Description
This Easy and Delicious Crockpot Mexican Chicken is a flavorful, hands-off meal made with tender shredded chicken slow-cooked in a zesty blend of salsa, taco seasoning, and beans. Perfect for tacos, burrito bowls, or nachos.
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 packet (1 oz) taco seasoning
- 1 cup salsa (your favorite kind)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn (optional)
- 1 small onion, diced
- 1 tsp garlic powder
- 1/2 tsp cumin (optional for extra flavor)
- 1/2 cup cream cheese or sour cream (optional, for creamy version)
Instructions
- Place chicken breasts in the bottom of a greased slow cooker.
- Sprinkle taco seasoning, garlic powder, and cumin over the chicken.
- Add salsa, black beans, corn, and diced onion on top.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until chicken is tender and shreds easily.
- Shred chicken with two forks and stir everything together.
- For a creamy version, stir in cream cheese or sour cream until melted and combined. Cook an additional 10 minutes.
- Serve over rice, in tacos, on nachos, or in burrito bowls. Garnish with chopped cilantro, cheese, or avocado if desired.
Notes
- Make it spicier with hot salsa or a pinch of chili flakes.
- Freezes well for future meals—store in airtight containers.
- Great for meal prep and can be used in a variety of dishes.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 90mg