This Crockpot Mexican chicken is one of my new favorite meals!
Picture this: tender, juicy chicken that practically falls apart with a fork, swimming in a flavorful blend of spices and salsa.
And the best part? It’s all made in the trusty Crockpot, so you can set it and forget it!
It’s perfect for busy weeknights or lazy weekends when you just want to kick back and relax.
Why You’ll Love This Crockpot Mexican Chicken
Effortless Cooking: Simply add all the ingredients to the Crockpot and let it take care of dinner. It’s great for busy days.
Versatile: While this dish is hearty enough as a standalone, it works best with other dishes. Use it as a topper for tacos, nachos, salads, or rice bowls. Or make it the filling for burritos or enchiladas.
Make-Ahead Friendly: You can’t beat this recipe for meal-prepping. Cook a large batch and enjoy delicious, ready-to-eat meals throughout the week.
Rich & Savory Taste: The slow-cooking process allows the chicken to absorb the flavors of salsa and taco seasoning. The result? A mouthwatering, savory dish everyone loves.
Ingredients
- Chicken Breasts or Thighs: These tender, juicy morsels are ready to soak up all those delicious south-of-the-border flavors.
- Salsa: Choose your favorite brand or make your own. Either way, it adds a ton of flavor to the chicken.
- Low-Sodium Taco Seasoning: I use low-sodium because it keeps things healthy. However, you can use regular taco seasoning or make a DIY seasoning blend if you prefer.
- Black Beans: These little gems are packed with protein and fiber. They add depth and heartiness to the Crockpot Mexican chicken.
- Corn: For a touch of sweetness. The crisp kernels also add texture and color.
- Optional Toppings: You’re limited only by your imagination here. I like a combo of lime juice, fresh cilantro, and shredded cheese.
How to Make Crockpot Mexican Chicken
You’ll love how easy this is to make. The following steps are minimal, even for a Crockpot recipe.
1. Fill the Crockpot. Add the chicken first, then the salsa. Sprinkle taco seasoning generously over the chicken and mix to coat evenly. Finally, add the black beans and corn and stir to combine.
2. Cook. Cover the Crockpot and cook on low for 6 to 8 hours or high for 4 to 6 hours. Check the internal temperature of the chicken for doneness. (165 degrees Fahrenheit)
3. Shred the chicken. Remove the chicken from the Crockpot and shred it with forks. Return to the slow cooker and mix well.
4. Garnish and serve. If desired, add a squeeze of lime juice and some chopped cilantro. Stir, then top with shredded cheese. Serve the chicken mixture in tacos, burritos, or any other favorite Mexican meal.
Tips for the Best Crockpot Mexican Chicken
I know what you’re thinking. Who needs tips with a recipe this simple? You’re right, of course, but I love sharing tips. So here are a few just because:
- Choose the right chicken. Other types of chicken just don’t work as well in this recipe. Boneless, skinless breasts are my favorite.
- Use a meat thermometer. It’s the best way to ensure the chicken is fully cooked. It should read 165 degrees Fahrenheit at the thickest part of the chicken.
- Have fun with add-ins. Black beans and corn are delicious. You can also add chiles, diced onions, bell peppers, etc.
- Make it creamy. For a creamier dish, add sour cream or cream cheese to the Crockpot in the last 5 minutes or so of cooking.
- Go wild with toppings. Good options include sliced jalapenos, sour cream, diced avocado, extra salsa, and guacamole.
How to Store
As mentioned, this is an excellent make-ahead meal. You can store or even freeze the leftovers for later use.
To Store: Place the cooled leftovers in an air-tight container. Refrigerate them for up to 4 days.
To Freeze: Place the cooled leftovers in a freezer-safe bag or container. Remove as much air as possible, and freeze for up to 3 months.
To Reheat: Thaw frozen leftovers in the fridge overnight. Reheat chilled leftovers in a skillet over medium heat, stirring until warm. You can also nuke them in the microwave for 1 to 2 minutes, stirring once halfway through.
Crockpot Mexican Chicken
6
servings10
6
hours398
kcalThis Crockpot Mexican chicken is a 5-ingredient dinner no one can resist! It’s an easy, fix-it-and-forget-it meal you’ll put on repeat.
Ingredients
3 pounds boneless, skinless chicken breasts or thighs
1 (16-ounce) jar salsa
1 (1-ounce) packet low-sodium taco seasoning
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn, drained
optional toppings: lime juice, fresh cilantro, shredded cheese
Instructions
- Add the chicken breasts or thighs to the Crockpot.
- Pour the salsa and sprinkle the taco seasoning over the chicken. Mix to coat the chicken evenly.
- Add the black beans and corn to the Crockpot. Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 4-6 hours. Or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken from the Crockpot and shred it using two forks. Return the shredded chicken to the Crockpot and mix well with the juices.
- If desired, add a squeeze of fresh lime juice and a sprinkle of chopped cilantro. Stir to combine, and top with shredded cheese for an extra layer of flavor.
- Serve the Mexican shredded chicken in tacos, burritos, enchiladas, salads, or rice bowls. Enjoy!
