Description
This easy and delicious Crockpot Mexican Chicken is a flavorful, hands-off dish perfect for tacos, burrito bowls, or nachos. Just set it and forget it!
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 cup salsa
- 1/2 cup chopped onion (optional)
- 1/2 cup shredded cheddar cheese (optional)
- Fresh cilantro, for garnish (optional)
Instructions
- Place chicken breasts in the bottom of the crockpot.
- Add black beans, corn, diced tomatoes with green chilies, taco seasoning, salsa, and chopped onion if using.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Once cooked, shred the chicken with two forks and stir to combine with the rest of the ingredients.
- Top with shredded cheese and let it melt for 5-10 minutes, if desired.
- Serve warm with rice, tortillas, or as a topping for nachos. Garnish with fresh cilantro if using.
Notes
- Use frozen chicken breasts if fresh is not available; just add extra cooking time.
- This dish freezes well for meal prep.
- Can be made spicier with the addition of jalapeños or hot sauce.
- Great for tacos, burritos, bowls, or as a dip.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg