Description
This Easy and Delicious Crockpot Mexican Chicken Recipe is a flavorful, fuss-free meal made with tender shredded chicken, zesty salsa, and classic Mexican spices. Perfect for tacos, burritos, salads, or rice bowls.
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup salsa (your favorite variety)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chiles
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro (optional)
- Juice of 1 lime (optional)
Instructions
- Place chicken breasts in the bottom of a crockpot.
- Top with salsa, black beans, corn, green chiles, and seasonings (chili powder, cumin, garlic powder, onion powder, salt, and pepper).
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and cooked through.
- Shred the chicken directly in the crockpot using two forks and stir to combine with the sauce and veggies.
- Stir in lime juice and cilantro, if using, just before serving.
- Serve warm in tacos, burritos, over rice, or with tortilla chips.
Notes
- Use frozen chicken breasts—just increase the cook time by about 1 hour on low.
- Add diced bell peppers or jalapeños for extra flavor and heat.
- Leftovers freeze well for meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 560mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg