Description
This easy and delicious Crockpot Mexican Chicken is packed with bold flavors and requires minimal prep. Perfect for tacos, burritos, rice bowls, or salads, it’s a versatile and family-friendly meal.
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chiles (Rotel)
- 1 packet taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth (optional for moisture)
- Juice of 1 lime
- Chopped cilantro for garnish (optional)
Instructions
- Place chicken breasts in the bottom of the Crockpot.
- Add black beans, corn, diced tomatoes, taco seasoning, garlic powder, onion powder, cumin, paprika, black pepper, and chicken broth.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender and easily shredded.
- Shred the chicken in the Crockpot using two forks and stir to combine with the sauce and vegetables.
- Stir in lime juice before serving.
- Serve in tacos, burritos, bowls, or over rice. Garnish with cilantro if desired.
Notes
- Use chicken thighs for an even juicier result.
- This dish freezes well—store leftovers for up to 3 months.
- Add chopped jalapeños for extra heat if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 80mg