Mexican Crock Pot Chicken
Transform your weeknight dinners with this flavorful and fuss-free Mexican Crock Pot Chicken recipe! Packed with tender, slow-cooked chicken breasts, zesty diced tomatoes with green chilies, hearty black beans, sweet corn, and bold taco seasoning, this dish is a fiesta of tastes and textures. With just 10 minutes of prep, the crock pot does all the work, infusing the ingredients with rich, Southwest-inspired flavors over hours of gentle cooking. Sprinkle freshly chopped cilantro and a splash of lime juice at the end for a vibrant finish. Serve this versatile dish over rice, tucked into tacos, or as a burrito bowl base, and let everyone customize with their favorite toppings like creamy avocado, shredded cheese, or tangy sour cream. Perfect for busy evenings, this recipe is an easy, crowd-pleasing way to bring bold Mexican flavors to your table.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 15 ounces Diced tomatoes with green chilies (Rotel or similar)
- 1 cup Chicken broth
- 15 ounces Canned black beans, drained and rinsed
- 1 cup Frozen corn kernels
- 2 tablespoons Taco seasoning
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Lime juice
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- Optional toppings: shredded cheese, sour cream, avocado, sliced jalapeños
Instructions
Place the chicken breasts at the bottom of the crock pot.
Sprinkle the taco seasoning, salt, and pepper evenly over the chicken breasts.
Add the diced tomatoes with green chilies (including their liquid) on top of the chicken.
Pour the chicken broth into the crock pot to help keep the chicken moist while cooking.
Add the black beans and corn to the crock pot, distributing them evenly over the top.
Cover the crock pot with its lid and cook on HIGH for 4 hours or on LOW for 6-8 hours.
Once the cooking time is up, use two forks to shred the chicken directly in the crock pot. Stir everything together to mix the flavors.
Add the fresh cilantro and lime juice, stirring to combine.
Taste and adjust seasoning with more salt or pepper if necessary.
Serve the Mexican Crock Pot Chicken with your favorite toppings and over rice, in tacos, or as part of a burrito bowl.
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 7320 mg | 318% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 24.9 g | ||
| Protein | 261.0 g | 522% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 530 mg | 41% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4287 mg | 91% | |
*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.
