Description
This easy and delicious Crockpot Mexican Chicken recipe is a flavorful, set-it-and-forget-it meal perfect for busy weeknights. It’s versatile and can be used in tacos, burritos, bowls, or salads.
Ingredients
Units
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes with green chilies (like Rotel)
- 1 packet taco seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Place chicken breasts in the bottom of the crockpot.
- Add black beans, corn, and diced tomatoes with green chilies on top of the chicken.
- Sprinkle taco seasoning, garlic powder, onion powder, cumin, salt, and pepper over the mixture.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Shred the chicken with two forks directly in the crockpot and stir everything together.
- If desired, sprinkle shredded cheddar cheese on top and let it melt for 5-10 minutes.
- Serve warm with rice, in tortillas, or over a salad. Garnish with fresh cilantro if using.
Notes
- You can use frozen chicken breasts; just increase cook time by 1 hour.
- This recipe freezes well for up to 3 months.
- Great as a filling for tacos, burritos, nachos, or quesadillas.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 85mg