If you’re looking for a simple, flavorful, and versatile meal, this Crockpot Mexican Chicken is the perfect solution. With minimal prep and a slow cooker doing most of the work, this dish is ideal for busy weeknights or meal prepping. The result is tender, juicy chicken infused with bold Mexican flavors, perfect for tacos, burritos, salads, or even on its own. Here’s how to make this easy and delicious recipe.
Ingredients
2 pounds boneless, skinless chicken breasts
1 16-ounce jar of salsa (choose your preferred level of spiciness)
1 15-ounce can black beans, drained and rinsed
1 15-ounce can corn, drained (or use equivalent frozen or fresh corn)
1 4-ounce can diced green chilies
1 packet taco seasoning (or 2 tablespoons homemade taco seasoning mix)
1/2 cup chicken broth (optional, for a saucier result)
Salt and pepper to taste
Optional for Serving:
Chopped fresh cilantro
Sour cream
Grated cheese
Lime wedges
Diced avocado
Instructions
Step 1: Prepare the Chicken
Start by placing the boneless, skinless chicken breasts at the bottom of your crockpot. Season the chicken breasts lightly with salt and pepper to build a foundation of flavor.
Step 2: Add the Ingredients
Pour the jar of salsa over the chicken breasts, making sure they are fully covered. Then, add the drained black beans, corn, and diced green chilies on top of the chicken. Sprinkle the taco seasoning over the mixture to infuse the dish with rich Mexican flavors.
If you prefer a saucier result, you can add 1/2 cup of chicken broth at this stage. This will create a bit more liquid in the crockpot, which can be used as a sauce to drizzle over the finished dish.
Step 3: Cook in the Crockpot
Cover the crockpot with the lid and cook the chicken on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and easily shredded with a fork when fully cooked.
Step 4: Shred the Chicken
Once the chicken is done cooking, use two forks to shred the chicken breasts directly in the crockpot. The shredded chicken will absorb all the delicious salsa, beans, corn, and seasoning, creating a flavorful mixture perfect for any dish.
Step 5: Adjust Seasoning and Serve
Taste the shredded chicken mixture and adjust the seasoning with more salt and pepper if necessary. Serve the crockpot Mexican chicken with your choice of toppings and sides.
Serving Suggestions
There are endless ways to serve this flavorful Mexican chicken. Here are some ideas:
- Tacos: Spoon the shredded chicken into soft or hard taco shells and top with sour cream, shredded cheese, chopped cilantro, diced avocado, and a squeeze of lime juice.
- Burritos: Wrap the chicken in a large flour tortilla with rice, beans, cheese, and guacamole for a hearty burrito.
- Burrito bowls: Serve the chicken over a bed of rice, and top with your favorite toppings like lettuce, cheese, salsa, and avocado for a lighter, gluten-free option.
- Salad: Use the chicken as a protein-packed topping for a Mexican-inspired salad with lettuce, tomatoes, avocado, and a tangy lime dressing.
- Quesadillas: Layer the chicken between two tortillas with plenty of cheese, then cook on a skillet until crispy and golden brown.
Tips for Success
- Add vegetables: For extra nutrition, you can add bell peppers, onions, or diced tomatoes to the crockpot along with the chicken.
- Make it spicier: If you like a little heat, choose a spicier salsa, or add a diced jalapeño or a pinch of cayenne pepper to the crockpot.
- Use thighs for extra flavor: While chicken breasts are lean, chicken thighs are juicier and more flavorful. You can substitute boneless, skinless thighs if you prefer.
- Frozen chicken: You can also use frozen chicken breasts. Just add an extra hour to the cooking time if you’re starting with frozen chicken.
Variations
- Creamy Mexican Chicken: Add 4 ounces of cream cheese to the crockpot during the last 30 minutes of cooking for a creamy, rich sauce.
- Lime Chicken: Squeeze fresh lime juice into the crockpot at the end of cooking for a bright citrus twist.
- Chipotle Chicken: Add a spoonful of adobo sauce or a chopped chipotle pepper for a smoky, spicy kick.
Frequently Asked Questions (FAQs)
Can I freeze Crockpot Mexican Chicken?
Yes! This chicken freezes beautifully. Allow the cooked chicken to cool completely, then store it in an airtight container or freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave.
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs work just as well as breasts, and some people prefer them for their extra flavor and juiciness. The cooking time may stay the same, but be sure to check that the chicken is tender and easily shredded.
How long does Crockpot Mexican Chicken last in the refrigerator?
Once cooked, store the chicken in an airtight container in the refrigerator for up to 4 days. It makes for great leftovers that you can use in different dishes throughout the week.
Can I use homemade salsa?
Yes! If you have homemade salsa on hand, feel free to use it in this recipe. You can also adjust the flavor by using different types of salsa, such as roasted tomato salsa, salsa verde, or even a pineapple salsa for a sweet and spicy twist.
This Crockpot Mexican Chicken recipe is a versatile, easy-to-make meal that’s perfect for busy weeknights or meal prepping. With just a few simple ingredients and minimal prep, you can have a flavorful dish that can be used in a variety of meals. Whether you’re making tacos, burrito bowls, or salads, this Mexican chicken will be a hit with everyone at the table. Top it with your favorite garnishes like sour cream, cheese, and avocado, and enjoy the flavors of Mexico in your own kitchen!