Go Back
–+ servings
Print

Slow Cooker Mexican Chicken

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!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Calories 150kcal
Author Jennifer Draper

Equipment

  • Slow Cooker

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 chiles
  • 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 hours
  • Remove chicken, shred with two forks, and return it to slow cooker
  • Let it set for 15 minutes to thicken before serving

Notes

  • Store in the fridge for up to 3 days, or freeze in an airtight container for up to 3 months. Defrost first, and reheat in the microwave.
  • If the chicken is still too tough to shred at the end of the allotted cooking time, add it back to the slow cooker for another 30-60 minutes on high.
  • Instant Pot Directions:
    • Place all ingredients in the pressure cooker and set to high pressure for 10 minutes.
    • Allow 10-minute natural pressure release, then quick-release the remaining pressure.
    • Shred the chicken before serving.

Nutrition

Calories: 150kcal | Carbohydrates: 16g | Protein: 17g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 460mg | Potassium: 444mg | Fiber: 5g | Sugar: 2g | Vitamin A: 352IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 2mg