This Crockpot Mexican Chicken is a simple and tasty dish that will make your dinner a breeze! With juicy chicken, zesty spices, and a touch of salsa, it’s full of flavor.
I love tossing everything in the crockpot in the morning and letting it work its magic! It’s perfect for tacos or burrito bowls. Plus, it’s one of those meals that makes everyone smile! 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are lean and easy to shred. If you’re looking for a change, you could use chicken thighs for a richer flavor and juiciness. They hold up well when cooked in a crockpot!
Black Beans: Black beans add a hearty texture and protein. If you’re in a pinch, use kidney beans or pinto beans instead. Both provide a similar taste and texture, making them great substitutes.
Corn: The sweet pop of corn brings balance to the dish. Frozen corn works just as well and often has a fresher taste than canned. If corn isn’t your favorite, feel free to skip it!
Diced Tomatoes with Green Chilies: This adds a nice zip. If you want less spice, you can use plain diced tomatoes and add a pinch of chili powder. Remember to adjust based on your spice preference!
Cilantro: Fresh cilantro is a bright finishing touch. For those who aren’t fans, try parsley or even green onions for a fresh garnish. The flavor won’t be the same but will still be lovely.
How Can You Shred Chicken Easily in a Crockpot?
Shredding chicken might seem tricky, but it’s easier than you think! After slow cooking, the chicken becomes tender and pulls apart with just two forks.
- Once the cooking time is up, take the chicken breasts out. Use two forks to pull the chicken apart into small pieces.
- Mix the shredded chicken back into the juices and other ingredients in the crockpot. This ensures all the flavors combine beautifully.
- Remember, shred right in the pot to soak up all that delicious broth!
With these tips, you’ll have perfectly shredded chicken ready for your crockpot Mexican chicken. Happy cooking!
How to Make Crockpot Mexican Chicken
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2-3 tablespoons taco seasoning (store-bought or homemade)
- 1/2 cup chicken broth
- 1/4 cup fresh cilantro, chopped (for garnish)
- Juice of 1 lime
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus 6-8 hours of cooking on low or 4-6 hours on high. It’s perfect for a busy day; you can set it in the morning and come home to a delicious meal!
Step-by-Step Instructions:
1. Add the Chicken:
Start by placing your boneless, skinless chicken breasts at the bottom of the crockpot. This will be the base for all the delicious flavors! Make sure they lay flat so they cook evenly.
2. Mix in the Other Ingredients:
Now, add the black beans, corn, and diced tomatoes (including all of their juices) right on top of the chicken. Sprinkle the taco seasoning over everything and pour the chicken broth in to keep it moist. Don’t worry about stirring just yet!
3. Cook the Chicken:
Cover your crockpot and set it to cook on low for 6-8 hours or on high for 4-6 hours. The chicken is done when it’s cooked through and easy to shred with a fork. Trust me, your kitchen is going to smell amazing!
4. Shred and Mix:
Once your chicken is cooked, take two forks and shred the chicken right in the crockpot. Mix it well with all the other ingredients so that everything is combined and flavorful.
5. Add the Finishing Touches:
Squeeze the juice of one lime over the shredded chicken, then add the chopped fresh cilantro. Stir it all together for a refreshing touch!
6. Serve and Enjoy:
It’s time to dig in! Serve your Mexican chicken warm, garnished with extra cilantro and lime wedges on the side. Enjoy it with tortillas, rice, or use it as a filling for tacos and burritos. Yum!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just extend the cooking time by about an hour for both low and high settings. Make sure to check that the internal temperature reaches 165°F before shredding. It’s a great time-saver if you forgot to thaw!
Can I Substitute Other Beans or Vegetables?
Absolutely! Feel free to swap black beans for pinto beans or kidney beans. You can also add bell peppers, diced onions, or zucchini to mix it up. Just be mindful of the cooking time to ensure everything is cooked through.
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze the chicken mixture in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge and warm in the microwave or on the stove until heated through.
What Should I Serve With Crockpot Mexican Chicken?
This dish is very versatile! You can serve it with rice or quinoa for a hearty meal, or use it as a filling for tacos and burritos. Top with fresh avocado, sour cream, or cheese for added flavor!
