Crockpot Mexican Shredded Chicken
Slow-cooked Mexican-style shredded chicken with corn, black beans, and salsa. Serve with rice or use for tacos.
Equipment
- Crockpot
Ingredients
Ingredients
- 1 1/2 poundsboneless skinless chicken breaststhighs also work
- 1 ouncetaco seasoningstore bought orhomemade
- 15 ouncescanned corn kernelsdrained 1 can, fresh or frozen also work
- 15 ouncescanned black beansdrained and rinsed 1 can
- 1 cupsalsastore-bought homemadeor trysalsa verde
- 1/2 limejuiced
- 1 tablespoonminced fresh cilantrofor garnish
- 1 cupcooked riceoptional for serving
Instructions
Instructions
- Place 1½ pounds boneless, skinless chicken breasts in the bottom of the crockpot in a single layer. Sprinkle half of the 1 ounce taco seasoning over the chicken.
- Drain the 15 ounces canned corn kernels and the 15 ounces canned black beans (rinse the beans), then add both to the crockpot on top of the chicken.
- Pour 1 cup salsa over the corn, beans, and chicken. Sprinkle the remaining half of the 1 ounce taco seasoning evenly over everything.
- Cover and cook on low for 6–8 hours, or until the chicken is cooked through and the internal temperature reaches 165°F.
- Remove the chicken from the crockpot to a plate or cutting board and shred it with two forks.
- Return the shredded chicken to the crockpot and stir to combine with the corn, beans, salsa, and juices.
- Stir in the juice of ½ lime.
- Garnish with 1 tablespoon minced fresh cilantro.
- Serve immediately — optionally over 1 cup cooked rice or use for tacos.
Notes
For the best results, I recommend cooking this chicken on low. If you’re pressed for time, you can cook the chicken on high for 3-4 hours instead.
Shred the chicken using two forks, use meat shredding claws, or toss the meat in the bowl of a stand mixer and let it do the work for you.
Shred the chicken using two forks, use meat shredding claws, or toss the meat in the bowl of a stand mixer and let it do the work for you.