Mexican Chicken Oamc
Savor the bold, zesty flavors of Mexican cuisine with this Mexican Chicken OAMC (Once A Month Cooking) recipe, a slow-cooker masterpiece perfect for meal prepping or feeding a crowd. Tender, juicy chicken breasts are simmered to perfection with diced tomatoes and green chilies, black beans, sweet corn, and a punchy taco seasoning blend, creating a savory, spice-kissed dish that’s both comforting and versatile. With just 10 minutes of prep, this hands-off recipe offers a delightful balance of convenience and deliciousness. Serve it with melted cheese and fresh cilantro for added flair, and use it as a topping for rice or a filling for tacos, burritos, or enchiladas. Plus, it’s freezer-friendly, making it a go-to solution for busy weeknights or make-ahead meal plans. Whether for hosting dinner or stocking your freezer with flavorful meals, this Mexican Chicken OAMC is a must-try marvel!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 14.5-ounce can canned diced tomatoes with green chilies (e.g., Rotel)
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned corn, drained
- 2 tablespoons taco seasoning
- 0.5 cups chicken broth
- 1 cup shredded cheddar or Mexican blend cheese (optional for serving)
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Place the boneless, skinless chicken breasts in the bottom of a slow cooker.
Pour the canned diced tomatoes with green chilies, drained black beans, and drained corn over the chicken.
Sprinkle the taco seasoning evenly over the mixture.
Add the chicken broth to the slow cooker to ensure the dish remains moist during cooking.
Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is fully cooked and tender.
Once cooked, 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.
Taste the mixture and adjust seasoning with additional taco seasoning or salt, if necessary.
If desired, top with shredded cheese before serving and allow it to melt.
Garnish with chopped cilantro and serve hot. This dish pairs well with rice, or can be used as a filling for tacos, burritos, or enchiladas.
To freeze, let the dish cool completely, then portion it into freezer bags or containers. Label and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove or in a microwave.
Nutrition Facts
Calories |
2431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 7872 mg | 342% | |
| Total Carbohydrate | 175.7 g | 64% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 26.5 g | ||
| Protein | 284.3 g | 569% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1108 mg | 85% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 4457 mg | 95% | |
*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.
