crockpot mexican chicken

Crockpot Chicken Tacos are an easy and delicious dinner that only takes 5 minutes to prepare! Mexican shredded chicken is delicious served in tortillas, over rice or on top of a salad, and is a great way to meal prep chicken for the week!

Crockpot Chicken Tacos (Mexican Chicken)

chicken breasts

oz salsa

lime juice

tsp cumin

paprika

¼ tsp chili powder

½ tsp ground coriander

tsp sea salt

tsp black pepper

For serving: tortillas (sour cream, cheese, guacamole, chopped fresh cilantro)

In the container of a slow cooker, add salsa, lime juice and seasonings. Stir to combine.

Add chicken breasts and stir to ensure they are covered with the salsa mixture.

Cover and cook on high for 3 hours or low for 6 hours, until the chicken is tender and easily shredded.

Shred chicken with two forks in the slow cooker and stir it into the salsa mixture.

Cook for an additional 1 hour with the lid slightly ajar (to let moisture escape).

Serve in tortillas with your favorite taco toppings!

https://embed.mediavine.com/videos/owry6pjhcfcokaaiwzv3

An easy prep recipe, this perfectly seasoned crockpot Mexican chicken uses either breasts or thighs and gives you the best tender, juicy, shredded chicken.

Perfectly Seasoned Crockpot Mexican Chicken

lbs boneless skinless chicken thighs ((or breasts))

green chiles ((4 oz))

chicken broth

lime, juice of

tsp chili powder

garlic powder

onion powder

oregano

salt sea salt

tsp pepper

tsp cayenne pepper ((to taste, omit

Make the seasoning by adding all of the seasoning ingredients to a small bowl or jar and mixing.

Add the chicken to the crockpot. Pour the seasoning over the chicken and flip a couple of times to coat both sides.

Add in the chicken broth and green chiles. Squeeze in the lime juice.

Place the cover on the crockpot and cook on low for 8 hours or on high for for 4 hours.

Once the chicken is done, shred with two forks. Serve and enjoy.

Flavor packed Crockpot Mexican Chicken slow cooks all day with black beans, corn and salsa until perfectly tender. Serve it over rice, in tacos, on salads and more! Bonus: You only need 5 ingredients!

Crockpot Mexican Chicken

(10 oz) cans Rotel (mild, original or hot)

Boneless, Skinless Chicken Breasts

oz packet Taco Seasoning

(15.5 oz) can Black Beans, rinsed and drained

oz Frozen Corn Kernels

CROCKPOT DIRECTIONS: Drain the extra liquid out of...

CROCKPOT DIRECTIONS: Drain the extra liquid out of the cans of rotel. Spray crockpot with a little nonstick spray. Spread 1 can of Rotel on the bottom of the crockpot. Lay chicken breasts or thighs on top of the Rotel. Sprinkle half of your taco seasoning onto the chicken.

Top chicken with black beans, corn, and Rotel....

Top chicken with black beans, corn, and Rotel. Then sprinkle on the remaining taco seasoning.

Cook on low heat for 6 to 8...

Cook on low heat for 6 to 8 hours or high heat for 4 hours. Shred chicken and serve as desired!

INSTANT POT DIRECTIONS: Spray bottom of instant pot...

INSTANT POT DIRECTIONS: Spray bottom of instant pot with a little nonstick spray. Add 1 can of rotel (do not drain) to the bottom of the instant pot. Add chicken broth. Lay chicken on top and sprinkle with half of your taco seasoning.

Top chicken with black beans, corn, and second...

Top chicken with black beans, corn, and second can of Rotel. Then sprinkle on the remaining taco seasoning.

Seal the pressure cooker with the lid. Select...

Seal the pressure cooker with the lid. Select Manual (or Pressure Cook button depending on your instant pot model) and cook on high pressure for 15 minutes. Don’t forget, it will take about 10 minutes for the instant pot to come to pressure and then the timer to start counting down. 

When the cook time finishes, let the pot...

