Description
This Mexican Chicken Crock Pot recipe is a flavorful, easy-to-make slow cooker dish featuring tender shredded chicken cooked with black beans, corn, and diced tomatoes with green chilies. Perfect for meal prep, freezer meals, or a hearty weeknight dinner, it offers a rich combination of Mexican spices and the option to add cream cheese for extra creaminess. Serve it with rice, tortillas, or over salad garnished with cilantro and lime for a deliciously satisfying meal.
Ingredients
Scale
Chicken and Vegetables
- 2 pounds boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies (such as Rotel)
- 1 cup salsa
- 1 small onion, chopped
Spices
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional and Garnish
- 4 oz cream cheese (optional, for creamier texture)
- Chopped cilantro, for garnish
- Lime wedges, for garnish
Instructions
- Prepare the Slow Cooker: Place the chicken breasts at the bottom of the slow cooker, ensuring they are spread evenly.
- Add Ingredients and Seasonings: Add black beans, corn, diced tomatoes with green chilies, salsa, chopped onion, and all the spices over the chicken. Gently stir to combine, mixing the seasonings with the ingredients around the chicken without fully covering it.
- Cook the Chicken: Cover the crock pot and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked through and tender enough to shred.
- Shred the Chicken: Using two forks, shred the chicken directly in the slow cooker, mixing gently to combine with the beans and vegetables.
- Add Cream Cheese (Optional): If using, add the cream cheese now and stir until it melts completely and incorporates into the dish. Let cook for an additional 15 minutes on low to heat through.
- Adjust and Serve: Taste the mixture and adjust seasoning if necessary. Serve hot with your choice of rice, tortillas, or over a fresh salad. Garnish with chopped cilantro and a squeeze of fresh lime juice for added brightness.
Notes
- Great for meal prep and can be frozen for later use.
- To add heat, include chopped jalapeños or extra chili powder during cooking.
- For a low-carb option, serve over cauliflower rice or in lettuce wraps instead of traditional rice or tortillas.
- The cream cheese is optional but adds a creamy texture and rich flavor to the dish.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4 g
- Sodium: 530 mg
- Fat: 7.5 g
- Saturated Fat: 3.2 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 85 mg
