Description
This Easy Mexican Chicken Crock Pot Recipe is a delicious and convenient meal that’s perfect for busy days. Tender shredded chicken cooked with flavorful spices, beans, corn, and tomatoes, all in a slow cooker for a hassle-free dinner.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chiles
- 1 cup salsa
- 1/2 cup chopped onion
- 1 packet taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese
- Chopped cilantro and lime wedges for serving
Chicken:
Beans and Vegetables:
Seasonings:
Optional Toppings:
Instructions
- Place chicken in the crock pot: Lay chicken breasts in the bottom of the crock pot.
- Add ingredients: Add black beans, corn, diced tomatoes, salsa, onion, taco seasoning, garlic powder, cumin, chili powder, salt, and pepper. Gently stir to combine.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is tender.
- Shred chicken: Use forks to shred the chicken in the pot and mix with the sauce.
- Add cheese: Sprinkle with cheddar cheese, cover briefly to melt.
- Serve: Top with cilantro and a squeeze of lime juice.
Notes
- Delicious over rice, in tacos, burritos, or nachos.
- Great with sour cream or avocado.
- Store in the fridge for up to 4 days or freeze for meal prep.
