Description
This easy and delicious Crockpot Mexican Chicken recipe is perfect for busy weeknights. It’s packed with bold flavors and tender shredded chicken, great for tacos, burritos, or rice bowls.
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 packet taco seasoning (about 1 oz)
- 1/2 cup chicken broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Place chicken breasts in the bottom of the crockpot.
- Add diced tomatoes with green chilies, black beans, corn, taco seasoning, chicken broth, onion, and garlic on top of the chicken.
- Stir slightly to combine, making sure chicken is covered by the mixture.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is cooked through and tender.
- Remove chicken, shred with two forks, and return to the crockpot. Mix well with the rest of the ingredients.
- Season with salt and pepper to taste, then serve hot with your favorite toppings or sides.
Notes
- Serve over rice, in tortillas, or with tortilla chips.
- Leftovers can be stored in the fridge for up to 4 days.
- Great for meal prepping or freezing for later.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 3g
- Sodium: 720mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg