Easy and Delicious Crockpot Mexican Chicken Recipe

Why You’ll Love This Recipe

Easy and Delicious Crockpot Mexican Chicken is a set-it-and-forget-it recipe that’s full of bold, zesty flavor and incredible versatility. Tender shredded chicken slow-cooked in a blend of spices, salsa, and seasonings makes the perfect filling for tacos, burritos, rice bowls, or salads. It’s juicy, flavorful, and ideal for busy weeknights or meal prep.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breast or thighssalsa (mild, medium, or hot based on preference)taco seasoning (store-bought or homemade)garlic powderonion powderlime juiceblack beans (optional)corn kernels (optional)chopped green chiles or jalapeños (optional)fresh cilantro (for garnish)

directions

Place chicken in the bottom of the slow cooker.

Sprinkle with taco seasoning, garlic powder, and onion powder.

Pour salsa over the chicken to cover completely. Add corn, beans, and green chiles if using.

Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender and easy to shred.

Shred chicken in the crockpot using two forks, then stir well to combine with the sauce.

Squeeze in fresh lime juice and mix before serving.

Serve in tacos, burrito bowls, lettuce wraps, over rice, or with chips.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 5 minutes
Cooking time: 6–7 hours (low) or 3–4 hours (high)
Total time: 6–7 hours

Variations

Add cream cheese or sour cream at the end for a creamy version.

Use fire-roasted tomatoes instead of salsa for a chunkier sauce.

Stir in cooked rice for a one-pot meal.

Top with shredded cheese and broil for a baked taco casserole.

storage/reheating

Store in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or in a pan over low heat until warmed through.
Freeze for up to 3 months—thaw overnight and reheat before serving.

FAQs

Can I use frozen chicken?

Yes, but increase cooking time and ensure internal temp reaches 165°F.

Is this spicy?

It depends on the salsa—use mild for kid-friendly, spicy for a kick.

Can I make it dairy-free?

Yes, it’s naturally dairy-free unless you add cheese or cream.

Can I use a pressure cooker?

Yes, cook on high pressure for 12 minutes, then natural release.

Do I need to add liquid?

No additional liquid is needed—salsa provides enough moisture.

Can I prep it the night before?

Yes, layer ingredients in the crock and refrigerate overnight. Start cooking in the morning.

What sides go well?

Cilantro lime rice, tortillas, avocado slices, or tortilla chips.

Can I double the recipe?

Absolutely—just use a large slow cooker and increase cooking time slightly if needed.

How do I make it creamy?

Add a block of cream cheese during the last 30 minutes and stir well.

Is this good for meal prep?

Yes, it stores and reheats beautifully for easy, flavorful meals all week.

Conclusion

Easy and Delicious Crockpot Mexican Chicken is a flavorful, foolproof recipe that delivers juicy, seasoned chicken perfect for all your favorite Mexican-inspired dishes. Whether you’re feeding a family or stocking your fridge for the week, this slow-cooked classic is a guaranteed crowd-pleaser.

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