Crock Pot Mexican Chicken

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


  • 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


  • 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.


*You'll want to use the larger breasts, not chicken breast halves or filets. 
**WW Freestyle Points: 0.
***Nutrition values are estimates. 


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