Description
This easy and delicious Crockpot Mexican Chicken is a flavorful, no-fuss dish perfect for busy weeknights. Made with simple ingredients and packed with classic Mexican flavors, it’s great for tacos, burritos, salads, or served over rice.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 packet taco seasoning (about 1 oz)
- 1 cup salsa
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1/2 cup cream cheese
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Place chicken breasts in the bottom of the crockpot.
- Sprinkle taco seasoning over the chicken.
- Add salsa, black beans, and corn on top.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- About 30 minutes before serving, shred the chicken with two forks.
- Stir in the cream cheese until melted and well combined.
- Cook for an additional 30 minutes on low.
- Garnish with chopped cilantro before serving, if desired.
Notes
- Use frozen chicken breasts if fresh is not available, but increase cooking time slightly.
- Add chopped jalapeños or hot sauce for extra spice.
- Leftovers store well in the fridge for up to 3 days or can be frozen for later.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 90mg