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Crockpot Mexican Shredded Chicken

Crockpot Mexican Shredded Chicken

Craving comfort food? Try Crockpot Mexican Shredded Chicken! This easy weeknight meal features tender chicken simmered with spices, corn, and beans for a flavorful dish that's perfect for tacos or rice bowls. Make it tonight for a satisfying dinner!
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

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

Equipment

  • Crockpot

Method
 

  1. Add the chicken breasts to the bottom of the crockpot. Season the tops of the chicken breasts with half of the taco seasoning.
  2. Dump on the corn, beans, salsa, and remaining taco seasoning on top of the chicken.
  3. Cook on low for 6 to 8 hours, or until the chicken is cooked through and the internal temperature has reached 165°F.
  4. Remove the chicken to shred with a fork and return to the crockpot. Stir in the lime juice and garnish with fresh cilantro.
  5. Serve immediately over a bed of rice or use for tacos. Enjoy!

Notes

  • Tip 1: For the best results, I recommend cooking this chicken on low.
  • Tip 2: If you’re pressed for time, you can cook the chicken on high for 3-4 hours instead.
  • Tip 3: Shred the chicken using two forks, use meat shredding claws, or toss the meat in the bowl of a stand mixer and let it do the work for you.