Description
This Crockpot Mexican Chicken recipe is a flavorful, easy-to-make dish perfect for busy weeknights. Tender chicken breasts are slow-cooked with taco seasoning, salsa, and a blend of spices, making a versatile filling for tacos, burritos, or bowls. Optional additions like corn and black beans boost the nutritional profile and add texture. The convenience of a slow cooker allows the flavors to meld beautifully without constant attention.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- 1 packet taco seasoning (or homemade seasoning mix)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp paprika
Liquids
- 1 cup salsa (mild or spicy, based on preference)
- 1/2 cup chicken broth
- 1 tbsp 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, creating an even layer to ensure they cook thoroughly and absorb all the flavors.
- Mix the Seasoning: In a small bowl, combine the packet of taco seasoning with ground cumin, chili powder, garlic powder, onion powder, black pepper, and paprika, stirring well to create a balanced spice mix.
- Season the Chicken: Sprinkle the combined seasoning evenly over the chicken breasts to coat them with the flavorful blend.
- Add the Liquids: Pour salsa, chicken broth, and lime juice over the seasoned chicken, which will keep the meat moist and infuse it with tangy, savory flavors as it cooks.
- Add Extra Veggies (Optional): If you choose to, add the frozen corn and black beans into the crockpot to enhance texture and add 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. The chicken is done when it is tender and can be easily shredded with a fork.
- Shred the Chicken: Using two forks, shred the chicken directly inside the crockpot, mixing it well with the juices and spices to absorb maximum flavor.
- Serve: Serve the shredded chicken as a filling for tacos, burritos, bowls, or over rice, garnished with fresh cilantro for a bright, fresh finish.
Notes
- Use mild or spicy salsa depending on your heat preference.
- For extra zest, squeeze additional lime juice over the chicken before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- The chicken can also be cooked on high for 3-4 hours if short on time, but slow cooking on low yields more tender results.
- Serve with tortillas, rice, or fresh salad for a complete meal.
