Crock Pot Mexican Chicken is an easy, healthy crock pot chicken meal that turns chicken breast into a yummy slow cooker dinner.
We are seriously missing the local fresh Mex restaurant in our last town. So, we’ve been having some major burrito withdrawals, which meant that I had to take matters into my own hands to curb our cravings.
This crock pot Mexican chicken has become a staple in my house. Other bonuses of this recipe – it’s inexpensive and healthy.
How to make crock pot Mexican chicken
This is a super simple recipe!
Just mix all of the ingredients except for the chicken together in the slow cooker insert.
Add the chicken breast on top, and then cover and cook!
How to serve
This chicken is great for an easy weeknight dinner or for meal prep!
I usually serve it over rice topped with additional fresh cilantro, pico de gallo, and guac for an easy burrito bowl.
It also makes a good filling for soft tacos, burritos, or topping for tostadas.
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Crock Pot Mexican Chicken
Ingredients
- 10 ounce can diced tomatoes with mild green chilies (like Rotel)
- 15 ounce can pinto beans or black beans drained and rinsed
- 14 ounce can corn drained
- ½ cup diced white or yellow onion
- ¼ cup chopped fresh cilantro
- 1 cup reduced-sodium chicken broth
- 2 cloves garlic peeled and minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ¼ teaspoon ancho chile powder to taste
- 2 pounds boneless skinless chicken breasts*
- Salt and pepper to taste
Instructions
- Combine tomatoes, beans, corn, onion, cilantro, broth, garlic, garlic powder, onion powder, cumin, chile powder, salt, and pepper in a crock pot.10 ounce can diced tomatoes with mild green chilies, 15 ounce can pinto beans or black beans, 14 ounce can corn, ½ cup diced white or yellow onion, ¼ cup chopped fresh cilantro, 1 cup reduced-sodium chicken broth, 2 cloves garlic, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground cumin, ¼ teaspoon ancho chile powder, Salt and pepper to taste
- Place chicken breasts on top of bean mixture.2 pounds boneless skinless chicken breasts*
- Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
- About half an hour or so before serving, remove chicken and shred. Return chicken to slow cooker, and continue to cook for 30 minutes.
Notes
Nutrition
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Adapted from skinnytaste.com
Reader Interactions
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Comments & Reviews
Emma B says
What a delicious recipe! Thanks for it!
Kate says
Thanks!
May says
Love quick, delicious recipes and this one hit the mark. I used a regular pot on a low burner and it came out great. Will definitely make it again.
Kate says
Thank you! I’m so glad! And thank you for your note. =)
Mary Victor says
Can I do it on a normal pot instead of a crock pot, which I don’t have
Kate says
Hi! This recipe should work in any brand of slow cooker.
Chris says
Hi. I followed the recipe but mine came out watery?? Any advice?
Kate says
Hi! I’m sorry to hear that! You’ll need a certain amount of liquid for everything to cook, but the chicken should absorb most of it once shredded. If there’s still too much liquid, you can drain the Rotel. Also, some of the liquid may be put off by the cooking chicken. The easiest solution for that is just to drain off any excess liquid at the end. Hope that helps!
Maggie Unzueta says
This looks incredibly delicious. Yum!
Kate says
Thank you!
Jen says
Great recipe! Very easy and very tasty!
Kate says
Glad you liked it! Thank you!
Kathy says
Is the chicken frozen or thawed?
Kate says
I use fresh chicken breast in this recipe.
Julie @ This Gal Cooks says
Oh wow, I am so sorry that you do not have any good Mexican places around you! I don’t know what I would do if I didn’t have one close by! But this recipe is a great replacement. Thanks for sharing at Marvelous Mondays, Kate! Pinning and featuring on social media. Have a great week!
Kate says
Yeah, I miss it like crazy! Thanks so much for sharing this, Julie!! =)
dianaramblesdotcom says
Great recipe! Thanks for linking up at my Pin Me Linky Party.