Description
This Slow Cooker Mexican Shredded Chicken is the perfect base for tacos, salads, or meal prep! With minimal effort, you can create a flavorful chicken that’s perfect for busy weeknights. Just add all the ingredients to your crock pot
Ingredients
Gathering the right ingredients is crucial for achieving that authentic Mexican flavor with your Crock Pot chicken. Here’s what you’ll need:
- 2 lbs boneless, skinless chicken thighs (for tender juiciness; you can substitute with chicken breasts or even tofu for a vegetarian option)
- 1 can (14.5 oz) diced tomatoes (choose fire-roasted for an extra flavor punch)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or fresh, either adds sweetness)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 jalapeño, finely chopped (optional, for heat)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
-
Prepare the Hardware
Start by taking out your Crock Pot. This kitchen hero will do the heavy lifting for you, so make sure it’s clean and ready to go. -
Make the Sauce
In a mixing bowl, combine the diced tomatoes, black beans, corn, onion, garlic, chili powder, cumin, paprika, and any optional jalapeño. Stir it together until well-mixed. This sauce will form the base for flavor. -
Lay Down the Chicken
Place the chicken thighs at the bottom of the Crock Pot. They should form a single layer to cook evenly, ensuring maximum flavor absorption. -
Add the Sauce
Pour the mixed sauce over the chicken, gently pressing it down to ensure everything is nicely coated. Sprinkle salt and pepper over the top. -
Set It and Forget It
Cover the Crock Pot, set it to low for 6-8 hours or high for 4 hours, and go about your day. The Crock Pot does all the magic here, breaking down the chicken and melding the flavors beautifully. -
Shred and Serve
When cooking time is up, shred the cooked chicken inside the pot using two forks. Before serving, taste and adjust seasoning if necessary. Garnish with fresh cilantro and serve with lime wedges for a zesty kick!
Notes
Store: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
Freeze: After cooling, transfer leftover chicken to a freezer-safe bag or airtight container and freeze for up to 3 months. For best results, thaw overnight in the refrigerator before reheating.
Reheat: Place the desired portion of chicken in a microwave-safe container and heat until warm. If the chicken is dry, add a little broth or salsa to moisten.
Rotel Alternatives: Swap Rotel with your favorite salsa, such as smoky salsa morita for an authentic flavor, or salsa verde for a fun twist. You can also use plain canned diced tomatoes, but consider adding diced jalapeños, Serrano peppers, or canned diced green chiles for extra flavor.
Add-Ins: Boost the dish with extra veggies like diced onions, bell peppers, corn, and spicy peppers. For added fiber, include a can of drained beans!
Frozen Chicken: You can cook this recipe with frozen chicken breasts, just ensure you allow the full 8 hours for cooking.
Burrito Bowls: For a twist, skip the tortillas and serve the chicken over cilantro lime rice, topped with your favorite fixings.
- Prep Time: 10 Minutes
- Cook Time: 3 Hours
Nutrition
- Calories: 280
- Fat: 7g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g