Description
This Crockpot Mexican Chicken recipe is a flavorful and easy-to-make dish perfect for busy days. Tender chicken breasts are slow-cooked with a blend of taco seasoning, salsa, and spices, resulting in juicy, shreddable meat infused with Mexican-inspired flavors. Optional corn and black beans add extra texture and nutrition, while fresh cilantro provides a bright finishing touch. Serve this versatile shredded chicken in tacos, burritos, bowls, or over rice for a delicious meal.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1 packet taco seasoning (or homemade seasoning mix)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp paprika
Liquids
- 1 cup salsa (mild or spicy, based on preference)
- 1/2 cup chicken broth
- 1 tbsp lime juice
Optional Vegetables
- 1/2 cup frozen corn (optional)
- 1/2 cup black beans, drained and rinsed (optional)
Garnish
- Fresh cilantro (for garnish)
Instructions
- Prepare the Chicken: Place the chicken breasts into the bottom of the crockpot, ensuring they are evenly spread out.
- Mix the Seasoning: In a small bowl, combine taco seasoning, ground cumin, chili powder, garlic powder, onion powder, black pepper, and paprika to create a robust spice blend.
- Season the Chicken: Sprinkle the prepared seasoning mix evenly over the chicken breasts to ensure consistent flavor throughout.
- Add the Liquids: Pour the salsa, chicken broth, and lime juice over the seasoned chicken, which will keep the meat moist and infuse it with tangy, savory notes.
- Add Extra Veggies (Optional): If desired, add frozen corn and drained black beans into the crockpot to add texture, color, and nutrition to the dish.
- Cook the Chicken: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked, tender, and shreds easily with a fork.
- Shred the Chicken: Using two forks, shred the chicken directly inside the crockpot, mixing it well into the juices and spices for maximum flavor absorption.
- Serve: Serve the shredded Mexican chicken in tacos, burritos, bowls, or over rice, garnished with fresh cilantro for a bright, herbal finish.
Notes
- For a spicier dish, use a spicy salsa and consider adding a pinch of cayenne pepper to the seasoning mix.
- Use homemade taco seasoning to control the sodium and preservatives found in store-bought packets.
- The cooked chicken can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Shredded chicken can be used in a variety of dishes including salads, quesadillas, or even soups.
- If you want a thicker sauce, remove the chicken once cooked and simmer the remaining liquids in a pan to reduce before mixing back in.
