Name: Crockpot Mexican Shredded Chicken
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: 1½ pounds chicken breasts (thighs also work); 1 ounce taco seasoning (store bought or homemade); 15 ounces corn kernels (drained (1 can), fresh or frozen also work); 15 ounces black beans (drained and rinsed (1 can)); 1 cup salsa (store-bought or homemade); ½ lime lime (juiced); 1 tablespoon cilantro (minced for garnish); 1 cup rice (optional, for serving)

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There’s something truly comforting about a warm bowl of Crockpot Mexican Shredded Chicken simmering away while you go about your day. I remember the first time I made this dish; it was a cold, rainy evening, and I wanted something flavorful yet easy to prepare. The aroma of spices filled my kitchen, teasing everyone who walked by. I couldn’t wait to dig in! The beauty of this recipe is how effortlessly it fits into a busy lifestyle. With just a few simple ingredients and a crockpot, you can create a family meal that’s bursting with flavor and color.

Recipe Snapshot

Total Time:
8 hr 10 mins

Prep Time:
10 mins

Cook Time:
480 mins

Difficulty:
Hard

Calories:
350 kcal

Protein:
30 g

Diet:
Gluten-Free, Low FODMAP

Fat:
10 g

Tools Used:
Crockpot

Why This Crockpot Mexican Shredded Chicken Is So Good

Deliciously Convenient

One of the main reasons I adore the Crockpot Mexican Shredded Chicken is its convenience. You simply toss everything into the crockpot, set it, and forget it! Life can be hectic, but this recipe allows you to enjoy a hearty meal without spending hours in the kitchen.

Flavorful Ingredients

This dish features vibrant ingredients that complement each other beautifully. You have the savory taste of chicken combined with the spicy kick of taco seasoning, along with sweet corn and hearty black beans. Each bite is a fiesta of flavors!

Versatile Use

The Crockpot Mexican Shredded Chicken is incredibly versatile. You can serve it over rice, use it as a filling for tacos, or even top a salad with it. This adaptability makes it perfect for various occasions, from casual dinners to gatherings with friends.

Healthy Option

This recipe is not only delicious but also a healthier alternative to many takeout options. By using lean chicken and wholesome ingredients, you can indulge without the guilt. It’s a meal you can feel good about serving to your loved ones.

Meal Prep Friendly

If you’re like me and enjoy meal prepping, this recipe is ideal. You can make a large batch and portion it out for easy lunches throughout the week. Just reheat, and you’re ready to enjoy a satisfying meal in no time!

What to Buy for Crockpot Mexican Shredded Chicken

The ingredients for this Crockpot Mexican Shredded Chicken are simple yet flavorful. Each component plays a crucial role in building the dish’s rich and satisfying taste. Here’s a look at the ingredients that make this dish a winner, combining to create a harmony of flavors that you and your family will love.

1½ pounds boneless, skinless chicken breasts (thighs also work): This lean protein serves as the base of the dish, absorbing all the wonderful flavors as it cooks.
1 ounce taco seasoning (store-bought or homemade): This spice blend gives the chicken its signature flavor profile, adding depth and a touch of heat.
15 ounces canned corn kernels (drained; 1 can), fresh or frozen also work: The sweet corn adds a burst of sweetness and texture to the dish.
15 ounces canned black beans (drained and rinsed; 1 can): These hearty beans not only provide protein but also enhance the meal’s fiber content.
1 cup salsa (store-bought, homemade, or try salsa verde): The salsa adds moisture and a zesty kick, tying all the flavors together.
½ lime (juiced): A squeeze of lime brightens the dish and adds a refreshing tang.
1 tablespoon minced fresh cilantro (for garnish): Fresh cilantro introduces a pop of freshness, elevating the flavors even further.
1 cup cooked rice (optional, for serving): A perfect bed for the shredded chicken, making it a complete meal.

Recipe Steps for Crockpot Mexican Shredded Chicken

Ready to make the Crockpot Mexican Shredded Chicken? Let’s dive into these simple and satisfying steps. You’ll see just how easy it is to create a flavorful dish that will have everyone asking for seconds!

