Crockpot Mexican Shredded Chicken
If you’re looking for a delicious, hassle-free dinner that practically cooks itself, look no further than this Crockpot Mexican Shredded Chicken. This recipe is a game-changer, bringing you the vibrant flavors of Mexican cuisine right to your kitchen. Whether it’s Taco Tuesday or a cozy family night, this shredded chicken is perfect for tacos, burritos, or serving over rice. Just toss the ingredients into your slow cooker, set it, and let the magic happen!
Why This Recipe Belongs in Your Rotation
This Crockpot Mexican Shredded Chicken is not just easy to make; it’s also incredibly versatile. The tender, flavorful chicken can be used in various dishes, ensuring you never get bored. Plus, it’s packed with protein and fiber from the beans and corn, making it a nutritious choice for any meal. Whether you’re meal prepping for the week or feeding a crowd, this recipe is sure to please.
Your Shopping Guide
When it comes to making this scrumptious dish, here’s what you’ll need:
- 1 pound boneless, skinless chicken breasts (thighs also work for added flavor)
- 1 ounce taco seasoning (store-bought or homemade)
- 15 ounces canned corn kernels (drained; fresh or frozen also work)
- 15 ounces canned black beans (drained and rinsed)
- 1 cup salsa (store-bought or homemade; try salsa verde for a twist)
- Juice of 1 lime
- 1 tablespoon minced fresh cilantro (for garnish)
- 1 cup cooked rice (optional, for serving)
Equipment at a Glance
To make your cooking experience seamless, gather the following equipment:
- Crockpot – The star of the show; choose one with a good capacity.
- Measuring cups and spoons – Accuracy is key for the perfect flavor.
- Shredding tool – Two forks work perfectly for shredding chicken.
- Large mixing bowl – For mixing ingredients if needed.
Crockpot Mexican Shredded Chicken: From Prep to Plate
This recipe is delightfully straightforward. Follow these simple steps for a mouthwatering meal:
Step 1: Prepare the Chicken
Start by placing the 1 pound of boneless, skinless chicken breasts in the bottom of your crockpot. If you prefer, you can use thighs for a richer flavor.
Step 2: Add Seasoning
Sprinkle the 1 ounce of taco seasoning evenly over the chicken. This will infuse your meat with that iconic spicy flavor.
Step 3: Incorporate the Veggies
Next, add the 15 ounces of drained corn kernels and the 15 ounces of drained and rinsed black beans. These ingredients not only add flavor but also a delightful texture and nutritional punch.
Step 4: Mix in the Salsa
Pour in 1 cup of your favorite salsa over the chicken and veggies. This is where the dish gets its moisture and extra kick. For a unique twist, consider using salsa verde instead.
Step 5: Squeeze in Lime Juice
Squeeze the juice of 1 lime over the mixture. The acidity from the lime brightens up the flavors and balances the spices beautifully.
Step 6: Cook It Low and Slow
Cover your crockpot and set it to low for 6 to 8 hours or high for 3 to 4 hours. The longer, the better, as this allows the chicken to become incredibly tender.
Step 7: Shred and Serve
Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot and mix it with the other ingredients. Serve your Crockpot Mexican Shredded Chicken over rice, in tacos, or on a salad bed for a fresh twist.
Ingredient Flex Options
Feel free to customize this recipe based on your taste preferences or what you have on hand:
- Protein Variations: Use turkey or lean beef if you’re looking for a change.
- Spiciness: Add diced jalapeños or a splash of hot sauce for extra heat.
- Beans: Substitute black beans with pinto beans or kidney beans.
- Vegetable Additions: Throw in diced bell peppers or zucchini for added nutrition.
Easy-to-Miss Gotchas
While this recipe is simple, here are a few tips to ensure success:
- Make sure to drain and rinse the beans properly to avoid excess sodium.
- Don’t skip the lime juice; it’s critical for flavor balance.
- Check your crockpot settings; cooking times may vary based on the model.
- For a thicker consistency, remove the lid for the last 30 minutes of cooking.
Refrigerate, Freeze, Reheat
If you have leftovers (which is often the case with this delicious dish!), here’s how to store them:
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm on the stovetop over low heat, or microwave in a covered bowl until heated through.
Reader Q&A
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken breasts; however, make sure to cook it on high for 4 to 5 hours instead of low to ensure it’s fully cooked.
What can I serve with Crockpot Mexican Shredded Chicken?
This shredded chicken is perfect in tacos, burritos, or over rice. You can also serve it with a side of tortilla chips and guacamole for a fun appetizer.
Can I make this recipe in an Instant Pot?
Absolutely! You can cook it in an Instant Pot on high pressure for about 10-12 minutes, then quick release the pressure before shredding.
How spicy is this dish?
The spice level depends on the taco seasoning you use. If you prefer a milder flavor, choose a mild seasoning mix, or make your own with spices like cumin and paprika.
The Takeaway
Crockpot Mexican Shredded Chicken is a versatile, flavorful dish that deserves a spot in your dinner rotation. With minimal prep and maximum flavor, it’s perfect for busy weeknights or casual gatherings. You can customize it to suit your tastes, and the leftovers are just as tasty. So, gather your ingredients, set your crockpot, and get ready to enjoy a delicious meal that’s sure to impress!
This recipe not only simplifies your cooking routine but also allows you to savor the rich, bold flavors of Mexican cuisine. Whether you’re dishing it up for family or friends, this Crockpot Mexican Shredded Chicken is bound to become a favorite in your home. Enjoy!
Crockpot Mexican Shredded Chicken
Ingredients
Equipment
Method
- Start by placing the 1 pound of boneless, skinless chicken breasts in the bottom of your crockpot. If you prefer, you can use thighs for a richer flavor.
- Sprinkle the 1 ounce of taco seasoning evenly over the chicken. This will infuse your meat with that iconic spicy flavor.
- Next, add the 15 ounces of drained corn kernels and the 15 ounces of drained and rinsed black beans. These ingredients not only add flavor but also a delightful texture and nutritional punch.
- Pour in 1 cup of your favorite salsa over the chicken and veggies. This is where the dish gets its moisture and extra kick. For a unique twist, consider using salsa verde instead.
- Squeeze the juice of 1 lime over the mixture. The acidity from the lime brightens up the flavors and balances the spices beautifully.
- Cover your crockpot and set it to low for 6 to 8 hours or high for 3 to 4 hours. The longer, the better, as this allows the chicken to become incredibly tender.
- Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot and mix it with the other ingredients. Serve your Crockpot Mexican Shredded Chicken over rice, in tacos, or on a salad bed for a fresh twist.
Notes
- Make sure to drain and rinse the beans properly to avoid excess sodium.
- Don’t skip the lime juice; it’s critical for flavor balance.
- Check your crockpot settings; cooking times may vary based on the model.
- For a thicker consistency, remove the lid for the last 30 minutes of cooking.
