Description
This Easy and Delicious Crockpot Mexican Chicken is a flavorful, no-fuss meal perfect for busy days. Made with tender shredded chicken, tomatoes, beans, corn, and Mexican spices, it’s perfect for tacos, burrito bowls, or served over rice.
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1/2 cup salsa
- 1 small onion, chopped
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro (optional)
- Juice of 1 lime
Instructions
- Place chicken breasts in the bottom of the crockpot.
- Add black beans, corn, diced tomatoes, salsa, onion, taco seasoning, cumin, chili powder, garlic powder, salt, and pepper.
- Stir gently to combine the ingredients around the chicken.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is tender and easily shredded.
- Shred the chicken in the crockpot using two forks and stir to mix with the sauce and veggies.
- Stir in lime juice and cilantro just before serving.
- Serve in tacos, burritos, over rice, or with tortilla chips.
Notes
- Use chicken thighs for extra juiciness.
- Add extra chili powder or jalapeños for more heat.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Great for meal prep and taco nights.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 4g
- Sodium: 710mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 95mg