Crock Pot Mexican Chicken

A flavorful and comforting dish that brings the vibrant tastes of Mexico to your dinner table, featuring tender chicken, zesty salsa, and classic Mexican ingredients, all slow-cooked to perfection.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

1.5 lbs boneless skinless chicken breasts
1 jar 16 oz chunky salsa
1 can 15 oz black beans, drained and rinsed
1 can 15 oz whole kernel corn, drained
1 packet 1 oz taco seasoning or 3 tablespoons of homemade blend Use low-sodium for less salt.
1 can 4 oz diced green chiles For a spicier dish, add extra green chiles.
1/4 cup fresh cilantro, chopped (for garnish)
as needed lime wedges for serving Squeeze lime over the dish before serving.

Method

Preparation

Place the boneless chicken breasts in a single layer at the bottom of your crock pot.
Sprinkle the taco seasoning evenly over both sides of the chicken.
Add the drained black beans and the drained corn on top of the chicken.
Pour the entire jar of salsa and the diced green chiles over the other ingredients. Do not stir yet; let the salsa coat the chicken.
Place the lid on the crock pot and lock it if your model allows.

Cooking

Cook on the Low setting for 6 to 8 hours or on the High setting for 3 to 4 hours. The chicken should be very tender.
Carefully remove the chicken breasts and place them on a large plate or cutting board.
Use two forks to shred the chicken into bite-sized pieces.
Return the shredded chicken to the crock pot and stir everything together so the meat absorbs the juices.
Let it sit on the 'Warm' setting for 10 minutes before serving. Garnish with fresh cilantro and a squeeze of lime.

Notes

For extra flavor, marinate the chicken breasts in the taco seasoning and a bit of salsa for a few hours before cooking. Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 3 months.