Crockpot Mexican Chicken
Tender, juicy shredded chicken slow-cooked with salsa, tomatoes, and warm spices. Perfect for tacos, burrito bowls, salads, quesadillas, and meal prep—hands-off, flavorful, and family friendly.
Ingredients
- 2 lb boneless skinless chicken breasts (or thighs)
- 1 cup salsa (mild, medium, or hot)
- 1 can (10 oz) diced tomatoes with green chiles (such as Rotel)
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (to taste)
- 1 lime, juiced (about 2 tablespoons)
- fresh cilantro, chopped (optional, for garnish)
- 1 can (15 oz) black beans, drained and rinsed (optional)
- 1 cup frozen corn (optional)
Instructions
- Place the chicken in the bottom of the slow cooker in a single layer.
- Sprinkle taco seasoning, cumin, chili powder, garlic powder, onion powder, and salt evenly over the chicken.
- Pour the salsa and the can of diced tomatoes with green chiles over the top. Do not add extra liquid.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is very tender and shreds easily.
- Shred the chicken directly in the slow cooker with two forks, stirring to coat all the strands in the sauce.
- Stir in the lime juice. Taste and adjust seasoning with additional salt or chili powder if needed.
- Optional add-ins: Stir in black beans and corn during the last 30 minutes of cooking to warm through.
- Serve hot in tacos, burritos, bowls, salads, quesadillas, or over rice. Garnish with chopped cilantro if desired.
Nutrition
Serving: 1peopleCalories: 260kcalCarbohydrates: 14gProtein: 38gFat: 5gSaturated Fat: 1gSodium: 650mgFiber: 3gSugar: 4g
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