Crock Pot Mexican Chicken

Crock Pot Mexican Chicken is an easy, healthy crock pot chicken meal that turns chicken breast into a yummy slow cooker dinner.

Published 10/21/12. Updated with new photos and information 9/21/18.

We are seriously missing the local fresh Mex restaurant in our last town. Unfortunately, there are no good fresh Mex places here.

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 crock pot Mexican chicken

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.

More crock pot chicken recipes!

• Slow Cooker Chicken Frito Chili
• Slow Cooker Barbecue Chicken Quinoa Chili
• Slow Cooker Sesame Chicken

If you’ve tried this Crock Pot Mexican chicken recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

Crock Pot Mexican Chicken

Simple crock pot Mexican chicken recipe makes an easy weeknight meal!

Author:I Heart Eating

Prep Time: 5 minutes

Cook Time: 8 hours

Total Time: 8 hours 5 minutes

Servings:8 servings

Course: Main Course

Cuisine: Mexican

Keyword: crock pot

Print Rate

5 from 2 votes

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)
• 1/2 cup diced white or yellow onion
• 1/4 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
• 1/4 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.
• Place chicken breasts on top of bean mixture.
• 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

*You'll want to use the larger breasts, not chicken breast halves or filets. 

**WW Freestyle Points: 0.

***Nutrition values are estimates. 

Nutrition Information

Serving: 1servingCalories: 229kcal (11%)Carbohydrates: 18g (6%)Protein: 29g (58%)Fat: 3g (5%)Cholesterol: 72mg (24%)Sodium: 538mg (22%)Potassium: 739mg (21%)Fiber: 4g (16%)Sugar: 1g (1%)Vitamin A: 130IU (3%)Vitamin C: 8.1mg (10%)Calcium: 41mg (4%)Iron: 2.1mg (12%)

Did you make this recipe?Tag @i_heart_eating on Instagram and hashtag it #ihearteating.

Adapted from skinnytaste.com