Easy Crock Pot Mexican Chicken
This crock pot Mexican chicken is tender and juicy, with tons of Mexican flavor. It's perfect with rice, pasta, or as a filling for tacos.
Servings: 6
Calories: 370kcal
Equipment
Ingredients
- 2.5 lbs chicken breast boneless skinless
- 15 oz canned corn drained
- 15 oz canned black beans drained and rinsed
- 16 oz salsa chunky
- 1 tbps lime juice
- 1 oz taco seasoning
- ¼ cup chicken broth
- 1 New Mexicao chile pepper dried; optional
- 1 Gaujillo chile pepper dried; optional
Instructions
- Add the chicken breast, salsa, black beans, corn, chicken broth, lime juice, and taco seasonings to your crock pot, in that order. Top with one of each pepper if desired.
- Mix the ingredients, ensuring everyting is fully incorporated and the chicken is well coated.
- Add the lid and cook on low for 3 ½ to 5 hours unitl the chicken reaches an internal temperature of 165°F.
- Remove the chicken and shred it with two forks or shredding claws.
- Return the chicken to the crock pot, stir, and let rest for a few minutes. Enjoy!
Notes
- Chicken breast cooks quickly in a slow cooker. Check it around the 3½-hour mark to keep it juicy.
- Warm chicken shreds much more easily than cooled chicken.
- Chunky salsa gives the finished dish the best texture and flavor.
- Keeping them whole lets them infuse the sauce without making it overwhelmingly spicy.
- After shredding, allow the chicken to sit in the cooking juices for about 10 minutes before serving for maximum flavor.
Nutrition
Calories: 370kcal | Carbohydrates: 30g | Protein: 47g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 121mg | Sodium: 1522mg | Potassium: 1248mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1010IU | Vitamin C: 31mg | Calcium: 60mg | Iron: 3mg
