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Home » Recipes » Slow Cooker Recipes » Chicken Recipes » Slow Cooker Mexican Chicken

Posted February 11, 2020 Last Updated February 12, 2020 by Jennifer // 1 Comment**This post may contain affiliate links**

Slow Cooker Mexican Chicken

Filed Under: Chicken Recipes, Slow Cooker Recipes, Uncategorized

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Everyone needs a meal they can cook at home that is faster to prepare than going through a drive-thru! This Slow Cooker Mexican Chicken takes less than 10 minutes to prepare, uses only 7 ingredients, and can be used in so many meal combinations it will become your new favorite!

mexican chicken over rice topped with avocado chunks and cilantro in gray bowlRecipe Highlights

Occasionally you have time to make a well planned elaborate meal, but most days I’m guessing you need something that takes minimal time to prepare so that you can actually get dinner on the table.

I love this Slow Cooker Mexican Chicken because it uses ingredients that I already have on hand and is a meal that my whole family loves.

This Mexican Chicken recipe uses my amazing homemade taco seasoning which gives it tons of flavor and fire-roasted tomatoes for that smoky flavor touch. Let this cook in your slow cooker all day and come home to a dinner that will most certainly be a win.

Ingredient Notes

  • Feel free to swap out the fire-roasted tomatoes for regular or even crushed tomatoes if you don’t care for the larger chunks
  • I highly recommend using my homemade taco seasoning for best results, but you can swap it out for packaged in a pinch
  • If you love really spicy meals, swap out the green chilis for a few chopped jalapeños (canned will be spicer than fresh)

step by step collage of making slow cooker mexican chicken

Preparation Notes

  • I love this meal because everything just gets tossed in the slow cooker, no special steps required.
  • When it’s done cooking, pull the chicken out and place in a bowl to shred using forks (or a hand mixer)
  • Add back to juices in slow cooker and let set 15 minutes to let everything soak up and thicken up before serving

cooked mexican chicken with tomatoes in white slow cooker

Equipment Notes

  • Any basic slow cooker will work, 4 quart or larger

Recipe Notes

  • While the internal temperature for fully cooked chicken is 165 degrees F you will want to cook chicken for shredding slightly longer
  • If you try to shred your chicken and it’s tough, simply add it back for another 30-60 minutes on high

shredding mexican chicken with forks in a white bowlHow To Prep Ahead

  • Add all ingredients to a freezer safe container or zipper bag
  • Store in fridge up to 3 days or freezer up to 3 months
  • Thaw before cooking

shredded mexican chicken in white slow cookerHow To Store Leftovers

  • Let cool completely then store in air tight containers in fridge up to 3 days
  • Freeze leftovers in air tight containers or bags for up to 3 months

Related Recipes

  • Slow Cooker Shredded Chicken (for a plain option)

How To Make In The Instant Pot

  • Place all ingredients in pressure cooker
  • Set to high pressure for 10 minutes
  • Allow 10 minute natural pressure release then quick release remaining
  • Shred chicken before serving
shredded mexican chicken in white slow cooker

Slow Cooker Mexican Chicken

Everyone needs a meal they can cook at home that is faster to prepare than going through a drive-thru! This Slow Cooker Mexican Chicken takes less than 10 minutes to prepare, uses only 7 ingredients, and can be used in so many meal combinations it will become your new favorite!




5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 8
Calories: 150kcal
Author: Jennifer Draper

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 14.5 oz fire-roasted diced tomatoes
  • 15 oz can black beans (drained and rinsed)
  • 1 cup frozen sweet corn
  • 4 oz can diced green chilis
  • 2 tablespoons homemade taco seasoning
  • 1/2 cup chicken broth

Instructions

  • Add all ingredients to slow cooker
  • Cover and cook on high for 3-4 hours or low for 6-8
  • Remove and shred chicken, return to slow cooker
  • Let set 15 minutes to thicken before serving

Notes

  • Internal temperature for fully cooked chicken is 165 degrees F. Cook chicken for shredding slightly longer
  • If you try to shred your chicken and it’s tough, simply add it back for another 30-60 minutes on high
  • Prep ahead:  add all ingredients to freezer-safe container / zipper bag, store in fridge up to 3 days / freezer up to 3 month and thaw before cooking
  • For leftovers, let cool completely, store in air tight containers in fridge up to 3 days
  • Freeze leftovers in air tight containers or bags for up to 3 months

Nutrition

Calories: 150kcal | Carbohydrates: 16g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 460mg | Potassium: 444mg | Fiber: 5g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 9mg | Calcium: 42mg | Iron: 2mg
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Previous Post: « Buffalo Chicken Wraps
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Comments

  1. barbara galvn says

    December 22, 2020 at 2:35 pm

    5 stars
    Easy, aromatic and very nice flavor [i added some N M Hatch chilies…. I like heat!!!! The recipe was a nice gift on this chilly winter day. Thank you so…

    Reply

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Author Hi! I'm Jennifer and I believe that everyone deserves wonderfully delicious meals. Join me as I show you simple ways to make wholesome dinners and more in your slow cooker.
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