Description
This Crockpot Mexican Chicken recipe is a flavorful, easy-to-make dish perfect for busy weeknights. Tender chicken breasts are slow-cooked with a blend of taco seasoning, salsa, and spices, resulting in juicy, shredded chicken that can be used for tacos, burritos, bowls, or served over rice. Optional additions like corn and black beans add texture and nutrition, while fresh cilantro adds a bright finish.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1 packet taco seasoning (or 2 tablespoons homemade seasoning mix)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Liquids
- 1 cup salsa (mild or spicy, based on preference)
- 1/2 cup chicken broth
- 1 tablespoon lime juice
Optional Add-ins
- 1/2 cup frozen corn
- 1/2 cup black beans, drained and rinsed
Garnish
- Fresh cilantro (for garnish)
Instructions
- Prepare the Chicken: Place the chicken breasts into the bottom of the crockpot, evenly spaced to ensure even cooking.
- Mix the Seasoning: In a small bowl, combine the taco seasoning, ground cumin, chili powder, garlic powder, onion powder, black pepper, and paprika to create a flavorful spice blend.
- Season the Chicken: Sprinkle the mixed seasoning evenly over the chicken breasts to coat all sides.
- Add the Liquids: Pour the salsa, chicken broth, and lime juice over the seasoned chicken, making sure to distribute the liquid evenly across the meat.
- Add Extra Veggies (Optional): If using, add frozen corn and black beans into the crockpot to cook along with the chicken, which adds color and nutritional value.
- Cook the Chicken: Cover and cook on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours, until the chicken is tender and easily shredded with a fork.
- Shred the Chicken: Once the chicken is cooked, use two forks to shred it directly in the crockpot, mixing the meat thoroughly into the juices and seasoning for maximum flavor.
- Serve: Serve the shredded chicken warm in tacos, burritos, bowls, or over rice. Garnish with fresh cilantro to add a burst of freshness and vibrant color.
Notes
- For a spicier dish, use a hot salsa or add extra chili powder.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.
- To make this gluten-free, verify that your taco seasoning and salsa have no gluten-containing ingredients.
- This recipe can be doubled to serve a larger crowd; adjust cooking time accordingly if crockpot is very full.
- Add diced onions or bell peppers for additional veggies and flavor.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe (about 1 chicken breast with sauce and optional veggies)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 95 mg
