Description
This Crockpot Mexican Chicken is a flavorful, easy-to-make slow cooker recipe featuring tender shredded chicken breasts simmered in a vibrant blend of taco seasoning, salsa, and spices. Perfect for tacos, burritos, bowls, or rice dishes, it offers a delicious and versatile meal with minimal prep and all-day slow cooking.
Ingredients
Scale
Chicken and Protein
- 4 boneless, skinless chicken breasts
Seasonings and Spices
- 1 packet taco seasoning (or homemade seasoning mix)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp paprika
Liquids
- 1 cup salsa (mild or spicy, based on preference)
- 1/2 cup chicken broth
- 1 tbsp lime juice
Optional Add-ins and Garnish
- 1/2 cup frozen corn (optional)
- 1/2 cup black beans, drained and rinsed (optional)
- Fresh cilantro (for garnish)
Instructions
- Prepare the Chicken: Place the chicken breasts into the bottom of the crockpot, ensuring they are evenly spaced for even cooking.
- Mix the Seasoning: In a small bowl, thoroughly combine the taco seasoning, ground cumin, chili powder, garlic powder, onion powder, black pepper, and paprika to create a well-blended seasoning mix.
- Season the Chicken: Sprinkle the seasoning mixture evenly over the chicken breasts, coating them on all sides to infuse the flavors deeply during cooking.
- Add the Liquids: Pour the salsa, chicken broth, and lime juice over the seasoned chicken, allowing the liquid to cover and surround the chicken breasts for moisture and taste.
- Add Extra Veggies (Optional): If desired, add the frozen corn and black beans into the crockpot for added texture, flavor, and nutrition.
- Cook the Chicken: Cover the crockpot and cook on low heat for 6-7 hours or on high heat for 3-4 hours until the chicken is tender and easily shreddable with a fork.
- Shred the Chicken: Once the chicken is cooked, use two forks to shred it directly in the crockpot, mixing it well into the cooking juices and seasoning for maximum flavor distribution.
- Serve: Serve the shredded Mexican chicken in tacos, burritos, bowls, or over rice, garnished with fresh cilantro to add a fresh and vibrant finish to your dish.
Notes
- You can substitute chicken thighs for a juicier outcome if preferred.
- Adjust the spiciness of the salsa or seasoning according to your heat tolerance.
- For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow excess liquid to evaporate.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with tortillas, rice, or as a topping for nachos for different meal options.
