This crockpot Mexican chicken is made in the slow cooker with black beans, corn and salsa. Serve the tender shredded chicken over rice, in burrito bowls or in tacos!
Table of Contents
Why I Love This Recipe
- Easy and flavorful: Tender chicken breasts are transformed into slow cooker Mexican shredded chicken with only 5 simple ingredients.
- Family friendly: This crockpot shredded chicken has only a few ingredients that aren’t too spicy plus the prep work is only 10 minutes.
- Versatile: Serve crockpot Mexican chicken in tacos, top tortilla chips, make shredded chicken taco salad, make chicken burritos, enchiladas and more!
Slow Cooker Mexican Chicken Ingredients
Find the full printable recipe below with instructions.
- Chicken breasts: I used boneless skinless chicken breasts, but you can use thighs if preferred.
- Rotel: Instead of Rotel you can use your favorite store brand of salsa or homemade restaurant style salsa!
- Taco seasoning. I love my homemade taco seasoning but a store-bought blend works.
- Black beans. Before adding to the slow cooker, drain and rinse the canned beans. Pinto beans could be used.
- Corn. I prefer frozen corn, but canned corn can be used.
How to Make Crockpot Mexican Chicken
Coat crockpot with nonstick spray, spread 1 can Rotel evenly over the bottom and then lay chicken breasts on top. Sprinkle taco seasoning over the chicken then add black beans and corn before topping with remaining Rotel and taco seasoning.
Cover and cook chicken on low heat 6 to 8 hours or on high heat 4 hours until chicken reaches 165°F.
Using two forks shred chicken right in the crockpot or remove to cutting board, shred then stir back into the sauce. Serve Mexican shredded chicken with all your favorite toppings!
Recipe Tips and Variations
- Chicken thighs: Swap boneless chicken breasts for boneless skinless chicken thighs. If you only have beef, make crockpot barbacoa instead!
- Brown chicken: It will mean another dish to wash but helps lock in juices plus adds another layer of delicious flavor.
- Smoky heat: Add a few chopped chipotle peppers.
- Creamy: Stir in cream cheese after shredding chicken.
- Meal prep. Add everything to a large ziploc bag and then refrigerate or freeze and use when needed. If frozen, thaw before adding to the crockpot.
More Mexican chicken recipes include slow cooker chicken tinga tacos, crockpot chicken fajitas or slow cooker chicken taco bowls!
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Crockpot Mexican Chicken
Video
Equipment
Ingredients
- 2 (10-ounce) cans Rotel diced tomatoes and green chiles (mild, original, or hot), drained, divided
- 1 ½ pounds boneless, skinless chicken breasts
- 1 ½ Tablespoon taco seasoning , divided
- 1 (15.5-ounce) black beans , rinsed and drained
- 1 cup frozen corn
Instructions
- Add ingredients to crockpot. Spray crockpot with nonstick spray. Spread 1 can Rotel evenly over the bottom. Lay 1 1/2 pounds chicken breasts on top. Sprinkle 3/4 Tablespoon taco seasoning over the chicken. Add black beans and corn. Top with remaining 1 can Rotel and sprinkle with remaining 3/4 Tablespoon taco seasoning.
- Cook on low heat 6 to 8 hours or on high heat 4 hours. Shred chicken and serve with favorite toppings (see note).
Notes
- Shredded cheese
- Chopped cilantro
- Fresh Lime
- Diced Onion
- Avocado
- Sour Cream
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
For a complete fiesta do not forget your favorite toppings when serving this crockpot Mexican chicken! Shredded cheese, avocado, sour cream, quick pickled onions, cilantro, fresh lime and any others you love!
Yes, it can be made in the pressure cooker with a few adaptations. Add 1/2 cup chicken broth to the bottom of the pot, top with chicken, taco seasoning, corn, beans and then undrained Rotel. Cook on high for 15 minutes with 10 minutes natural release.
Store in an airtight container in the refrigerator for up to 5 days. When reheating, add a splash of chicken broth or salsa to rehydrate the chicken.
Yes, store in a ziploc bag or airtight freezer-safe storage container up to 3 months. Thaw overnight in the fridge before serving.
Categorized as: 5 Ingredients Or Less, Chicken, Cinco De Mayo, Crockpot, Dairy-Free, Dinner, Gluten-Free, Mexican, Nut-Free, Super Bowl
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Delicious! Love easy recipes like this. I used an envelope of White Chicken Chili instead of the Taco Seasoning.
We love this recipe. It’s so easy!
Delicious! With groceries buying so costly nowadays this is a great recipe! It turned out so good !
I love how easy this crockpot chicken is. Perfect for meal prepping burrito bowls.
this was such an easy and delicious dinner idea and I even loved making this into tacos! thank you so much for sharing this amazing recipe!