Description
Crockpot Mexican Chicken is a mouthwatering dish that combines tender chicken, vibrant veggies, and zesty spices for a hassle-free meal your family will love.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup fresh salsa (store-bought or homemade)
- 1 cup sweet corn (canned or frozen)
- 1 cup bell peppers, diced
- 2 tsp cumin
- 2 tsp chili powder
- 3 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 2 tbsp fresh lime juice
- Salt and pepper to taste
Instructions
- Gather all ingredients on your kitchen counter.
- Layer the chicken breasts at the bottom of your crockpot.
- Add black beans, corn, diced bell peppers, garlic, salsa, cumin, chili powder, salt, pepper, lime juice, and chicken broth on top.
- Stir gently to combine all ingredients.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked through (internal temperature of 165°F), shred the chicken directly in the crockpot using two forks and stir again before serving.
Notes
- Feel free to substitute chicken thighs for added richness.
- For a spicier kick, consider adding diced jalapeños or more chili powder.
- Garnish with fresh cilantro before serving for an extra burst of flavor.
- Prep Time: 15 minutes
- Cook Time: Low for 6-8 hours or High for 3-4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 5g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg