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Sometimes life just calls for simple, slow cooker recipes. Whether it be a busy weeknight full of work meetings and volunteering; kiddos with sports activities at wild hours; or, if you’re like me, you’re laid up with a knee injury and can’t put weight on your leg for at least a month. When cooking is one of your happy places, you visit that happy place a few days out of surgery to create a delicious and very simple Slow Cooker Southwest Chicken.

I had craved chicken going into surgery and had the Mr. pick some chicken breasts up. Then, much to my surprise, a number of friends had asked if they could drop off meals for us, asking “would that be helpful?”

My response was always, “It sure would be helpful for my husband!” One such meal was a tortilla soup that was DELICIOUS. It made me crave more Tex Mex flavors and chicken, but I was only a few days out from the surgery and moving about the kitchen was not a thing I was ready to do.

So I did what any good food blogger would do…

I texted the Mr. a set of ingredients I thought I would need and directions to grab the slow cooker. A rearrange of chairs so I could elevate my knee and we were set! I had a great helper to drain and rinse black beans and grab the remaining spices I forgot to grab and this beauty of a recipe was set to go!

I was even able to lean on my mini me to help make some brown rice to serve it over. When we got done eating, she gave it a quick two thumbs up and I cleaned her bowl. My big kiddo was away, but also devoured a couple bowls when he got home. I think we have a win!

Let’s get cooking!

Your Ingredients to Slow Cooker Southwest Chicken

2 chicken breasts, seasoned with salt and pepper
1 15 ounce can of diced tomatoes, undrained and unsalted
1 15 ounce can of tomato sauce
1 15 ounce can black beans, rinsed and drained
1 cup frozen corn
2 cups frozen peppers and onions
1 tablespoon chili powder
1 teaspoon each of garlic powder, onion powder, cumin, oregano
½ teaspoon pepper
½ teaspoon salt
Pinch of cayenne pepper for some heat, optional
Cooked white or brown rice, to serve over
Toppings: green onions, shredded cheese, cilantro, jalapeno slices

Your Steps to Slow Cooker Southwest Chicken

Add the diced tomatoes, tomato sauce, black beans, corn, and peppers and onions to a slow cooker. Stir. Add all spices and herbs and stir again. Top with the chicken and spoon some of the vegetable mixture on top. Cook on low for 6-8 hours.

If you have not done so, cook rice. We keep instant brown rice on hand for nights we need to be quick and long grain brown rice for days we don’t need to be so quick.

When cooking is done, remove the chicken from the slow cooker. Shred using two forks and mix back into the vegetables. Serve over cooked rice and top with all the fixings you love! Me? I am hear for allll the cilantro and some cheese!