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Crockpot Mexican Chicken

Crockpot Mexican Shredded Chicken Recipe

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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 lb boneless skinless chicken breasts
  • 1 (16 oz) jar red salsa
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can whole kernel corn, drained
  • 1 packet (1 oz) taco seasoning
  • 1 lime
  • ½ cup chopped fresh cilantro

Method
 

  1. Place the chicken breasts in a 6‑quart slow cooker, sprinkle with taco seasoning, and pour in the salsa, black beans, and corn. Cook on LOW for 6 hours or HIGH for 3 hours.
  2. Remove the chicken, shred with two forks, and return it to the pot.
  3. Stir the chicken back into the mixture, squeeze in the lime juice, add the cilantro, and toss. Serve warm.

Notes

This recipe works beautifully with chicken thighs, just trim visible fat first. If you like a thicker sauce, stir in a few spoonfuls of sour cream or cream cheese after shredding.