Description
This Easy Mexican Chicken Crock Pot Recipe is a dump-and-go slow cooker meal packed with bold flavors. It features tender shredded chicken simmered in salsa, taco seasoning, and beans—perfect for tacos, burrito bowls, or salads.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 (16 oz) jar of salsa
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chiles (optional)
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1 teaspoon cumin (optional, for extra depth)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Place the chicken breasts in the bottom of the crock pot.
- Top with salsa, black beans, corn, green chiles, taco seasoning, and cumin. Stir slightly to combine the ingredients around the chicken.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
- Remove chicken and shred it using two forks, then return it to the crock pot and mix well.
- Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh cilantro and lime wedges.
Notes
- This chicken mixture is great for tacos, nachos, burrito bowls, or stuffed into baked potatoes.
- To make it creamy, stir in 4 oz of cream cheese or a splash of heavy cream at the end of cooking.
- Leftovers store well in the fridge for up to 4 days and freeze beautifully.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 85 mg