Why You’ll Love This Recipe

This Easy and Delicious Crockpot Mexican Chicken is a flavorful, set-it-and-forget-it meal that’s perfect for busy weeknights or casual gatherings. With tender shredded chicken simmered in bold Mexican spices, tomatoes, and chilies, it’s versatile enough for tacos, burritos, bowls, or salads. It’s a hearty, fuss-free dish the whole family will love.

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 breaststaco seasoningdiced tomatoes with green chilies (Rotel-style)canned black beans (drained and rinsed)corn (frozen or canned)chopped onionsminced garliclime juicefresh cilantro (optional for garnish)chicken broth or water

directions

Place the chicken breasts in the bottom of your crockpot.

Sprinkle taco seasoning evenly over the chicken.

Add diced tomatoes with green chilies, black beans, corn, chopped onions, and minced garlic on top.

Pour in the chicken broth or water to keep the mixture moist and flavorful.

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

Remove the chicken, shred it using two forks, then return it to the crockpot and stir well to combine with the other ingredients.

Finish with a squeeze of lime juice and chopped fresh cilantro, if desired.

Servings and timing

This recipe yields 6 servings.Preparation time: 10 minutesCooking time: 6-7 hours on low or 3-4 hours on highTotal time: 6-7 hours and 10 minutes (or 3-4 hours and 10 minutes)

Variations

Use chicken thighs for extra juiciness and flavor.

Add diced bell peppers or jalapeños for a spicy kick.

Swap out black beans for pinto or kidney beans.

Mix in cream cheese or sour cream at the end for a creamy texture.

Use this filling in enchiladas or quesadillas for a different twist.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.You can freeze for up to 3 months—just thaw overnight in the fridge before reheating.Reheat in a microwave or on the stovetop until warmed through.

FAQs

Can I use frozen chicken?

Yes, but increase the cook time and ensure it reaches a safe internal temperature of 165°F.

Is it spicy?

It has a mild kick from the chilies, but you can adjust the heat with more or less taco seasoning.

Can I make this vegetarian?

Absolutely! Omit the chicken and add more beans or a meat substitute like jackfruit or tofu.

Can I add rice?

Yes, stir in cooked rice at the end for a complete one-pot meal.

Can I cook this overnight?

Yes, use the low setting and it’ll be ready by morning—great for meal prepping.

What can I serve this with?

Try tortillas, rice, salad greens, or even over nachos.

How do I thicken the mixture?

Let it cook uncovered for the last 30 minutes or stir in a cornstarch slurry.

Conclusion

This Easy and Delicious Crockpot Mexican Chicken is a no-fuss, flavorful favorite that’s incredibly adaptable. Whether you’re feeding a crowd or meal prepping for the week, this dish brings the taste of Mexican comfort food to your table with minimal effort. Give it a try and enjoy the rich, zesty flavors in every bite.