Description

This crockpot Mexican chicken is a simple, flavorful, and versatile dish that’s perfect for busy weeknights. Just toss everything in the slow cooker and come back to tender, juicy shredded chicken with bold Tex-Mex flavors. Great for tacos, rice bowls, salads, or meal prep!

Ingredients

2 pounds boneless, skinless chicken breasts
1 (15 oz) can diced tomatoes (with green chilies or plain)
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn
1 packet taco seasoning (or 2 tablespoons homemade)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder (optional for extra spice)
1/2 cup chicken broth or water
Salt and pepper, to taste
Juice of 1 lime (optional)
Fresh cilantro, chopped (for garnish)

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Instructions

Place the chicken breasts in the bottom of the crockpot.
Add the diced tomatoes, black beans, corn, taco seasoning, garlic powder, onion powder, chili powder, and chicken broth on top.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
Once cooked, shred the chicken using two forks directly in the crockpot. Stir to combine with the sauce and veggies.
Add salt, pepper, and lime juice to taste.
Garnish with chopped cilantro and serve hot.

Notes

This chicken is perfect for tacos, burritos, rice bowls, or even nachos.
Leftovers store well in the fridge for up to 4 days or can be frozen for up to 3 months.
You can substitute chicken thighs if you prefer darker meat.

Nutrition

Serving Size: 1 cup
Calories: 285
Sugar: 4g
Sodium: 660mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 34g
Cholesterol: 75mg