Description
This Easy Mexican Chicken Crock Pot Recipe offers a flavorful and effortless way to prepare a hearty and tender chicken dish infused with classic Mexican flavors. Using a slow cooker, this recipe combines chicken breasts, salsa, black beans, corn, and a blend of spices to create a delicious meal perfect for weeknights or gatherings, with minimal prep and maximum taste.
Ingredients
Scale
Chicken and Base Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 (16 oz) jar of salsa
Vegetables and Beans
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chiles (optional)
Seasonings
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 1 teaspoon cumin (optional, for extra depth)
- Salt and pepper to taste
Garnishes
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the crock pot: Place the chicken breasts in the bottom of the crock pot, creating an even layer as the base of the dish.
- Add the toppings and seasoning: Top the chicken with salsa, drained black beans, corn, diced green chiles if using, taco seasoning, and cumin. Stir gently to evenly combine the ingredients around the chicken without displacing it.
- Cook the chicken: Cover the crock pot and cook on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred the chicken: Carefully remove the cooked chicken from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot and mix thoroughly to combine with the seasoned beans and salsa mixture.
- Final seasoning and serving: Taste the mixture and adjust seasoning with salt and pepper if needed. Serve the chicken hot, garnished with freshly chopped cilantro and lime wedges for squeezing over the dish.
Notes
- You can use either chicken breasts or thighs depending on preference; thighs will be slightly more moist and flavorful.
- For a spicier dish, add jalapeños or use a spicy salsa.
- This recipe is perfect for meal prepping and can be refrigerated for up to 4 days or frozen for longer storage.
- Serve with rice, tortillas, or as a taco filling for versatile meal options.
- Adding cumin is optional but enhances the depth of Mexican flavors.
