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Easy and Delicious Crockpot Mexican Chicken Recipe

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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

  1. Place chicken breasts in the bottom of the Crockpot.
  2. Add black beans, corn, diced tomatoes, taco seasoning, garlic powder, onion powder, cumin, paprika, black pepper, and chicken broth.
  3. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender and easily shredded.
  4. Shred the chicken in the Crockpot using two forks and stir to combine with the sauce and vegetables.
  5. Stir in lime juice before serving.
  6. 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

Find it online: https://easy-tapas-recipes.com/easy-and-delicious-crockpot-mexican-chicken-recipe-2/