Chicken, Dinner Ideas, Main Dishes

Crockpot Mexican Shredded Chicken

By Emma :

Everyday Culinary Delights👩‍🍳

Join WhatsApp
Crockpot Mexican Shredded Chicken

Dear wonderful readers, from the bottom of my heart, thank you for joining me here today! Your enthusiasm and feedback fuel my passion for sharing the magic of cooking, and today, I’m absolutely thrilled to present a recipe that epitomizes convenience and flavor: Crockpot Mexican Shredded Chicken. It’s a dish that promises to deliver a burst of zesty flavors with minimal effort, making your mealtime both relaxing and delightfully delicious.

Ingredients

  • 1½ lbs chicken breasts, boneless, skinless
  • 1 packet taco seasoning (1 oz)
  • 1 can corn kernels, drained (15.5 oz)
  • 1 can black beans, drained and rinsed (15.5 oz)
  • 1 cup salsa
  • ½ lime, juiced
  • 1 tbsp minced cilantro (for garnish)
  • 1 cup cooked rice (optional, for serving)

How to Make

Step 1: Prep and Combine

Place the chicken breasts at the bottom of your crockpot. Sprinkle the taco seasoning evenly over the chicken. Add the drained corn and black beans, and pour the salsa all over the top. The beauty of this recipe lies in its simplicity—just set it and forget it!

Step 2: Cook

Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. You’ll know it’s done when the chicken is tender and shreds easily with a fork.

Step 3: Shred and Serve

Once the chicken is cooked, take two forks and shred it right in the crockpot. Stir in the fresh lime juice, and let it cook for an additional 15-20 minutes to soak up all the flavors. Serve hot over cooked rice, garnished with minced cilantro. The smell when this is cooking is just incredible!!

Helpful Tips

  • Low and Slow: For the best texture, cook on low. It keeps the chicken moist and tender.
  • Keep it Juicy: If the chicken seems a bit dry, add a little chicken broth or water during the final hour of cooking.

Substitutions/Variations

  • Spice it Up: Add chopped jalapeños or chipotle peppers for an extra kick.
  • Go Veggie: Swap the chicken for a plant-based alternative like jackfruit or tofu for a vegetarian version.
  • Cheese, Please: Sprinkle some shredded cheddar or queso fresco before serving for a cheesy twist.

Frequently Asked Questions

  • Can I use frozen chicken? Yes, you can put frozen chicken directly in the crockpot. Just ensure it cooks thoroughly.
  • What else can I serve with this? This shredded chicken works wonderfully in tacos, burritos, or even as a topping for nachos.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water if it seems dry.

More Relevant Recipes

If you loved this dish, why not explore more? Check out these tantalizing recipes for your next meal:

Thank you for spending part of your day with me and exploring the delightful tastes of this Crockpot Mexican Shredded Chicken. It’s dishes like these that make every dinner an occasion to look forward to. Keep the questions coming, keep cooking, and most importantly, keep enjoying every bite!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crockpot Mexican Shredded Chicken Recipe

Crockpot Mexican Shredded Chicken


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Emma
  • Total Time: 8 hours and 10 minutes or 4 hours and 10 minutes
  • Yield: Serves 4-6 1x

Description

Embrace the vibrant flavors of Mexico with this easy-to-make Crockpot Mexican Shredded Chicken. Perfect for busy weekdays or a cozy weekend, this recipe promises a delicious, no-fuss meal that fills your home with an irresistible aroma and fills your plate with a zesty, comforting delight!


Ingredients

Scale

lbs chicken breasts, boneless, skinless

1 packet taco seasoning (1 oz)

1 can corn kernels, drained (15.5 oz)

1 can black beans, drained and rinsed (15.5 oz)

1 cup salsa

½ lime, juiced

1 tbsp minced cilantro (for garnish)

1 cup cooked rice (optional, for serving)


Instructions

Layer Ingredients: Place chicken breasts in the crockpot. Top with taco seasoning, corn, and black beans. Pour salsa evenly over the top.

Cook: Set crockpot to low and cook for 6-8 hours or high for 3-4 hours, until chicken is tender.

Shred and Flavor: Shred chicken with two forks in the crockpot. Stir in lime juice and continue to cook for an additional 15-20 minutes.

Serve and Enjoy: Serve the shredded chicken over rice, garnished with cilantro. Delight in every flavorful bite!

Notes

For a creamier texture, add a dollop of sour cream or a sprinkle of shredded cheese before serving. This dish is also fantastic for meal prep, as it reheats beautifully and can be used in various dishes throughout the week.

  • Prep Time: 10 minutes
  • Cook Time: 8 hours on low or 4 hours on high
  • Category: Main Dish
  • Method: Crockpot
  • Cuisine: Mexican

Nutrition

  • Serving Size: Approximately 1 cup
  • Calories: 250
  • Sugar: 2g
  • Sodium: 800 mg
  • Fat: 3g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 90 mg

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star