Hey there, my friend đ. If you love easy, delicious meals with minimal effort, this Crockpot Mexican Chicken Recipe is for you. Just toss everything in the slow cooker, and boomâhours later, you have juicy, flavorful chicken perfect for tacos, burritos, or rice bowls.
And the best part? No complicated steps. Just dump, set, and forget. Letâs get cooking.
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- Crockpot (slow cooker)
- Measuring cups and spoons
- Forks (for shredding)
- Cutting board
- Knife
- Mixing spoon
Important Info
- Servings: Makes about 4 cups of shredded chicken
- Estimated Cost to make this recipe: Around $12, depending on your location and ingredient choices
- Prep time: 5 minutes
- Cook time: 4-6 hours on low or 2-3 hours on high
- Total time: 4-6 hours (depends on slow cooker setting)
- Calories per serving: About 250 calories per 1 cup of shredded chicken
- Cook method: Slow Cooker
- Season: Great for all seasons
- Courses: Main Course, Lunch, Dinner
- Cuisine: Mexican
- Diets: GlutenFreeDiet, DairyFreeDiet, LowFatDiet
How to Make Crockpot Mexican Chicken
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 2 lbs boneless, skinless chicken breasts
- 1 cup salsa (your favorite brand)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- Âź tsp black pepper
- ½ cup chicken broth or water
- Juice of 1 lime (for extra flavor, optional)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Chicken breasts | Chicken thighs or rotisserie chicken (reduce cooking time) |
| Salsa | Canned tomato sauce + extra seasonings |
| Black beans | Pinto beans or kidney beans |
| Corn | Fresh or frozen corn kernels |
| Diced tomatoes | Fresh chopped tomatoes + jalapeĂąo |
| Chicken broth | Water or vegetable broth |
| Lime juice | Lemon juice or apple cider vinegar |
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Pour the salsa, diced tomatoes, black beans, and corn over the chicken.
- Sprinkle in the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Add the chicken broth to keep the chicken moist while it cooks.
- Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours until the chicken is tender and easily shreds.
- Remove the chicken and shred it using two forks.
- Stir the shredded chicken back into the crockpot to soak up the flavors.
- Squeeze in the lime juice for an extra zing (optional but highly recommended).
- Serve hot and enjoy!
Helpful Tips
- If you want a thicker sauce, remove the lid for the last 30 minutes of cooking.
- For extra flavor, let the shredded chicken sit in the sauce for 15 minutes before serving.
- Want a spicier kick? Add chopped jalapeĂąos or extra chili powder.
- Store leftovers in an airtight container to keep them fresh.
- If you donât have a crockpot, you can make this in a pot on the stovetop over low heat.
What to Serve with Crockpot Mexican Chicken
This shredded chicken is super versatile. You can serve it with:
- Warm tortillas for tacos
- Cooked rice or quinoa for a burrito bowl
- Nachos with melted cheese
- A fresh salad with avocado and sour cream
- Scrambled eggs for a Mexican-style breakfast
How Do You Serve the Recipe?
To serve, you can:
- Use tongs or a large spoon to scoop the chicken onto plates or tortillas.
- If making tacos, serve with soft flour or corn tortillas.
- For meal prep, portion the chicken into meal containers with rice and veggies.
Where Do You Serve This Recipe the Most?
This recipe is perfect for:
- Family dinners â Set it in the crockpot in the morning and dinner is ready by evening.
- Parties & gatherings â Make a taco bar with different toppings like cheese, guacamole, and sour cream.
- Meal prep â Store portions for quick lunches throughout the week.
- Game night â Serve as nacho toppings with melted cheese.
Storage
Short-Term Storage (Room Temperature)
- If serving within 2 hours, leave it in the crockpot on the âwarmâ setting.
- After that, transfer leftovers to the fridge or freezer.
Refrigeration
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or stovetop with a splash of water or broth to keep it moist.
Freezing
- Freeze in portion-sized containers or freezer bags for up to 3 months.
- Thaw in the fridge overnight before reheating.
Frequently Asked Questions
Can I use frozen chicken?
Yes, but increase the cooking time by 1-2 hours on low or 30 minutes on high. Make sure the internal temperature reaches 165°F before shredding.
What if I donât have a slow cooker?
You can cook this on the stovetop in a covered pot over low heat for 1.5-2 hours, stirring occasionally. Or use an Instant Pot on high pressure for 12 minutes.
Can I make this without beans?
Yes, just leave out the black beans. You can add more corn or bell peppers instead.
Is this recipe kid-friendly?
Absolutely. Itâs not too spicy, and kids love it in tacos or quesadillas. You can always reduce the chili powder if needed.
Can I add cheese?
Yes, after cooking, stir in shredded cheese for a creamy version. Cheddar, Monterey Jack, or queso fresco work great.
Meta Description
This Crockpot Mexican Chicken Recipe is easy, flavorful, and perfect for tacos, rice bowls, or burritos. A simple slow cooker meal ready in hours.
This dish is one of those lifesavers youâll keep coming back to. Set it, forget it, and come back to the most delicious shredded chicken ever. Let me know how yours turns out!