Description
This Slow Cooker Mexican Chicken recipe is a flavorful and easy-to-make meal featuring tender shredded chicken cooked with diced tomatoes, black beans, corn, green chiles, and homemade taco seasoning. Perfect for a hearty dinner, this dish can be prepared in advance and slowly cooked to bring out rich Mexican-inspired flavors.
Ingredients
Scale
Main Ingredients
- 1 pound boneless skinless chicken breasts
- 14.5 oz fire-roasted diced tomatoes
- 15 oz can black beans, drained and rinsed
- 1 cup frozen sweet corn
- 4 oz can diced green chiles
- 2 tablespoons homemade taco seasoning
- 1/2 cup chicken broth
Instructions
- Add Ingredients: Place all the ingredients into the slow cooker: chicken breasts, fire-roasted diced tomatoes, black beans, sweet corn, diced green chiles, homemade taco seasoning, and chicken broth.
- Cook: Cover the slow cooker and cook on high for 4 hours to ensure the chicken is fully cooked and flavors meld together. Alternatively, cook on low for 8 hours if preferred.
- Shred Chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks until fully pulled apart.
- Combine: Return the shredded chicken to the slow cooker and stir to combine with the other ingredients.
- Thicken: Let the mixture set for 15 minutes in the slow cooker uncovered to allow the sauce to thicken before serving.
Notes
- An alternative cooking method is using a pressure cooker: cook all ingredients on high pressure for 10 minutes, then allow a 10-minute natural release followed by a quick release of remaining pressure.
- Always shred the chicken before serving to ensure easy eating and better sauce absorption.
- For extra flavor, serve with toppings such as shredded cheese, sour cream, cilantro, or avocado slices.
- Homemade taco seasoning can be substituted with store-bought taco seasoning if short on time.
