Crock Pot Mexican Chicken

Slow cooker or Crock Pot meals are regularly on the menu at our house! This Crock Pot Mexican Chicken is one of the easiest dinner recipes and it is absolutely delicious.

I don’t know what it is about chicken cooked in a slow cooker, but it turns out so juicy and perfectly cooked EVERY time with zero effort. There are many days where I am at work all day, and throwing some chicken in the Crock Pot before leaving and knowing I will have a perfect meal ready when I get home is just so reassuring.

Ingredients

• Chicken Breast
• Black Beans
• Corn
• Picante Sauce
• Shredded Cheddar
• Tortillas, optional
• Taco toppings!

How to Make Crock Pot Mexican Chicken

This recipe is SO easy!

Start by mixing together the beans, corn, and picante sauce in a large crock pot/slow cooker. Place the chicken breasts on top of that mixture and season with taco seasoning if you’d like. Cover and cook on high for 2 1/2 hours, or until chicken is tender and at a temp of 160-165. I recommend using a meat thermometer! Shred the chicken and return to slow cooker. Sprinkle with shredded cheese, cover and cook until melted. Serve over rice or as tacos with your favorite toppings.

Recommended Toppings

So, what are the best toppings for this recipe? That is really up to what you and what you like on your tacos/bowls! My favorites are…

• sour cream
• queso
• diced pickled jalapeno
• chopped cilantro
• black olives
• crushed Doritos

This recipe is so versatile, too! Once you make the Crock Pot Mexican Chicken, you can make tostadas by baking in the oven with corn tortillas, street tacos, burritos, burrito (Chipotle style) bowls, etc! So many delicious options with one super easy slow cooker recipe. It also reheats really well and makes the perfect meal prep for the week. Top with your favorite toppings and enjoy!

Print Pin

Mexican Chicken

This crock pot Mexican chicken makes the perfect tacos or burrito bowls!

Course Main Course

Ingredients

• 1 can black beans drained and rinsed
• 2 cans corn drained
• 1 cup picante sauce
• 2 lbs boneless chicken breast
• 1 cup shredded cheddar cheese
• tortillas optional

Instructions

• Mix together beans, corn, and picante sauce
• Place chicken on top
• Cover and cook on high for 2.5 hours or low for 4-6
• Shred chicken and return to slow cooker
• Sprinkle with shredded cheese & cook until melted
• Serve over rice or as tacos in a tortilla!

Check out my Amazon Kitchen Favorites here!