Step 1

Add the chicken breasts or thighs to the Crockpot.

Step 2

Pour the salsa and sprinkle the taco seasoning over the chicken. Mix to coat the chicken evenly.

Step 3

Add the black beans and corn to the Crockpot. Stir to combine all ingredients.

Step 4

Cover and cook on low for 6-8 hours or on high for 4-6 hours. Or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Step 5

Remove the chicken from the Crockpot and shred it using two forks. Return the shredded chicken to the Crockpot and mix well with the juices.

Step 6

If desired, add a squeeze of fresh lime juice and a sprinkle of chopped cilantro. Stir to combine, and top with shredded cheese for an extra layer of flavor.

Step 7

Serve the Mexican shredded chicken in tacos, burritos, enchiladas, salads, or rice bowls. Enjoy!