Description
This easy and delicious Crockpot Mexican Chicken recipe is a flavorful and fuss-free meal perfect for busy weeknights. Just throw everything in the slow cooker and let it work its magic.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 packet taco seasoning (about 1 oz)
- 1 cup salsa
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1/2 cup chopped onion
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Place chicken breasts in the bottom of the crockpot.
- Sprinkle taco seasoning, garlic powder, cumin, salt, and pepper over the chicken.
- Add salsa, black beans, corn, onion, and chicken broth.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Shred the chicken using two forks and stir to combine with the mixture in the crockpot.
- Serve hot with rice, in tacos, or over nachos as desired.
Notes
- You can use chicken thighs instead of breasts for a juicier option.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- Add chopped jalapeños or hot sauce for extra heat.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 75mg