Name: Slow Cooker Mexican Chicken
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: 8
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

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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!

Recipe 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)

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

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

How 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

How 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!

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Print Pin Rate

Course: Main Course

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours 10 minutes

Servings:

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

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