Add the chicken breasts to the bottom of the crockpot. Make sure they are spread out evenly for even cooking. Season the tops of the chicken with half of the taco seasoning. You want to ensure that the flavors penetrate the meat right from the start.
Dump on the corn, black beans, and salsa. Sprinkle the remaining taco seasoning on top. The layering allows the ingredients to meld beautifully as they cook.
Cover the crockpot and cook on low for six to eight hours. If you’re in a hurry, you could cook it on high for three to four hours, but low and slow yields the best results. Keep an eye on the chicken — it should be tender and easy to shred.
Once the chicken is fully cooked and reaches an internal temperature of 165°F, remove it from the crockpot. Shred it using two forks or shredder claws, or you can toss it in a stand mixer for a quick shred. This method is a game-changer!
Return the shredded chicken to the crockpot and stir in the lime juice and chopped cilantro. This step adds a burst of freshness to the dish that you don’t want to skip.
Serve immediately over a bed of rice or use it as a filling for tacos. You can also enjoy it with tortilla chips for a fun twist!

Things Worth Knowing

Use Low Setting: For the best results, always cook on low for the most tender chicken.
Frozen Ingredients: If you’re using frozen corn or beans, there’s no need to thaw them first. Just add them directly to the crockpot.
Make Ahead: You can prepare the ingredients the night before and store them in the fridge. Just layer them in the crockpot in the morning, and set it to cook.
Leftovers: Store any leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months.

Pro Tips and Tweaks

Want to take your Crockpot Mexican Shredded Chicken to the next level? Here are some tips and tweaks that can enhance your cooking experience.

Add Heat: If you like it spicy, consider adding diced jalapeños or a sprinkle of cayenne pepper to the mix.
Fresh Herbs: Experiment with other fresh herbs like parsley or green onions to give the dish a different flavor profile.
Variations: Substitute the chicken for turkey for a lighter version or use tofu for a vegetarian option.
Serving Suggestions: This dish pairs wonderfully with avocado slices or a dollop of sour cream on top.
Storage: Leftovers can be stored in the fridge for three days or frozen for up to three months.
Freezing: If you freeze the Crockpot Mexican Shredded Chicken, you can thaw it overnight in the fridge before reheating.

How to Enjoy Crockpot Mexican Shredded Chicken

Wondering how to serve your delicious Crockpot Mexican Shredded Chicken? Here are some great ideas:

Taco Night: Use the shredded chicken as a flavorful taco filling, topped with fresh veggies and guacamole.
Rice Bowls: Serve it over brown or white rice, and add your choice of toppings like cheese, sour cream, and cilantro.
Salads: Add it to a fresh salad for a protein-packed meal that’s bursting with flavor.
Special Occasions: Perfect for casual gatherings, game days, or even during the holidays served with festive sides.
Storage Tips: Keep leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months.
Seasonal Pairings: Enjoy this dish year-round; it’s as comforting in winter as it is refreshing in summer!

FAQ

Yes, you can use frozen chicken for this Crockpot Mexican Shredded Chicken recipe. Just keep in mind that the cooking time may increase slightly. Make sure to adjust accordingly, but cooking it on low for longer can help ensure it thaws and cooks evenly. Always check that the internal temperature of the chicken reaches 165°F for safe consumption.

There are plenty of delicious options to serve with your Crockpot Mexican Shredded Chicken. You can enjoy it over a bed of rice, use it as a filling for tacos, or even add it to salads. It’s also fantastic with tortillas or chips for a fun appetizer. The dish is versatile, making it an excellent choice for any meal!

To store any leftovers from the Crockpot Mexican Shredded Chicken, simply place them in an airtight container. It will keep in the fridge for up to three days. If you want to keep it longer, you can freeze it for up to three months. Just be sure to thaw it in the refrigerator before reheating.

Absolutely! While this recipe is perfect with chicken, you can easily substitute it with other proteins like turkey or even tofu for a vegetarian option. Just be mindful of cooking times, as different proteins will have varying cooking requirements. Aim for an internal temperature of 165°F for meat to ensure it’s fully cooked.

Conclusion

The Crockpot Mexican Shredded Chicken is a fantastic recipe that brings together convenience and flavor in a delightful way. It’s perfect for busy weeknights and special gatherings alike. I encourage you to give it a try and experience the joy of this delicious dish. Your family will love it, and you might even find it becoming a regular in your meal rotation.