Crockpot Mexican Shredded Chicken

Emma

Food Blogger | Recipe Enthusiast🍲
Crockpot-Mexican-Shredded-Chicken-

Get ready for a flavor explosion with our Crockpot Mexican Shredded Chicken! This slow-cooked delight is packed with mouthwatering seasonings, corn, beans, and salsa, making it perfect for rice bowls, tacos, nachos, and more. Say hello to a fiesta of taste!

Crockpot Mexican Shredded Chicken Ingredients:

  • 1½ pounds boneless, skinless chicken breasts
  • 1 packet taco seasoning
  • 1 can (15.5 ounces) canned corn kernels, drained
  • 1 can (15.5 ounces) canned black beans, drained and rinsed
  • 1 cup salsa (store-bought or homemade)
  • ½ lime, juiced
  • 1 tablespoon minced fresh cilantro (for garnish)
  • Cooked rice (optional, for serving)
Crockpot-Mexican-Shredded-Chicken

Instructions:

  • Place the chicken breasts in the crockpot and season the tops with half of the taco seasoning.
  • Add the corn, black beans, salsa, and remaining taco seasoning on top of the chicken.
  • Cook on low for 6-8 hours until the chicken is tender and reaches an internal temperature of 165°F.
  • Shred the chicken with a fork and return it to the crockpot. Stir in lime juice and garnish with fresh cilantro.
  • Serve this mouthwatering Mexican shredded chicken over rice or in tacos. Get ready to savor the goodness!

Nutrition Information:

  • Calories: 460 kcal
  • Carbohydrates: 52g
  • Protein: 47g
  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 109mg
  • Sodium: 1797mg
  • Potassium: 1282mg
  • Fiber: 10g
  • Sugar: 4g
  • Vitamin A: 1041IU
  • Vitamin C: 12mg
  • Calcium: 72mg
  • Iron: 4mg

Notes or Tips:

  • Customize the spice level by choosing your preferred salsa, from mild to hot. Salsa verde offers a fun twist!
  • For busy days, cook on high for 3-4 hours, but low and slow brings out the best flavors.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Serving Suggestions:

  • Enjoy our Mexican shredded chicken over a bed of fluffy rice or in your favorite tacos for a fiesta on your plate!

Print
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Crockpot-Mexican-Shredded-Chicken-

Crockpot Mexican Shredded Chicken

Spice up your mealtime with our Crockpot Mexican Shredded Chicken! Slow-cooked perfection, bursting with flavors for tacos, nachos, and more. Let the fiesta begin! 🎉🍗

  • Total Time: 8 hours 10 minutes

Ingredients

Scale
  • pounds boneless, skinless chicken breasts
  • 1 packet taco seasoning
  • 1 can (15.5 ounces) canned corn kernels, drained
  • 1 can (15.5 ounces) canned black beans, drained and rinsed
  • 1 cup salsa (store-bought or homemade)
  • ½ lime, juiced
  • 1 tablespoon minced fresh cilantro (for garnish)
  • Cooked rice (optional, for serving)

Instructions

  1. Place the chicken breasts in the crockpot and season the tops with half of the taco seasoning.
  2. Add the corn, black beans, salsa, and remaining taco seasoning on top of the chicken.
  3. Cook on low for 6-8 hours until the chicken is tender and reaches an internal temperature of 165°F.
  4. Shred the chicken with a fork and return it to the crockpot. Stir in lime juice and garnish with fresh cilantro.
  5. Serve this mouthwatering Mexican shredded chicken over rice or in tacos. Get ready to savor the goodness!

Notes

  • Customize the spice level by choosing your preferred salsa, from mild to hot. Salsa verde offers a fun twist!
  • For busy days, cook on high for 3-4 hours, but low and slow brings out the best flavors.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 460 kcal
  • Sugar: 4g
  • Sodium: 1797mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Carbohydrates: 52g
  • Fiber: 10g
  • Protein: 47g
  • Cholesterol: 109mg

Keywords: Crockpot Mexican Shredded Chicken, Slow Cooked Chicken, Taco Seasoning, Corn and Beans

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