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    Home » Dinners » Crock Pot Mexican Chicken

    Crock Pot Mexican Chicken

    Published: Oct 21, 2012 · Modified: Apr 24, 2019 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

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

    Crock pot mexican chicken in a blue bowl topped with pico de gallo

    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

    Crock pot Mexican chicken ingredients in a black crock pot insert

    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!

    Crock pot Mexican chicken in a blue bowl topped next to a blue glass

    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.

    More crock pot chicken recipes!

    • Slow Cooker Chicken Frito Chili
    • Slow Cooker Chicken Parmesan
    • Slow Cooker Sesame Chicken
    • Slow Cooker Chicken Enchilada Chili

    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!
    5 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 5 minutes
    Servings: 8 servings
    Calories: 229kcal
    Author: Kate @ I Heart Eating

    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.
    • 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

    Serving: 1serving | Calories: 229kcal | Carbohydrates: 18g | Protein: 29g | Fat: 3g | Cholesterol: 72mg | Sodium: 538mg | Potassium: 739mg | Fiber: 4g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 8.1mg | Calcium: 41mg | Iron: 2.1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Adapted from skinnytaste.com

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Emma B

      July 18, 2020 at 9:43 am

      5 stars
      What a delicious recipe! Thanks for it!

      Reply
      • Kate

        March 12, 2021 at 5:34 pm

        Thanks!

        Reply
    2. May

      May 01, 2019 at 9:52 am

      5 stars
      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.

      Reply
      • Kate

        May 01, 2019 at 6:19 pm

        Thank you! I'm so glad! And thank you for your note. =)

        Reply
    3. Mary Victor

      April 24, 2019 at 8:04 pm

      Can I do it on a normal pot instead of a crock pot, which I don't have

      Reply
      • Kate

        April 24, 2019 at 8:06 pm

        Hi! This recipe should work in any brand of slow cooker.

        Reply
    4. Chris

      October 30, 2018 at 4:28 pm

      Hi. I followed the recipe but mine came out watery?? Any advice?

      Reply
      • Kate

        October 30, 2018 at 4:43 pm

        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!

        Reply
    5. Maggie Unzueta

      August 19, 2018 at 8:56 pm

      This looks incredibly delicious. Yum!

      Reply
      • Kate

        August 19, 2018 at 9:29 pm

        Thank you!

        Reply
    6. Jen

      April 30, 2018 at 10:11 am

      5 stars
      Great recipe! Very easy and very tasty!

      Reply
      • Kate

        April 30, 2018 at 11:33 am

        Glad you liked it! Thank you!

        Reply
    7. Kathy

      September 30, 2014 at 9:05 pm

      Is the chicken frozen or thawed?

      Reply
      • Kate

        October 01, 2014 at 1:34 pm

        I use fresh chicken breast in this recipe.

        Reply
    8. Julie @ This Gal Cooks

      January 05, 2014 at 5:45 pm

      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!

      Reply
      • Kate

        January 07, 2014 at 12:25 am

        Yeah, I miss it like crazy! Thanks so much for sharing this, Julie!! =)

        Reply
    9. dianaramblesdotcom

      December 09, 2012 at 10:21 pm

      Great recipe! Thanks for linking up at my Pin Me Linky Party.

      Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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