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Homemade Crockpot Mexican Shredded Chicken photo

Crockpot Mexican Shredded Chicken

This Crockpot Mexican Shredded Chicken is SO EASY! Just toss the ingredients in, set it, and enjoy vibrant flavors in every bite.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 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)
  • 1 unit lime (juice of 1)
  • 1 tablespoon minced fresh cilantro (for garnish)
  • 1 cup cooked rice (optional, for serving)

Equipment

  • Crockpot
  • Measuring cups and spoons
  • Shredding tool
  • Large mixing bowl

Method
 

Instructions
  1. 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.
  2. Sprinkle the 1 ounce of taco seasoning evenly over the chicken. This will infuse your meat with that iconic spicy flavor.
  3. 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.
  4. 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.
  5. Squeeze the juice of 1 lime over the mixture. The acidity from the lime brightens up the flavors and balances the spices beautifully.
  6. 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.
  7. 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.