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Slow Cooker Mexican Chicken

A flavorful and easy dish that infuses the warmth of Mexican cuisine into your home, featuring tender chicken and vibrant ingredients.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

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.

Method
 

Preparation
  1. Prepare your slow cooker, ensuring it is clean and ready to use.
  2. Place the boneless chicken breasts at the bottom of the slow cooker, laying them flat for even cooking.
  3. Drain and rinse the black beans, then sprinkle them over the chicken.
  4. Drain the corn and add it on top of the black beans.
  5. Pour the diced tomatoes with green chilies over the mixture evenly.
  6. Sprinkle the taco seasoning packet over all ingredients.
  7. Pour the chicken broth over the entire mixture.
Cooking
  1. Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours.
  2. Once done, remove the lid and shred the chicken using two forks, mixing it with the other ingredients.
  3. Sprinkle the shredded cheddar cheese on top, cover the slow cooker again for a few minutes to allow the cheese to melt.
Serving
  1. Serve using a large serving spoon, placing the mixture into bowls or onto plates.
  2. Garnish with chopped cilantro and lime wedges for an extra burst of flavor.

Notes

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.