Slow Cooker Mesquite Chicken with Southwest Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs cooked low and slow with smoky mesquite seasoning and colorful Southwest-style veggies for an easy comforting meal. This bbq & smoked-inspired chicken ready in about 380 minutes pairs bone-in, skin-on chicken thighs, mesquite seasoning, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 360 min Serves 6 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rub 6 bone-in, skin-on chicken thighs evenly with 3 tbsp mesquite seasoning and 1 tsp salt. Heat 2 tbsp olive oil in a large skillet over medium-high heat and brown the chicken thighs skin-side down for 4-5 minutes until golden and crispy; flip and cook 3 more minutes. Remove and set aside.
  2. Step 2: In the slow cooker, combine 4 minced garlic cloves, 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, 1 large sliced red onion, 1 can (15 oz) drained black beans, 1 can (14.5 oz) undrained diced tomatoes, and 1/2 cup chicken broth. Stir gently.
  3. Step 3: Nestle the browned chicken thighs on top of the vegetables in the slow cooker. Cover and cook on low for 6 hours until the chicken is tender and cooked through. Serve warm with the vegetable sauce spooned over the chicken.

Frequently asked questions

How long does Slow Cooker Mesquite Chicken with Southwest Vegetables take to make?

Total time is about 380 minutes (20 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Cooker Mesquite Chicken with Southwest Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mesquite seasoning from drying out.

Can I substitute ingredients in Slow Cooker Mesquite Chicken with Southwest Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Mesquite Chicken with Southwest Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Cooker Mesquite Chicken with Southwest Vegetables?

BBQ & Smoked chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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