Mexicali Chicken Slow Cooker
Get ready to embrace bold Southwestern flavors with this Mexicali Chicken Slow Cooker recipe—an effortless, crowd-pleasing meal that's perfect for busy weeknights or casual gatherings. Tender, juicy chicken breasts are slow-cooked to perfection alongside zesty black beans, sweet corn, and vibrant diced tomatoes with green chilies, all infused with a medley of spices like cumin, chili powder, and paprika. A splash of tangy lime juice and a garnish of fresh cilantro elevate the dish, making it irresistibly fresh and flavorful. This one-pot wonder is not only easy to prepare with just 15 minutes of prep time, but it’s also incredibly versatile—serve it over rice, wrap it in tortillas, or scoop it up with crunchy tortilla chips. With a generous serving size of six, this recipe is a guaranteed family favorite that brings all the comforting warmth of a slow-cooked meal with minimal effort.
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Recipe Information
Ingredients
- 4 pieces 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 medium red onion, diced
- 3 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken broth
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 0.25 cup sour cream (optional, for garnish)
- 1 bag tortilla chips or tortillas (optional, for serving)
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the black beans, corn, diced tomatoes with green chilies, and diced red onion on top of the chicken.
Sprinkle the minced garlic, ground cumin, chili powder, paprika, salt, and black pepper evenly over the ingredients in the slow cooker.
Pour in the chicken broth and lime juice, ensuring the liquid is distributed evenly.
Cover the slow cooker with its lid and cook on low for 6 hours or on high for 4 hours.
After cooking, carefully remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the slow cooker and stir to combine with the sauce and vegetables.
Taste and adjust seasoning if needed, adding more salt, pepper, or lime juice as desired.
Sprinkle with freshly chopped cilantro before serving.
Optionally, serve with shredded cheddar cheese, sour cream, and tortilla chips or tortillas on the side.
Nutrition Facts
Calories |
3366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 4548 mg | 198% | |
| Total Carbohydrate | 320.2 g | 116% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 28.7 g | ||
| Protein | 289.9 g | 580% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 988 mg | 76% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4948 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
