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Crockpot Mexican Chicken Recipe

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4.3 from 5 reviews

This Crockpot Mexican Chicken recipe offers a flavorful, easy-to-make slow-cooked meal featuring tender shredded chicken combined with classic Mexican ingredients like salsa, corn, and black beans. Perfect for a busy day, this recipe needs minimal prep and yields a versatile dish that can be served with rice, lettuce, tortillas, or tortilla chips for a satisfying Mexican-inspired meal.

  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1.5 lbs chicken breast (raw)
  • 1 packet low sodium taco seasoning (1 oz)
  • 1 jar salsa (16 oz)
  • 1 can corn (15 oz, drained)
  • 1 can black beans (15 oz, drained and rinsed)

Optional Toppings

  • Lime juice (from 1 lime)
  • Chopped cilantro (about 2 tablespoons)
  • Shredded cheese (1/2 cup, as preferred)

Serving Suggestions

  • Cooked rice (1-2 cups)
  • Chopped lettuce or greens
  • Warm tortillas or tortilla chips

Instructions

  1. Gather Ingredients. Collect all ingredients including chicken breasts, taco seasoning, salsa, corn, and black beans to prep for cooking.
  2. Combine in Crockpot. Place chicken breasts into the crockpot, add the taco seasoning, salsa, drained corn, and rinsed black beans. Mix everything together gently to combine the flavors while keeping the chicken whole.
  3. Cook Slowly. Set the crockpot to low heat and cook for 4 to 6 hours until the chicken reaches an internal temperature of 165°F, ensuring it is fully cooked and tender.
  4. Shred Chicken. Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot and stir to evenly mix it with the cooked ingredients.
  5. Add Optional Toppings. Squeeze fresh lime juice over the top, sprinkle with chopped cilantro and shredded cheese if desired. Stir gently to combine or let guests add toppings individually.
  6. Serve. Serve the Mexican chicken hot alongside cooked rice, fresh greens or lettuce, and warm tortillas or tortilla chips to create a complete and satisfying meal.

Notes

  • Use low sodium taco seasoning to control salt levels.
  • For a spicier dish, add diced jalapeños or a dash of hot sauce before cooking.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Adjust cooking time if using frozen chicken breasts — increase by 1-2 hours on low.
  • Shredded chicken can be used in tacos, burritos, salads, or as a dip with tortilla chips.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Mexican
  • Diet: Low Fat

Find it online: https://monicarecipes.com/crockpot-mexican-chicken-recipe/