When the cook time finishes, let the pot sit undisturbed for a 10 minute natural release (meaning do not touch the instant pot for 10 minutes after it says it’s done cooking). Then turn the steam release knob to Venting to release any remaining pressure and open the lid.

Shred chicken and serve as desired! There will...

Shred chicken and serve as desired! There will be more liquid in the pot when this Mexican Chicken is cooked in the instant pot versus the crockpot. So I like to remove my chicken breasts and shred them in a different bowl and then scoop out the corn/beans/tomatoes with a slotted spoon and add them to the shredded chicken.

https://mediavine-res.cloudinary.com/video/upload/p933abjskqsqhwfakc2m.mp4

This flavor packed Crockpot Mexican Chicken slow cooks all day under a crown of black beans, corn and salsa until perfectly tender. Serve it over rice, in tacos, on salads and more! Bonus: You only need 5 ingredients!

A simple Mexican shredded chicken made in the slow cooker with only three ingredients. This recipe makes such tender and flavorful chicken, you'd never guess it was so easy!

Slow Cooker Mexican Shredded Chicken

boneless, skinless chicken breasts (a little less than 2 pounds)

salsa

taco seasoning

salt (if desired)

In a slow cooker, combine all ingredients and stir. Do not add water. Add a few pinches of salt if your taco seasoning does not contain it.

Cover and cook on low for 5 hours, or on high for 3 hours.&nbsp;

Shred the chicken, either with two forks or with a hand mixer. See Note for more detail.

Return chicken to slow cooker, if you shredded it on a cutting board or plate. Stir and cook uncovered for 30 minutes on High or 60 minutes on Low.

Serve in tacos, enchiladas, burritos, salads, or burrito bowls.

Keep in an airtight container in the fridge for up to 5 days.

Storage Notes

https://mediavine-res.cloudinary.com/video/upload/t_original/v1615305467/iqeL8NAXl.mp4

This slow cooker Mexican shredded chicken uses only three ingredients is super easy to throw together, and is perfect in all your Mexican dishes, from tacos to burritos to salads. Made easily in the Crockpot or Instant Pot, naturally Whole30 and paleo.

3 Ingredient Slow Cooker Mexican Shredded Chicken

Crockpot Mexican Shredded Chicken is cooked low and slow. It&#039;s loaded with seasonings, corn, beans, salsa and more. Serve it over rice, in tacos, over nachos, and more.

Crockpot Mexican Shredded Chicken Recipe

taco seasoning ((1 packet))

corn kernels (drained (1 can))

black beans (drained and rinsed (1 can))

salsa (store-bought

lime (juiced)

cilantro (for garnish)

rice

Add the chicken breasts to the bottom of the crockpot. Season the tops of the chicken breasts with half of the taco seasoning.

Dump

Dump on the corn, beans, salsa, and remaining taco seasoning on top of the chicken.

Cook

Cook on low for 6-8 hours, or until the chicken is cooked through and the internal temperature has reached 165°F.

Shred

Remove the chicken to shred with a fork and return to the crockpot. Stir in the lime juice and garnish with fresh cilantro. Serve immediately over a bed of rice or use for tacos. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1659650033/mt1ys7h6xbvtysjmccit.mp4

Enjoy the savory taste of Crockpot Mexican Shredded Chicken. This slow cooker chicken tastes amazing on tortillas and is great to use in other recipes when preparing chicken flautas and enchiladas.

Crockpot Mexican Shredded Chicken

Crockpot Mexican Chicken is a healthy, dump-and-go meal consisting of chicken, black beans, corn, and tomatoes. Serve it in tacos, burritos, or rice bowls with all your favorite toppings!

corn

chicken breasts ((or frozen chicken tenders))

can tomatoes with green chiles

can black beans

cilantro (chopped)

lime

Grease the bottom of a slow cooker with cooking spray.

Spread corn into the bottom of the pot and lay chicken on top. Sprinkle chicken with taco seasoning. Layer on tomatoes and then black beans.

Cook on low for 4 hours for fresh chicken breasts or frozen tenders. (Cook 5 hours for frozen chicken breasts.)

Shred chicken with two forks. (To avoid scratching the bottom of the pot, shred on a cutting board.) Stir in cilantro and lime juice.

Serve in tortillas, burritos, or rice bowls. Top with cheese, avocado, sour cream, and/or salsa.

A super easy and delicious Crock Pot Mexican chicken recipe that works well for tacos, casseroles, salads, soup, burritos, enchiladas, rice bowls, and more!

Crockpot Mexican Chicken {Crockpot Chicken Tacos}

(14.5 oz) can fire-roasted diced tomatoes, not drained

(4 oz) can diced green chiles, not drained

onion ((I use frozen diced onion

chicken breasts chicken thighs

cilantro

Place ½ of the tomatoes, half of the chilies, and half of the onion in the bottom of a slow cooker. Place chicken on top.

Sprinkle taco seasoning over chicken. Add remaining tomatoes, chilies, and onion on top of chicken.

Cook on LOW for 4-6 hours or on HIGH for 2-3 hours.

Remove the chicken to a cutting board and use two forks to shred the meat. Stir the shredded chicken back into the sauce and cook for a few more minutes, until warmed through.

For the Slow Cooker:

Place ½ of the tomatoes, half of the chilies, and half of the onion in the bottom of an Instant Pot or pressure cooker. Place chicken on top.

Secure the lid on the pot. Close the pressure-release valve.

Select “Poultry” or “Manual” setting. Set the time to 8 minutes for fresh chicken breasts, or 13 minutes for frozen chicken breasts. (These times are for typical 6-8 ounce chicken breasts. If yours are larger, add a couple of minutes.)

When done, let the pressure naturally release for at least 5 minutes. After that, you can turn the valve to "vent" for quick release if you're in a hurry, or continue natural release.

Remove chicken to a cutting board; shred with two forks.

Return chicken to pot, stir, and serve.

For the Instant Pot:

WE had this tonight the only thing I changed was I used homemade taco seasoning due to sodium restrictions and added a ton of crushed red peppers.  It was great! The only reason I am giving it 4/5 stars is because of the insane amount of sodium per serving.  My husband had it in tacos and I ate it as a soup and it was TASTY

As a bachelor, I always look for recipes that are simple to prepare and easy to cook. I have used this recipe as a base to create all sorts of things, and I just wanted to take the time to thank you sincerely. I've taken a look just now at the other Instant Pot recipes you have on the site, and the Root Beer Chicken looks like it's right up my alley - I'll be trying that one next! Meal prep is simple and easy with recipes like these and make my life much easier. Thank you very much!

Tangy Mexican Chicken that is so versatile. Stores great as a freezer meal!

Crockpot Mexican Pineapple Chicken

Boneless Skin-less Chicken Breasts

Rotel Tomatoes (undrained)

Pineapple Tid-bits (undrained)

Black Beans (rinsed and drained)

corn (drained)

Cumin

Chili Powder

Garlic Salt

Salt and Pepper to taste

Avocado

Cilantro

Lime Juice

Cheese

Combine all ingredients in a crockpot and stir.

Cook on low for 6 hours.

When meat is tender, shred and season with salt and pepper as desired.

Serve over rice, quinoa, in burritos, quesadillas, or over nachos.

Garnish as desired but avocado, cilantro and lime are my favorites!

Combine all ingredients except garnishes in a freezer safe bag.

Remove as much air as possible and seal. Label and freeze for up to 3 months.

For a freezer meal:

Made this yesterday over rice with lime and avocado, and it was absolutely delicious! I made no changes to the recipe, except I used roasted garlic powder because I don't have garlic salt. I was amazed with the amount of flavor with so few ingredients, but everything was balanced and so satisfying! Had it again today in a flour tortilla and it was just as good. I will be making this again and again I'm sure. It was simple and quick, and I love that!

So easy! Love it with lime juice and avocado!

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The most viewed crockpot mexican chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine