil and top each pepper with shredded cheese. Return to oven and bake an additional 10-15 minutes or until peppers are tender.
Cooking Time: 35-40 minutes
Smoky Southwestern Chicken Chili
Elevate your comfort food game with this bold and flavorful Smoky Southwestern Chicken Chili recipe. This hearty dish combines the richness of dark chicken, the warmth of smoky spices, and the vibrancy of southwestern flavors to create a truly satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– Salt and pepper, to taste
– Optional: jalapeños, sour cream, shredded cheese, cilantro for topping
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, and bell pepper; cook until tender (5-7 minutes).
3. Add chicken, chili powder, cumin, smoked paprika, salt, and pepper. Cook until browned (5-6 minutes).
4. Stir in diced tomatoes and chicken broth. Bring to a simmer.
5. Reduce heat to low and let chili cook for 20-25 minutes or until the flavors meld together.
6. Serve hot, garnished with desired toppings.
Cooking Time: 30-35 minutes
Southwestern Chicken and Sweet Potato Stew
This hearty stew combines tender chicken, sweet potatoes, and bold Southwestern flavors for a satisfying and flavorful meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 large sweet potatoes, peeled and cubed
– 1 can diced tomatoes with green chilies
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from pot and set aside.
3. Add the onion, garlic, and red bell pepper to the pot. Cook until the vegetables are tender, about 5 minutes.
4. Add the sweet potatoes, cumin, smoked paprika, salt, and pepper to the pot. Stir to combine.
5. Add the diced tomatoes with green chilies and browned chicken back to the pot. Bring to a simmer.
6. Reduce heat to low and cook for 20-25 minutes or until the sweet potatoes are tender.
Cooking Time: 30-35 minutes
Easy Southwestern Chicken Enchilada Dip
A flavorful and spicy dip perfect for game days, gatherings, or just a quick snack. This Easy Southwestern Chicken Enchilada Dip is a crowd-pleaser that combines the rich flavors of chicken, enchiladas, and melted cheese.
Ingredients:
– 1 (16 oz) container cream cheese, softened
– 1/2 cup sour cream
– 1/4 cup chopped cooked chicken breast
– 1/4 cup canned black beans, drained and rinsed
– 1 tablespoon cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix together cream cheese, sour cream, chicken, black beans, cumin, chili powder, and paprika until smooth.
3. Transfer the mixture to a 9×13 inch baking dish or a cast-iron skillet.
4. Top with shredded cheddar cheese.
5. Bake for 20-25 minutes or until the cheese is melted and bubbly.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 20-25 minutes
Southwestern Chicken and Cornbread Casserole
Elevate your dinner game with this flavorful casserole that combines the best of Southwestern cuisine with a classic cornbread crust. This hearty dish is perfect for a family gathering or potluck.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 cup frozen corn kernels
– 1 cup shredded cheddar cheese
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper, to taste
– 1 cup cornbread mix
– 1 cup milk
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add chicken, cumin, salt, and pepper; cook until browned, about 5-6 minutes.
3. Add corn kernels, bell pepper, and cilantro to the skillet; stir to combine.
4. In a separate bowl, prepare the cornbread mix according to package instructions using milk.
5. Grease a 9×13-inch baking dish with cooking spray. Layer the cooked chicken mixture, followed by the cornbread batter.
6. Top with shredded cheese and bake for 35-40 minutes, or until the casserole is golden brown and set.
Cooking Time: 35-40 minutes
Tangy Southwestern Chicken Fajitas
A flavorful twist on traditional fajitas, this recipe combines juicy chicken, crunchy peppers, and a tangy southwestern sauce for a deliciously spicy meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into thin strips
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 8 small flour tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. In a large bowl, whisk together lime juice, olive oil, garlic, cumin, chili powder, and paprika.
2. Add chicken to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Heat a large skillet over medium-high heat. Remove chicken from marinade and cook until browned, about 5-6 minutes.
4. Add onion and bell peppers to the skillet and cook until tender, about 8-10 minutes.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble fajitas by placing cooked chicken and vegetables onto tortillas and adding desired toppings.
Cooking Time: 25-35 minutes
Southwestern Chicken and Pinto Bean Burritos
Experience the bold flavors of the Southwest with this hearty burrito recipe, featuring tender chicken, creamy pinto beans, and a blend of spices.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (15.5 oz) pinto beans, drained and rinsed
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 1 jalapeño pepper, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 4 large tortillas
– Shredded cheese (Cheddar or Monterey Jack work well)
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, salsa
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5 minutes.
3. Add onion, bell pepper, jalapeño, and garlic; cook until vegetables are tender, about 5-7 minutes.
4. Stir in cumin and chili powder; season with salt and pepper to taste.
5. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
6. Assemble burritos by filling each tortilla with chicken mixture, pinto beans, and shredded cheese.
7. Serve immediately and customize with your favorite toppings.
Cooking Time: 25-30 minutes
Hearty Southwestern Chicken Posole
This classic Mexican stew is a flavorful and comforting meal that’s perfect for any occasion. With tender chicken, creamy hominy, and a blend of aromatic spices, this posole is sure to become a new favorite.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups hominy (dried corn kernels)
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 2 cups chicken broth
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, combine hominy, onion, garlic, and bell pepper.
2. Add chicken, cumin, smoked paprika, salt, and pepper.
3. Pour in diced tomatoes with green chilies and chicken broth.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until chicken is cooked through and hominy is tender.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 35-45 minutes
Southwestern Chicken and Rice Stuffed Bell Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines juicy chicken, savory rice, and a blend of Southwestern spices to create a deliciously satisfying dish.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 1 cup uncooked white rice
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Stir in garlic, cumin, chili powder, and paprika. Cook for an additional minute.
4. Add cooked chicken, rice, and diced tomatoes to the skillet. Stir until well combined.
5. Stuff each bell pepper with the chicken-rice mixture and place in a baking dish.
6. Bake for 30-35 minutes or until bell peppers are tender.
Cooking Time: 30-35 minutes
Spicy Southwestern Chicken Nacho Soup
Get ready to spice up your soup game with this bold and flavorful recipe! This Spicy Southwestern Chicken Nacho Soup is a twist on traditional nachos, but in a warm and comforting bowl.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 can (15 oz) black beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1/4 cup chopped fresh cilantro
– 4 cups chicken broth
– 1/2 cup half-and-half or heavy cream (optional)
– Salt and pepper, to taste
– Crushed tortilla chips, for serving (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper in a little oil until tender.
2. Add the chicken, cumin, smoked paprika, and cayenne pepper. Cook until the chicken is cooked through.
3. Stir in the diced tomatoes with green chilies, black beans, and chicken broth.
4. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot, topped with chopped cilantro and crushed tortilla chips (if using).
Cooking Time: 25-30 minutes
Southwestern Chicken and Avocado Salad
This refreshing salad combines the flavors of grilled chicken, creamy avocado, and crunchy Southwestern ingredients, perfect for a light and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 ripe avocados, diced
– 1 red bell pepper, diced
– 1 small red onion, thinly sliced
– 1/4 cup chopped fresh cilantro
– 2 tbsp lime juice
– 1 tsp olive oil
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)
Instructions:
1. Preheat grill or grill pan to medium-high heat. Season chicken with salt and pepper. Grill for 5-6 minutes per side, or until cooked through.
2. Let chicken rest for a few minutes before slicing into strips.
3. In a large bowl, combine diced avocado, red bell pepper, red onion, cilantro, lime juice, and olive oil.
4. Add sliced grilled chicken to the bowl and toss gently to combine.
5. Serve on top of mixed greens and enjoy!
Cooking Time: 15-20 minutes
Slow Cooker Southwestern Chicken Tamales
This recipe combines the comfort of tamales with the bold flavors of the Southwest, all in the convenience of a slow cooker. Perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup cooked white rice
– 1/2 cup black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 6-8 corn husks (for wrapping tamales)
Instructions:
1. In the slow cooker, combine chicken, diced tomatoes with green chilies, cooked rice, black beans, cilantro, cumin, smoked paprika, salt, and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, stir in any juices that have accumulated at the bottom of the slow cooker.
4. To assemble tamales, spread a spoonful of the chicken mixture onto the center of a corn husk, then fold and tie as desired.
5. Serve warm with your favorite toppings, such as shredded cheese, sour cream, or salsa.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Southwestern Chicken and Black Bean Quesadillas
A flavorful twist on the classic quesadilla, this recipe combines tender chicken, creamy black beans, and melted cheese for a deliciously satisfying snack or meal.
Ingredients:
– 1 pound cooked chicken breast, shredded
– 1 can black beans, drained and rinsed
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 large flour tortillas
– 2 cups shredded Monterey Jack cheese (divided)
– Salsa, sour cream, and avocado for toppings (optional)
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together chicken, black beans, red bell pepper, cilantro, olive oil, garlic, cumin, smoked paprika, salt, and pepper.
3. Place one tortilla in the skillet and sprinkle with half of the cheese.
4. Add the chicken mixture on half of the tortilla, then fold the tortilla to enclose.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip and cook for an additional 2 minutes.
7. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Bold Southwestern Chicken and Sausage Gumbo
A hearty, flavorful stew that combines the bold flavors of the Southwest with the richness of chicken and sausage.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 lb smoked sausage, such as Andouille or chorizo, sliced
– 2 tbsp olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add sausage and cook until browned, about 5 minutes.
2. Remove sausage from pot; set aside. Add chicken and cook until browned, about 5-7 minutes.
3. Add onion, garlic, and bell pepper to the pot; cook until vegetables are tender, about 5 minutes.
4. Stir in cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
5. Add diced tomatoes, chicken broth, and browned sausage to the pot. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until flavors have melded together.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Summary
Get ready to spice up your mealtime with these 20 mouth-watering Southwestern chicken crock pot recipes! From tacos and soups to stews, casseroles, and more, there’s something for everyone. Try Slow Cooker Southwestern Chicken Tacos or Creamy Southwestern Chicken Corn Chowder for a comforting meal. Spice things up with Spicy Southwestern Chicken and Black Bean Stew or indulge in Cheesy Southwestern Chicken and Rice Casserole. Whether you’re looking for easy weeknight meals or party-pleasing appetizers, these recipes are sure to satisfy your cravings.
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