Description
This Easy Mexican Chicken Crock Pot Recipe is a simple, flavorful, and hands-off meal perfect for busy days. Tender chicken breasts slow-cooked with salsa, black beans, corn, and Mexican seasonings create a delicious dish that’s ready to serve with minimal prep. Garnished with fresh cilantro and lime wedges, this recipe offers authentic Mexican flavors with just a few pantry staples.
Ingredients
Scale
Main Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 (16 oz) jar of salsa
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chiles (optional)
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 1 teaspoon cumin (optional, for extra depth)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the crock pot: Place the boneless, skinless chicken breasts or thighs evenly in the bottom of your crock pot to create a base for the other ingredients.
- Add toppings and seasonings: Layer the salsa, drained black beans, drained corn, diced green chiles (if using), taco seasoning, and cumin on top of the chicken. Stir gently to distribute the seasonings and ingredients around the chicken but keep the meat mostly in place.
- Slow cook the chicken: Cover the crock pot with the lid and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours. The chicken is done when it is fully cooked through and tender enough to shred easily.
- Shred the chicken: Carefully remove the chicken pieces from the crock pot and shred them using two forks. Return the shredded chicken back into the crock pot and mix thoroughly with the juices and other ingredients to combine all flavors.
- Final seasoning and serving: Taste the mixture and adjust seasoning with salt and pepper if needed. Serve the dish hot, garnished with freshly chopped cilantro and lime wedges for an extra burst of flavor.
Notes
- You can use chicken thighs instead of breasts for a juicier, more flavorful result.
- If you prefer less spicy food, use mild salsa and omit the diced green chiles.
- Serve with warm tortillas, rice, or over a bed of lettuce for a low-carb option.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a gluten-free version, ensure that the taco seasoning packet is gluten-free or use homemade seasoning.
