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
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)
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