Crockpot Mexican Shredded Chicken
Are you ready to transform your weeknight dinner routine? This Crockpot Mexican Shredded Chicken is the answer to your culinary prayers! With just a handful of ingredients, you can create a flavorful and satisfying meal that will have your family asking for seconds. The beauty of this dish lies in its simplicity and the fact that it cooks itself while you go about your day. Whether you’re serving it over rice, in tacos, or in a burrito bowl, this recipe is sure to become a staple in your home.
What You’ll Love About This Recipe
This Crockpot Mexican Shredded Chicken is loaded with flavor and incredibly versatile. Here’s what you’ll love about it:
- Easy Preparation: Simply toss everything into the crockpot and let it do the work.
- Flavorful Ingredients: The combination of taco seasoning, salsa, corn, and black beans creates a deliciously savory dish.
- Meal Prep Friendly: Make a big batch and enjoy it throughout the week.
- Customizable: Serve it in various ways – on rice, in tacos, or even on a salad!
What You’ll Gather
To make this mouthwatering Crockpot Mexican Shredded Chicken, you’ll need the following ingredients:
- 1 pound boneless, skinless chicken breasts (thighs also work)
- 1 ounce taco seasoning (store-bought or homemade)
- 15 ounces canned corn kernels, drained (1 can; fresh or frozen also works)
- 15 ounces canned black beans, drained and rinsed (1 can)
- 1 cup salsa (store-bought, homemade, or try salsa verde)
- Juice of 1 lime
- 1 tablespoon minced fresh cilantro (for garnish)
- 1 cup cooked rice (optional, for serving)
Toolbox for This Recipe
Before you dive into cooking, make sure you have these handy tools ready:
- Crockpot: The star of the show, essential for slow cooking.
- Measuring Cups and Spoons: For accurate ingredient amounts.
- Spoon or Spatula: For mixing and serving.
- Fork: To shred the chicken after cooking.
Crockpot Mexican Shredded Chicken Cooking Guide
Let’s get cooking! Follow these simple steps to create your Crockpot Mexican Shredded Chicken:
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients. This makes the cooking process smoother and ensures you have everything you need.
Step 2: Add Chicken to the Crockpot
Place the boneless, skinless chicken breasts (or thighs) at the bottom of the crockpot. Make sure they’re spread out evenly.
Step 3: Sprinkle Taco Seasoning
Evenly sprinkle the taco seasoning over the chicken. This will infuse the chicken with delicious flavors as it cooks.
Step 4: Layer in the Veggies
Add the drained corn and rinsed black beans on top of the chicken. These ingredients not only add flavor but also texture and nutrition.
Step 5: Pour in Salsa
Pour the salsa over the mixture in the crockpot. If you’re feeling adventurous, try using salsa verde for a twist!
Step 6: Squeeze Lime Juice
Squeeze the juice of one lime over the top. This will brighten the flavors and add a fresh zing to the dish.
Step 7: Cook
Cover the crockpot and set it to low for 6-8 hours or high for 3-4 hours. The longer it cooks, the more tender the chicken will become.
Step 8: Shred the Chicken
Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and mix it with the other ingredients.
Step 9: Serve and Garnish
Serve the Crockpot Mexican Shredded Chicken over cooked rice or in tacos. Garnish with fresh cilantro for a pop of color and flavor.
Holiday-Friendly Variations
Spice things up with these fun variations for your Crockpot Mexican Shredded Chicken:
- Spicy Kick: Add diced jalapeños or a splash of hot sauce for extra heat.
- Cheesy Delight: Stir in shredded cheese before serving for a creamy texture.
- Veggie Boost: Incorporate diced bell peppers or zucchini for added veggies.
- Southwestern Twist: Include roasted red peppers and corn for a different flavor profile.
Easy-to-Miss Gotchas
When making your Crockpot Mexican Shredded Chicken, keep these tips in mind:
- Make sure to drain and rinse the black beans to remove excess sodium.
- Don’t skip the lime juice; it’s key for brightening the flavors.
- Check the seasoning level of your taco seasoning – if it’s spicy, adjust the amount according to your preference.
- Allow for adequate cooking time; undercooked chicken will not shred easily.
Storing Tips & Timelines
To ensure you get the most out of your Crockpot Mexican Shredded Chicken, follow these storage tips:
- Refrigerator: Store any leftovers in an airtight container for up to 4 days.
- Freezer: This dish freezes well! Store in a freezer-safe container for up to 3 months.
- Reheating: Reheat on the stovetop or in the microwave until heated through.
Frequently Asked Questions
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken! Just add an extra hour of cooking time if cooking on high or an extra 2-3 hours if cooking on low.
What can I serve with this shredded chicken?
You can serve this Crockpot Mexican Shredded Chicken over rice, in tacos, in burritos, or on top of a salad. The options are endless!
How can I make it less spicy for kids?
To make it milder, use a mild taco seasoning and opt for a less spicy salsa. You can also omit any additional spicy ingredients.
Can I make this in an Instant Pot instead?
Absolutely! Cook on high pressure for about 15 minutes, then naturally release for 10 minutes before shredding the chicken.
Bring It Home
This Crockpot Mexican Shredded Chicken is not just a meal; it’s an experience. The aroma that fills your home while it cooks is simply irresistible. With minimal effort and maximum payoff, this dish is perfect for busy weeknights or casual gatherings with friends and family.
Incorporate this recipe into your meal planning rotation, and you’ll never run out of delicious ways to enjoy it. Whether you’re prepping for a busy week or hosting a festive gathering, this versatile chicken will satisfy everyone’s cravings.
Embrace the ease of crockpot cooking, and let the flavors of Mexico dance on your palate. Enjoy your cooking adventure!
Crockpot Mexican Shredded Chicken
Ingredients
Equipment
Method
- Start by gathering all your ingredients. This makes the cooking process smoother and ensures you have everything you need.
- Place the boneless, skinless chicken breasts (or thighs) at the bottom of the crockpot. Make sure they’re spread out evenly.
- Evenly sprinkle the taco seasoning over the chicken. This will infuse the chicken with delicious flavors as it cooks.
- Add the drained corn and rinsed black beans on top of the chicken. These ingredients not only add flavor but also texture and nutrition.
- Pour the salsa over the mixture in the crockpot. If you’re feeling adventurous, try using salsa verde for a twist!
- Squeeze the juice of one lime over the top. This will brighten the flavors and add a fresh zing to the dish.
- Cover the crockpot and set it to low for 6-8 hours or high for 3-4 hours. The longer it cooks, the more tender the chicken will become.
- Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and mix it with the other ingredients.
- Serve the Crockpot Mexican Shredded Chicken over cooked rice or in tacos. Garnish with fresh cilantro for a pop of color and flavor.
Notes
- Store leftovers in an airtight container for up to 4 days.
- This dish freezes well; store in a freezer-safe container for up to 3 months.
- Reheat on the stovetop or microwave until heated through.
