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shredded mexican chicken in white slow cooker
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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!




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