Why Make This Recipe
Slow Cooker Mexican Chicken is a flavorful and easy dish that brings the warmth of Mexican cuisine to your home. Using simple ingredients, this recipe allows you to set it and forget it while you enjoy your day.
The slow cooker does all the work, tenderizing the chicken as it cooks. You’ll end up with juicy, seasoned chicken that’s perfect for tacos, burritos, or just enjoyed on its own. It’s a great addition to busy weeknight meals.
Equipment Needed for Slow Cooker Mexican Chicken
To make this recipe, you’ll need a few basic kitchen tools.
- Slow cooker
- Cutting board
- Knife
- Measuring cups and spoons
- Mixing bowl
- Serving spoon
Having these items ready will ensure your cooking experience is smooth and enjoyable.
What You Need to Make Slow Cooker Mexican Chicken
Gather the following ingredients to create this delicious dish:
- 4 boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Each ingredient adds flavor and texture to the dish, resulting in a satisfying experience for everyone.
How to Cook Slow Cooker Mexican Chicken Step by Step
Begin by preparing your slow cooker. Make sure it is clean and ready to use.
Start by placing the boneless chicken breasts at the bottom of the slow cooker. Lay them out flat to ensure even cooking.
Next, open the can of black beans and drain them. Rinse them well to get rid of any extra salt and preservatives. Sprinkle the black beans over the chicken in the slow cooker.
Now, take the can of corn and drain it as well. Add the corn on top of the black beans.
Open the can of diced tomatoes with green chilies. Pour the entire contents over the chicken, beans, and corn in the slow cooker. Make sure to spread it evenly to add flavor to all the ingredients.
Take the taco seasoning packet and sprinkle it over the mixture in the slow cooker. Make sure to cover everything so that the spices blend well during cooking.
Pour in the chicken broth. This will help keep the chicken moist and full of flavor.
After all the ingredients are in, cover the slow cooker with the lid. Set it on low and let it cook for 6-8 hours. If you are short on time, you can cook it on high for about 3-4 hours, but low is best for tender chicken.
Once the cooking time is done, carefully remove the lid. The chicken should be fully cooked and tender. Use two forks to shred the chicken right in the slow cooker, mixing it with the other ingredients.
After shredding, sprinkle the shredded cheddar cheese over the top. Cover the slow cooker again for a few minutes, allowing the cheese to melt.
Now your Slow Cooker Mexican Chicken is all set and ready to be served.
How to Serve Slow Cooker Mexican Chicken
Serving this dish is simple and can be customized based on preferences.
Use a large serving spoon to scoop out the mixture and place it into bowls or onto plates.
If you want to add a fresh touch, chop some cilantro and sprinkle it on top.
Serving with lime wedges gives a burst of flavor that complements the dish well. Squeeze a lime wedge over the chicken before digging in for an extra tangy kick.
You can also serve the chicken over rice or in tortillas to make delicious tacos or burritos.
What to Serve with Slow Cooker Mexican Chicken
This dish pairs wonderfully with various sides to create a satisfying meal.
Consider serving it with:
- Spanish rice
- Refried beans
- Quinoa for a healthy twist
- Tortilla chips for a crunchy snack
- A fresh green salad to balance flavors
Each option creates a complete meal that your family and friends will love.
How to Store Slow Cooker Mexican Chicken
If you have leftovers, storing them is easy.
Let the chicken cool completely before transferring it to an airtight container.
You can keep it in the refrigerator for about 3-4 days.
For longer storage, consider freezing it. Use a freezer-safe container or bag and keep it in the freezer for up to 3 months. Label your containers with dates to keep track.
When you’re ready to enjoy your leftovers, simply thaw them overnight in the refrigerator and reheat on the stove or microwave until heated through.
Tips to Make Slow Cooker Mexican Chicken
To enhance your cooking experience, consider these helpful tips.
Using fresh ingredients is always a great way to boost flavors.
Feel free to add other vegetables, such as bell peppers or onions, to make the dish more colorful and nutritious.
If you prefer a spicier dish, consider adding extra chili powder or other spices to the mix.
