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Slow-Cooker Mexican Chicken Recipe Everyone Will Love

Slow-Cooker Mexican Chicken

Tender shredded chicken cooks slowly with black beans, tomatoes, enchilada sauce, green chiles, and aromatic spices. Serve it over rice or in warm tortillas with your favorite toppings.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 halves Boneless, skinless chicken-breast halves, about 4 ounces each
  • 1 15-ounce can Black beans, rinsed and drained
  • 1 14 1/2-ounce can Diced tomatoes, undrained
  • 1 10-ounce can Enchilada sauce
  • 1 4-ounce can Chopped green chiles
  • 1 medium Medium onion, chopped
  • 1 clove Garlic, minced
Seasonings
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground cumin

Method
 

Step-by-Step
  1. Add the rinsed and drained black beans, undrained diced tomatoes, enchilada sauce, green chiles, chopped onion, minced garlic, chili powder, salt, and ground cumin to a 5- to 6-quart slow cooker. Stir until the ingredients are evenly combined.
  2. Place the six chicken-breast halves on top of the saucy bean mixture. Cover the slow cooker and cook on Low for 4 to 5 hours, or until the chicken is cooked through, tender, and 165°F in the thickest part.
  3. Transfer the cooked chicken to a plate and shred it with two forks. Return the shredded chicken to the slow cooker, stir it into the sauce, and let it heat briefly before serving.

Notes

Rinse and drain the beans to help prevent an overly salty or watery sauce. Shredding the chicken and returning it to the crockpot spreads the seasoned juices throughout the dish and helps keep the meat moist.