Slow Cooker Mexican Chicken is the perfect meal for busy weeknights! Shredded chicken is cooked to perfection with black beans, corn, and a touch of spice. With just 4 ingredients and 5 minutes of prep time, it’s the perfect fast shredded chicken recipe to use 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 Crock Pot Mexican Chicken so much-I don’t even need to thaw the chicken before putting it in the Crock Pot! 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, pico de gallo, and cheese but you may like sour cream or avocado. Think of it as a go-to base for endless possibilities.
This recipe also joins some of my other super easy go-to Mexican recipes like Crock Pot Shredded Chicken Carnitas, Crock Pot Pork Carnitas, White Chicken Enchiladas, Crock Pot Chicken Tortilla Soup, and Instant Pot Carnitas.
4 easy ingredients
- chicken breasts
- black beans
- salsa
- corn
Dump it and forget it!
This recipe doesn’t take much effort, simply add the ingredients to the slow cooker and let it cook up to perfection, then shred the meat before serving! Cook this Mexican shredded chicken about 5 hours on high or 7-8 hours on low.
Tips for best results
- 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
Serving suggestions
This recipe would be great with my Mexican cornbread, and like I mentioned before you can serve this yummy Mexican shredded chicken in tacos, burritos, use it as enchilada filling, burrito bowls, or just on it’s own!
If you try this recipe, please comment and rate it below, I love hearing from you!
Print
Slow Cooker Mexican Chicken
- Prep Time: 5 mins
- Cook Time: 5 hours
- Total Time: 5 hours 5 mins
- Yield: 6 1x
- Category: main
- Method: slow cooker
- Cuisine: mexican
Description
With just 4 ingredients and 5 minutes of prep time, this Crock Pot Mexican Chicken is the perfect meal for busy weeknights! It’s perfect for burritos, tacos, or salads!
Ingredients
- 3 chicken breasts
- 1 can black beans, drained and rinsed
- 16 oz jar salsa
- 1 cup frozen corn
Instructions
- Add chicken to slow cooker and top with beans, corn and pour salsa over the top.
- Cover and cook on high 5 hours or low 7-8 hours.
- Use two forks to shred chicken.
- Add cheese if desired and serve with your favorite toppings.
- Tip: 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!
Notes
- 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
Keywords: clow cooker mexican chicken
Melissa says
loved it! We used habenero salsa to make it extra spicy!
★★★★★