Southwestern Crockpot Chicken Thighs

This Southwestern Crockpot Chicken Thighs recipe is a one-pot wonder made easy in your slow cooker. Juicy chicken thighs cook down with sweet potatoes and a flavorful, spiced tomato sauce, creating a satisfying, wholesome meal with minimal prep. With optional add-ins like corn, bell peppers, and gooey melted cheese, this dish is packed with bold Southwestern flavor and family-friendly appeal.

Why You’ll Love This Recipe

• Simple, set-it-and-forget-it slow cooker meal

• Full meal in one pot — protein, veggies, and carbs

• Southwestern spices bring bold flavor with minimal ingredients

• Naturally gluten-free and dairy-optional

• Easily customizable with toppings or add-ins

• Perfect for busy weeknights or meal prepping

• Melty cheese topping adds comfort and richness

• Sweet potatoes provide a hearty, healthy base

• Feeds a crowd — makes 6–8 servings

• Pairs well with rice, tortillas, or served as is

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large sweet potato, cut into large chunks (about 6 cups)
3 lbs boneless, skinless chicken thighs (about 12 pieces)
1 (19 oz) can diced tomatoes, liquids strained
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon salt

Optional – Add During Last Hour of Cooking:
1 can corn, drained
2 bell peppers, sliced into strips
½ red onion, sliced into strips

15 Minutes Before Serving:
1 cup shredded mozzarella cheese

To Serve (Optional):
Rice or tortillas
Greek yogurt
Guacamole or avocado slices

Directions

1. Place the sweet potato chunks in the bottom of a 5- or 6-quart slow cooker. Arrange chicken thighs on top of the sweet potatoes.

2. In a small bowl, mix the strained diced tomatoes with cumin, chili powder, and salt. Pour and spread the tomato mixture evenly over the chicken.

3. Cover and cook on low for 4 hours.

4. (Optional) During the last hour of cooking, scatter the drained corn, sliced bell peppers, and red onion on top of the chicken.

5. 15 minutes before serving, sprinkle shredded mozzarella over the top. Cover and cook until the cheese is melted.

6. Serve hot, either as-is, over rice, in tortillas, or topped with Greek yogurt, avocado, or guacamole.

Servings and timing

Servings: 6–8
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

Variations

• Make it spicy: Add cayenne pepper, jalapeños, or use fire-roasted diced tomatoes.

• Dairy-free: Omit the cheese or use a plant-based alternative.

• Add beans: Mix in black beans or pinto beans during the last hour for added fiber.

• Smoky twist: Use smoked paprika in place of or in addition to chili powder.

• Different veggies: Try zucchini, poblano peppers, or mushrooms.

• Cheese upgrade: Use shredded cheddar, Monterey Jack, or a Mexican blend instead of mozzarella.

• Low-carb option: Serve without rice or tortillas — just enjoy the chicken and veggies.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Cool completely and freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm gently in the microwave or on the stovetop. Add a splash of broth or water if needed to rehydrate the sauce.

FAQs

Can I cook this on high instead of low?

Yes, cook on high for about 2 to 2½ hours, but low heat is recommended for the most tender chicken and even cooking.

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts may cook faster and can dry out. Start checking around 3 hours if using breasts.

Do I have to drain the diced tomatoes?

Yes, draining helps prevent the dish from becoming too watery and keeps the sauce concentrated.

Can I leave out the sweet potatoes?

You can, but they add a hearty base. Substitute with regular potatoes or butternut squash if preferred.

Can I add the optional veggies from the start?

It’s best to add them in the last hour to prevent overcooking and sogginess.

What size slow cooker should I use?

A 5- or 6-quart slow cooker works best to hold all ingredients comfortably.

Can I prep this ahead of time?

Yes, layer everything in the crockpot insert (minus cheese and optional toppings), cover, and refrigerate overnight. Start cooking the next day.

Is this recipe freezer-friendly?

Yes, both the raw ingredients (assembled in a freezer bag) and cooked leftovers freeze well.

How do I make this dish vegetarian?

Swap chicken for canned beans and use vegetable broth for added moisture if needed.

What should I serve with it?

Serve with rice, tortillas, or a side of salad. Top with avocado, Greek yogurt, salsa, or fresh lime juice.

Conclusion

Southwestern Crockpot Chicken Thighs with Sweet Potatoes is the perfect blend of convenience and flavor. With just a few minutes of prep and a handful of ingredients, you’ll have a hearty, well-balanced meal that practically cooks itself. It’s a wholesome and flexible recipe that delivers bold taste with minimal effort — perfect for busy weeknights or lazy weekends.

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