Description
This easy and delicious Crockpot Mexican Chicken recipe is a flavorful and effortless dish made with tender shredded chicken, spices, and salsa—perfect for tacos, burrito bowls, or meal prep.
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup salsa (mild or medium)
- 1 packet taco seasoning (about 1 oz)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1/2 cup diced onion
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Add salsa, taco seasoning, black beans, corn, diced onion, chicken broth, garlic powder, cumin, salt, and pepper on top.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Once cooked, shred the chicken with two forks directly in the crockpot and mix well with the sauce and vegetables.
- Serve hot in tacos, burrito bowls, over rice, or as desired.
Notes
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Use spicy salsa if you prefer more heat.
- Great for meal prep—portion into containers with rice or veggies.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 720mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg