Description
This Crockpot Mexican Chicken recipe features tender, flavorful chicken breasts slow-cooked with a blend of classic Mexican spices, salsa, and optional veggies like corn and black beans. Perfectly shredded and infused with rich, zesty flavors, this versatile dish is ideal for tacos, burritos, bowls, or served over rice, making a simple yet delicious meal with minimal hands-on time.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1 packet taco seasoning (or homemade seasoning mix)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp paprika
Liquids
- 1 cup salsa (mild or spicy, based on preference)
- 1/2 cup chicken broth
- 1 tbsp lime juice
Optional Add-Ins
- 1/2 cup frozen corn
- 1/2 cup black beans, drained and rinsed
Garnish
- Fresh cilantro (for garnish)
Instructions
- Prepare the Chicken: Place the chicken breasts into the bottom of the crockpot, ensuring they lie flat to cook evenly.
- Mix the Seasoning: In a small bowl, combine the taco seasoning, ground cumin, chili powder, garlic powder, onion powder, black pepper, and paprika to create a flavorful spice blend.
- Season the Chicken: Sprinkle the seasoning mixture evenly over the chicken breasts, covering all sides for maximum flavor infusion.
- Add the Liquids: Pour the salsa, chicken broth, and lime juice over the seasoned chicken, spreading the liquids evenly to keep the meat moist during cooking.
- Add Extra Veggies (Optional): If desired, add the frozen corn and black beans into the crockpot to incorporate additional texture and nutrients.
- Cook the Chicken: Cover the crockpot and cook on low heat for 6-7 hours or on high heat for 3-4 hours until the chicken is tender and shreds easily with a fork.
- Shred the Chicken: Once fully cooked, use two forks to shred the chicken directly in the crockpot, mixing it well into the flavorful juices and seasonings.
- Serve: Serve the shredded chicken in tacos, burritos, bowls, or over rice. Garnish with fresh cilantro to add a fresh, herbaceous finish to the dish.
Notes
- You can use homemade taco seasoning to control the sodium and spice levels.
- For meal prep, this dish stores well in the refrigerator for up to 4 days and freezes perfectly.
- If you prefer a spicier dish, choose a hot salsa variety or add extra chili powder.
- To keep it low carb, skip the corn and use cauliflower rice or lettuce wraps.
- Make sure to shred the chicken while still warm for the best texture.
