Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A white bowl of slow cooker Mexican chicken topped with red and green peppers

Slow Cooker Mexican Chicken

  • Author: Melissa Riker
  • 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

Scale
  • 3 chicken breasts
  • 1 can black beans, drained and rinsed
  • 16 oz jar salsa
  • 1 cup frozen corn

Instructions

  1. Add chicken to slow cooker and top with beans, corn and pour salsa over the top.
  2. Cover and cook on high 5 hours or low 7-8 hours.
  3. Use two forks to shred chicken.
  4. Add cheese if desired and serve with your favorite toppings.
  5. 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