Why You’ll Love This Recipe

This Easy and Delicious Crockpot Mexican Chicken is the ultimate set-it-and-forget-it meal. Juicy, tender chicken slow-cooked in bold Mexican spices, tomatoes, and salsa creates a versatile and flavorful dish. Perfect for busy weeknights, meal prep, tacos, burritos, bowls, or nachos—this recipe is as effortless as it is satisfying.

ingredients

Easy and Delicious Crockpot Mexican Chicken Recipe

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

boneless, skinless chicken breast or thighssalsa (your favorite kind)black beans (drained and rinsed)corn kernels (fresh, frozen, or canned)rotel or diced tomatoes with green chiliestaco seasoninggarlic powderonion powdercuminlime juicefresh cilantro (optional, for garnish)

directions

Place the chicken breasts or thighs at the bottom of your crockpot.

Sprinkle taco seasoning, garlic powder, onion powder, and cumin over the chicken.

Pour salsa, rotel (or diced tomatoes), black beans, and corn on top.

Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.

Shred the chicken directly in the crockpot using two forks and mix well with the sauce.

Add a splash of lime juice and stir to combine.

Garnish with fresh cilantro before serving, if desired.

Servings and timing

This recipe yields 6 servings.Preparation time: 5 minutesCooking time: 6-7 hours on low or 3-4 hours on highTotal time: 6-8 hours

Variations

Add diced bell peppers or jalapeños for extra flavor and heat.

Mix in cooked rice or serve over quinoa for a hearty meal.

Top with shredded cheese and broil for a few minutes if making nachos.

Swap chicken for turkey or beef for a different protein option.

Serve inside lettuce wraps for a low-carb option.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Freeze in meal-sized portions for up to 3 months.Reheat in the microwave or stovetop until warmed through.

FAQs

Can I use frozen chicken?

Yes, just ensure it reaches a safe internal temperature of 165°F. Cooking time may increase slightly.

Is this recipe spicy?

It depends on your salsa and rotel. Use mild versions for a less spicy result.

Can I make this dairy-free?

Yes, the base recipe is dairy-free. Just skip any cheese toppings.

How can I thicken the sauce?

Remove the lid during the last 30 minutes of cooking or add a cornstarch slurry.

Can I make it in an Instant Pot?

Yes, cook on high pressure for 12-15 minutes and allow natural release.

Can I use chicken thighs?

Absolutely—thighs are juicier and work very well in this recipe.

Is this gluten-free?

Yes, just make sure your taco seasoning and salsa are certified gluten-free.

Can I add rice directly into the crockpot?

It’s not recommended, as rice needs different cooking times. Cook separately and stir in at the end.

Can I double the recipe?

Yes, just ensure your crockpot is large enough and adjust cook time as needed.

Can I use leftover chicken?

Yes, but reduce the cook time significantly—just enough to heat through and blend flavors.

Conclusion

Easy and Delicious Crockpot Mexican Chicken is your go-to for a flavorful, low-effort meal that’s endlessly versatile. Whether stuffed into tacos, piled onto nachos, or served with rice and beans, it’s a surefire way to spice up your dinner routine with minimal fuss.