Slow Cooker Mexican Chicken

With just 4 ingredients and 5 minutes of prep time, this Slow Cooker Mexican Chicken is the perfect meal for busy weeknights! It’s perfect for burritos, tacos, or salads!

I am the absolute worst when it comes to remembering to defrost meat for dinner. Even with meal planning I rarely think of it the night before, it’s awful. That’s why I love this Slow Cooker Mexican Chicken so much-I don’t even need to thaw the chicken before putting it in the slow cooker! It’s a lazy girl’s dream!

Another reason this recipe is such a winner is it’s versatility-you can serve it alone, over rice for a burrito bowl type meal, wrap it up in tortillas or serve it in taco shells! You can also customize it with your toppings-I serve mine with chopped peppers and cheese but you may like sour cream or avocado. Think of it as a go-to base for endless possibilities.

Slow Cooker Mexican Chicken Ingredients

• chicken breasts
• black beans
• salsa
• corn

Expert Tips

• If you have ice glazed (individually frozen) chicken breasts be sure to rinse the glaze off prior to putting them in the slow cooker, otherwise you’ll end up with a watery soupy mess, don’t ask me how I know!
• change this recipe up by adding  4 ounces of cream cheese when starting the cooker for a creamier result
• Use canned tomatoes and peppers instead of salsa or adjust the spice by which salsa you choose to add to customize it to your family’s tastes

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Here are some other easy weeknight meals you might enjoy:

Slow Cooker Chili and Mexicornbread

Garlic Lemon Shrimp

Taco Soup

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