Keeping the chicken at the bottom is essential for proper cooking, so ensure that the layering is correct.
Be patient and avoid opening the lid too often. Each time you lift the lid, you let out heat, which can increase cooking time.
Variation
There are many ways to customize this recipe to suit your tastes.
You can substitute the chicken breasts with chicken thighs if you prefer darker meat.
For a vegetarian option, replace the chicken with tofu or lentils.
Adding avocado or sour cream as a topping can add a creamy texture that complements the spicy chicken well.
You can also experiment with different types of cheese, such as Monterey jack or pepper jack, for added flavor.
Best Time to Make Slow Cooker Mexican Chicken
This dish is perfect for any day of the week, especially on busy weekdays.
You can prepare it in the morning and let it cook throughout the day, so it’s ready by dinner.
It’s also great for meal prep, allowing you to have leftovers for lunch or dinner the next few days.
Consider making it for a gathering or potluck; it’s sure to please a crowd and is easy to double or triple the recipe.
Common Mistakes to Avoid
To ensure your Slow Cooker Mexican Chicken turns out perfectly, here are a few common mistakes to avoid.
Don’t skip the soaking and rinsing of canned beans. This reduces sodium and improves flavor.
Avoid overcooking the chicken, as this can make it dry. Carefully check the internal temperature if unsure; it should reach 165°F (75°C) for safe consumption.
It’s important not to skip adding enough liquid. Chicken broth is essential to keep the chicken moist during cooking.
Also, resist the urge to peek inside the slow cooker during cooking, as opening the lid can increase cooking time.
Nutritional Notes
This Slow Cooker Mexican Chicken is not only tasty but also offers several nutritional benefits.
Chicken breast is a lean protein source, providing essential nutrients without excess fat.
Black beans are high in fiber and protein, making this dish filling and satisfying.
Corn adds sweetness and vibrancy while offering vitamins and minerals.
Keep in mind that if you add cheese or sour cream for toppings, they can increase the calorie count, so adjust according to your dietary needs.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just increase the cooking time to ensure they are fully cooked.
Can I make it spicy?
Absolutely! You can add jalapeños or extra chili powder to the mixture to spice things up.
How do I know when it’s done?
The chicken should shred easily, and the internal temperature should reach 165°F (75°C).
Conclusion
Slow Cooker Mexican Chicken is an easy and delicious recipe that will make your meals rewarding and satisfying.
With minimal preparation and the convenience of a slow cooker, it’s perfect for busy families or anyone looking for a hearty meal.
Enjoy the burst of flavors and the flexibility to serve it in various ways.
Try this recipe for your next meal, and you’ll likely want to make it a regular part of your cooking routine.
Main ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained Rinse well to reduce sodium.
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 cup chicken broth Essential for keeping the chicken moist.
- 1 cup shredded cheddar cheese Optional topping.
Garnishes
- to taste fresh cilantro For garnish.
- as needed lime wedges For serving.
Preparation
Prepare your slow cooker, ensuring it is clean and ready to use.
Place the boneless chicken breasts at the bottom of the slow cooker, laying them flat for even cooking.
Drain and rinse the black beans, then sprinkle them over the chicken.
Drain the corn and add it on top of the black beans.
Pour the diced tomatoes with green chilies over the mixture evenly.
Sprinkle the taco seasoning packet over all ingredients.
Pour the chicken broth over the entire mixture.
Cooking
Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours.
Once done, remove the lid and shred the chicken using two forks, mixing it with the other ingredients.
Sprinkle the shredded cheddar cheese on top, cover the slow cooker again for a few minutes to allow the cheese to melt.
Serving
Serve using a large serving spoon, placing the mixture into bowls or onto plates.
Garnish with chopped cilantro and lime wedges for an extra burst of flavor.
For meal prep, consider making this in the morning and let it cook throughout the day for dinner. It's also great for gatherings or potlucks; easy to double or triple the recipe. If you have leftovers, store them in an airtight container for 3-4 days in the refrigerator or freeze for up to 3 months.
