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Homemade Crockpot Mexican Shredded Chicken recipe photo

Crockpot Mexican Shredded Chicken

This Crockpot Mexican Shredded Chicken is an effortless weeknight dinner packed with flavor!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1 pound boneless, skinless chicken breasts (thighs also work)
  • 1 ounce taco seasoning (store-bought or homemade)
  • 15 ounces canned corn kernels (drained; fresh or frozen also works)
  • 15 ounces canned black beans (drained and rinsed)
  • 1 cup salsa (store-bought, homemade, or try salsa verde)
  • 1 unit lime juice (juice of 1 lime)
  • 1 tablespoon minced fresh cilantro (for garnish)
  • 1 cup cooked rice (optional, for serving)

Equipment

  • Crockpot
  • Measuring cups and spoons
  • Spoon or spatula
  • Fork

Method
 

Cooking Steps:
  1. Start by gathering all your ingredients. This makes the cooking process smoother and ensures you have everything you need.
  2. Place the boneless, skinless chicken breasts (or thighs) at the bottom of the crockpot. Make sure they’re spread out evenly.
  3. Evenly sprinkle the taco seasoning over the chicken. This will infuse the chicken with delicious flavors as it cooks.
  4. Add the drained corn and rinsed black beans on top of the chicken. These ingredients not only add flavor but also texture and nutrition.
  5. Pour the salsa over the mixture in the crockpot. If you’re feeling adventurous, try using salsa verde for a twist!
  6. Squeeze the juice of one lime over the top. This will brighten the flavors and add a fresh zing to the dish.
  7. 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.
  8. 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.
  9. 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.