Mexican Crockpot Chicken
Transform your weeknight dinners with this flavorful and effortless Mexican Crockpot Chicken recipe! Packed with tender, shredded chicken slow-cooked alongside classic Mexican ingredients like black beans, sweet corn, and diced tomatoes with green chilies, this dish is infused with bold spices like cumin, chili powder, and paprika. The crockpot does all the work, making it a stress-free option while delivering restaurant-quality flavor. A squeeze of fresh lime juice and optional toppings like melted cheese and cilantro take it to the next level. Perfect as a versatile filling for tacos, burritos, or served over rice, this easy, gluten-free recipe is sure to become a family favorite. Prepare in just 10 minutes, let it slow cook, and savor a comforting, hearty meal that's both nutritious and satisfying!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 can (10 oz) Diced tomatoes with green chilies (Rotel)
- 1 can (15 oz) Black beans, drained and rinsed
- 1 cup Corn kernels, drained (canned or frozen)
- 1 medium Onion, diced
- 2 cloves Minced garlic
- 1 teaspoon Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lime juice (freshly squeezed)
- 0.25 cup Chopped fresh cilantro (optional for garnish)
- 0.5 cup Shredded cheddar or Mexican blend cheese (optional)
Instructions
Place the chicken breasts in the bottom of a large crockpot.
Top the chicken with the diced tomatoes (including their juices), black beans, corn, and diced onion.
Add the minced garlic, ground cumin, chili powder, paprika, salt, and black pepper. Mix gently to ensure the spices are distributed evenly.
Cover the crockpot with the lid and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken shreds easily with a fork.
Once cooked, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot and stir to combine with the sauce and vegetables.
Stir in the lime juice and adjust seasoning with additional salt or pepper, if desired.
Serve the Mexican Crockpot Chicken as a filling for tacos, burritos, or over cooked rice. Garnish with chopped fresh cilantro and, if desired, shredded cheese.
Enjoy your meal!
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 4767 mg | 207% | |
| Total Carbohydrate | 138.9 g | 51% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 25.1 g | ||
| Protein | 266.0 g | 532% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 748 mg | 58% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4175 mg | 89% | |
*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.
