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Easy Slow Cooker Mexican Chicken Recipe

Tender chicken cooks slowly with salsa, taco seasoning, black beans, and corn for an easy Mexican-inspired Crockpot meal. Shred the chicken into the flavorful sauce and finish with fresh lime juice.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1½-2 pounds Boneless, skinless chicken breasts or thighs
  • 1 packet, about 1 ounce Taco seasoning
  • 1½ cups Chunky salsa, mild or medium
  • 1 15-ounce can Whole-kernel corn, drained
  • 1 15-ounce can Black beans, drained and rinsed
Optional Ingredients
  • ½ cup Chicken broth
  • 1 tablespoon Fresh lime juice
  • as needed Salt

Method
 

Step-by-Step
  1. Place the chicken in the slow-cooker insert. Sprinkle the taco seasoning evenly over the chicken, then spoon the salsa over the top.
  2. Add the drained black beans and corn around and over the chicken. Pour in the chicken broth if you prefer a thinner, more saucy consistency.
  3. Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours. Begin checking at the earliest suggested time, and continue until the chicken reaches 165°F internally and shreds easily.
  4. Remove the chicken to a plate or shred it directly in the slow cooker with two forks. Return the shredded chicken to the sauce and stir well.
  5. Stir in the lime juice, taste, and add salt only if needed. Let the shredded chicken sit in the sauce for 5–10 minutes before serving.

Notes

Chicken breasts can dry out if substantially overcooked, so check them at the earliest suggested time. Chicken thighs are a more forgiving choice. Refrigerate leftovers promptly in a covered container and reheat gently with a spoonful of the sauce.