Description
This Crockpot Mexican Chicken is a no-fuss, flavor-packed dish that’s perfect for busy weeknights. Just toss everything into your slow cooker and let it simmer to perfection. Great for tacos, burrito bowls, nachos, and more!
Ingredients
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2 lbs boneless, skinless chicken breasts
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1 packet taco seasoning (or 2 tbsp homemade)
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1 can (15 oz) black beans, drained and rinsed
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1 can (15 oz) corn, drained
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1 can (10 oz) diced tomatoes with green chilies (like Rotel)
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1/2 cup salsa
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1 small onion, diced
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1/2 cup chicken broth
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Juice of 1 lime (optional)
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Salt and pepper, to taste
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Fresh cilantro, for garnish
Instructions
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Add chicken breasts to the bottom of the crockpot.
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Sprinkle taco seasoning over the chicken.
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Add black beans, corn, diced tomatoes with green chilies, salsa, onion, and chicken broth.
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Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and easily shredded.
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Shred the chicken directly in the crockpot using two forks. Stir everything together.
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Squeeze fresh lime juice over the mixture if using, and season with salt and pepper to taste.
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Serve hot with rice, tortillas, over salad, or as a filling for tacos or burritos. Garnish with fresh cilantro if desired.
Notes
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You can substitute chicken thighs for a juicier texture.
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Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.
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Great for meal prep—just portion into containers and pair with rice or veggies.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 290
- Sugar: 4g
- Sodium: 760mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg