Description
This Crockpot Mexican Shredded Chicken is a flavorful, easy-to-make recipe perfect for a weeknight meal. Tender chicken breasts slow-cooked with taco seasoning, corn, black beans, and salsa, then shredded and garnished with lime juice and fresh cilantro. Serve it over rice or use it as a filling for tacos for a versatile and delicious dish.
Ingredients
Scale
Chicken and Seasoning
- 1½ pounds boneless, skinless chicken breasts (thighs also work)
- 1 ounce taco seasoning (store-bought or homemade)
Vegetables and Extras
- 15 ounces canned corn kernels, drained (1 can) (fresh or frozen also works)
- 15 ounces canned black beans, drained and rinsed (1 can)
- 1 cup salsa
- ½ lime, juiced
- 1 tablespoon minced fresh cilantro (for garnish)
Optional Serving
- 1 cup cooked rice (optional, for serving)
Instructions
- Prepare the Chicken: Add the chicken breasts to the bottom of the crockpot. Season the tops of the chicken breasts with half of the taco seasoning evenly to ensure the flavors penetrate the meat.
- Add Remaining Ingredients: Layer the corn, black beans, salsa, and the remaining taco seasoning on top of the chicken in the crockpot, distributing them evenly for consistent flavor.
- Cook Low and Slow: Cover and cook on low for 6 to 8 hours, or until the chicken is fully cooked and reaches an internal temperature of 165°F, resulting in tender, shreddable meat.
- Shred the Chicken: Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot and stir in the fresh lime juice to brighten the flavors. Garnish with minced cilantro for freshness.
- Serve: Serve immediately over a bed of cooked rice, or use the shredded chicken as a flavorful filling for tacos. Enjoy your delicious Mexican-style shredded chicken!
Notes
- Using chicken thighs will add more moisture and flavor if preferred over breasts.
- For a spicier dish, add diced jalapeños or more chili powder to the seasoning mix.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- This recipe is easily doubled to serve a larger crowd.
- Serve with toppings like shredded cheese, sour cream, or avocado slices for added richness.
