Description
This Mexican Chicken Crock Pot Recipe is a delicious and easy dish that is perfect for busy weeknights. Tender shredded chicken cooked with black beans, corn, tomatoes, and spices, all in the slow cooker for a flavorful meal. Optional cream cheese adds creaminess to the dish, which can be served over rice, in tortillas, or on top of a salad.
Ingredients
Scale
Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs
Beans and Veggies:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 cup salsa (mild, medium, or hot)
Seasonings:
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional:
- 4 oz cream cheese (for a creamy version)
- Chopped fresh cilantro and lime wedges for serving
Instructions
- Place Chicken in Slow Cooker: Put the chicken breasts in the slow cooker.
- Add Ingredients: Add black beans, corn, diced tomatoes, salsa, and seasonings. Mix gently.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Shred Chicken: Remove chicken, shred, and return to the slow cooker. Mix well.
- Creamy Version (Optional): If desired, add cream cheese during the last 30 minutes of cooking.
- Serve: Enjoy warm with rice, in tortillas, or over salad. Garnish with cilantro and lime juice.
Notes
- Use frozen chicken directly in the crockpot—add 1 hour to cook time.
- Perfect for meal prep and freezes well.
- Stir in cooked rice or quinoa before serving for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 4g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 90mg
