This is a recipe you will definitely want to save for easy reference. It takes less time to prepare than ordering takeout or making a sandwich, and you can serve it in so many different ways. Slow Cooker Mexican Chicken uses 7 ingredients and delivers the most delicious combination of seasoned and shredded chicken!

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What’s To Love About This Recipe

Slow Cooker Mexican Chicken is a simple recipe that is family-friendly and easily customizable! Use what you have on hand or make easy adjustments.
This would be a great first recipe to teach kids or aspiring cooks! Adding everything to the slow cooker without extra preparation steps is so simple.
The chicken will not turn out bland or boring since you’ll have tasty seasoning and the added smokiness of fire-roasted tomatoes. It also won’t dry out during cooking since it will cook in the broth and juices.
You can make a big batch of Mexican chicken to serve in various meals throughout the week or set aside some leftovers that will freeze well for later!
If you’re new to freezer meal cooking, this would be the perfect recipe to try out since you won’t need to chop or sauté first. Easily make an extra freezer portion while you cook your meal!

Ingredients Needed

Chicken – Boneless skinless chicken breasts will become super tender and easy to shred when cooked for several hours in the slow cooker.
Fire-roasted diced tomatoes – These tomatoes add a special hint of smokiness and flavor the rest of the mixture so well.
Black beans – Use a can of drained and rinsed black beans to add fiber and protein. Black beans also fill in the mixture to make it extra hearty and rich.
Frozen sweet corn – Frozen corn maintains a nice texture in the slow cooker and the hint of sweetness blends nicely with the taco seasoning flavors.
Diced green chiles – A small can of green chiles will add a bit of tanginess that is mild enough for everyone.
Homemade taco seasoning – My homemade taco seasoning blend might be one of my most used! It is the perfect seasoning for slow cooker chicken since it simmers with the bold flavors.
Chicken broth – Broth keeps the Mexican chicken juicy tender. It creates a nice, flavorful base for all the ingredients at the end.

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 ingredients laid out on counter

How To Make Slow Cooker Mexican Chicken

Add all ingredients to the slow cooker. (Yep…it’s that simple!)

shredded chicken breasts, fire-roasted diced tomatoes, black beans drained and rinsed, frozen sweet corn, diced green chilis, homemade taco seasoning, chicken broth in slow cooker

Cover and cook on high for 3-4 hours or low for 6-8 hours.
Remove the chicken, shred it with two forks, and return it to the slow cooker.

Let it all sit for 15 minutes to thicken before serving.

Pro Tips

You can add the chicken to a bowl and shred the pieces with two forks, or you can use a hand mixer to shred it.
The internal temperature for cooked chicken is 165 degrees ℉, but you will want to cook this chicken slightly longer for easy shredding.
If the chicken is still tough when you remove it to shred, simply add it back to the slow cooker for another 30-60 minutes on high.

Recipe Substitutions and Variations

This is the easiest recipe for a family-friendly meal because you can customize just about any of the ingredient options! Try a few of these substitutions to make the recipe your own or use up what you already have at home.

Use boneless skinless chicken thighs instead of chicken breasts.
Try a store-bought taco seasoning or add a little extra heat with ancho chili powder or crushed red pepper. You can also spice it up by adding finely diced jalapeño pepper!
Instead of incorporating the smokiness of fire-roasted tomatoes, use regular diced tomatoes or crushed tomatoes.
Leave out the green chiles, or use a few ounces of salsa verde as an easy swap.
Don’t have black beans? Swap them for regular canned pinto beans. Or, use leftover Slow Cooker Pinto Beans or other home-cooked beans of your choice.

How To Serve Mexican Chicken

This is the kind of meal that is sure to please everyone because there are literally endless options for serving!

Add a generous scoop of Mexican chicken over a bowl of white or brown rice, or even a plate of salad greens. Add the chicken to taco shells, tortilla wraps, or combine with tortilla chips and shredded cheese to create a nacho plate.

You can even serve over pasta for a Mexican-themed pasta dish, or use cauliflower rice to keep it low-carb.

The toppings will truly make this meal – however you decide to serve it! Add some fresh chopped cilantro or green onions and a spoonful of sour cream or salsa. Top with a sprinkle of your favorite shredded cheese, and add a combination of avocado, fresh jalapeños, or a squeeze of lime juice.

Zesty Lime Jalapeno Ranch Dressing also makes an amazing addition drizzled over the top!

Storing and Reheating

Store in the fridge for up to 3 days or in the freezer for up to 3 months. Be sure to cool the leftovers completely before storing them.

When you are ready to reheat, use the microwave or a skillet. Defrost from frozen first, if needed.

FREEZER MEAL

Prep ahead to make the day of cooking even easier! Add all ingredients to a freezer-safe container or zipper bag. Thaw in the refrigerator at least several hours before cooking, then add to the slow cooker as directed.