Crockpot Mexican Chicken is an easy, flavorful, and versatile dish that’s perfect for tacos, burritos, enchiladas, or served over rice. With just a few ingredients and minimal prep, this recipe allows you to set it and forget it, while your slow cooker does all the work to create a tender and delicious chicken meal. Whether you’re prepping for a family dinner or meal planning for the week, this Mexican chicken recipe will become a go-to favorite.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 lbs)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies (Rotel)
- 1 (8 oz) can tomato sauce
- 1 small onion, diced
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- ½ cup chicken broth or water (optional for extra moisture)
- Juice of 1 lime (optional for freshness)
Optional Add-Ins:
- 1 jalapeño, chopped for heat
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- ¼ cup chopped cilantro for garnish
For Serving:
- Flour or corn tortillas
- Rice or cauliflower rice
- Sour cream, guacamole, or salsa
Instructions
Step 1: Prepare the Chicken
- Place the chicken breasts in the bottom of your slow cooker.
Step 2: Add the Other Ingredients
- Top the chicken with the black beans, corn, diced tomatoes with green chilies, tomato sauce, onion, taco seasoning, garlic powder, cumin, chili powder, salt, and pepper.
- If you prefer a slightly saucier result, add the chicken broth or water. For extra flavor, squeeze the juice of 1 lime over the top.
Step 3: Slow Cook
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and easily shreds with a fork.
Step 4: Shred the Chicken
- Once the chicken is done, remove it from the crockpot and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir everything together to combine the flavors.
Step 5: Serve and Enjoy
- Serve the Mexican Chicken in tortillas for tacos, over rice, or in burritos or enchiladas. Garnish with your favorite toppings like shredded cheese, sour cream, guacamole, or salsa.
Cooking Notes
- Chicken: You can use boneless, skinless chicken thighs for a juicier result, or a mix of both breasts and thighs.
- Seasoning: Adjust the level of heat by adding more chili powder, jalapeños, or a few dashes of hot sauce.
Variations
1. Creamy Mexican Chicken
For a creamier version, add 4 oz of cream cheese during the last 30 minutes of cooking. Stir it in until smooth and well combined.
2. Cheesy Mexican Chicken
Top the chicken with shredded cheese in the last 10 minutes of cooking to create a melty, cheesy topping.
3. Spicy Mexican Chicken
Add a diced jalapeño or a few dashes of your favorite hot sauce to kick up the heat. You can also use spicy taco seasoning for an extra fiery flavor.
4. Low-Carb Mexican Chicken
Serve the chicken over cauliflower rice or in lettuce wraps for a low-carb option. You can also use this chicken in a taco salad with avocado, salsa, and sour cream.
Frequently Asked Questions (FAQs)
Q: Can I make Crockpot Mexican Chicken ahead of time?
Yes! You can make this recipe ahead of time and store it in the refrigerator for up to 3 days. Simply reheat on the stovetop or in the microwave before serving.
Q: How do I store leftovers?
Store any leftover Mexican chicken in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the chicken for up to 3 months. Thaw in the refrigerator overnight before reheating.
Q: Can I use frozen chicken?
Yes, you can use frozen chicken breasts or thighs. Just extend the cooking time by 1-2 hours to ensure the chicken is fully cooked and can easily shred.
Q: Can I make this recipe with ground beef instead of chicken?
Yes! Simply brown 1-2 pounds of ground beef on the stovetop before adding it to the crockpot. Follow the same steps and adjust the cooking time to 2-3 hours on low since the beef is already cooked.
Q: Can I make this recipe spicier?
For extra heat, add a chopped jalapeño, red pepper flakes, or more chili powder. You can also top it with spicy salsa or sriracha when serving.
This Crockpot Mexican Chicken is a delicious and easy meal that’s perfect for busy weeknights or meal prep. The chicken cooks slowly with flavorful ingredients like beans, corn, tomatoes, and spices, resulting in a tender and juicy dish that can be used in tacos, burritos, enchiladas, or over rice. Customize it to your liking with additional heat or creaminess, and enjoy this flavorful Mexican-inspired dish.
