Crockpot Mexican Chicken

Looking for a delicious and hassle-free dinner idea? Check out this easy Crockpot Mexican Chicken recipe that packs a punch of flavor! With simple ingredients like chicken, black beans, and spices, you can create a meal your family will love. Follow the step-by-step instructions and discover tips for perfecting the dish. Ready to impress at dinner time? Click through to explore the full recipe and add a tasty twist to your weeknight meals!

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Ingredients

2 lbs boneless, skinless chicken breasts

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) corn, drained

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, chopped

3 cloves garlic, minced

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

1 cup chicken broth or vegetable broth

Juice of 1 lime

Fresh cilantro, chopped, for garnish

Avocado slices, for serving (optional)

Tortilla chips or warm tortillas, for serving

Instructions

Place the chicken breasts at the bottom of the crockpot.

In a mixing bowl, combine the black beans, corn, diced tomatoes (with juices), chopped onion, minced garlic, cumin, chili powder, paprika, salt, and black pepper. Stir until well mixed.

Pour the mixture over the chicken breasts in the crockpot, ensuring the chicken is covered with the vegetable mix.

Pour the chicken broth over everything in the crockpot.

Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and easily shreddable.

About 30 minutes before serving, shred the chicken directly in the crockpot using two forks and mix it back into the sauce.

Squeeze the lime juice over the chicken and stir well to incorporate.

Serve hot, garnished with fresh cilantro and alongside avocado slices, tortilla chips, or warm tortillas.

Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8 servings