Slow Cooker Mexican Chicken
Updated March 19, 2020
Slow Cooker Mexican Chicken-this easy crockpot Mexican chicken is perfect for making tacos, burritos, or salads. You can also serve it over rice or quinoa for a simple dinner.
Pin this now to find it later
Pin ItOur slow cooker has been getting a workout lately! We are currently loving Slow Cooker Enchilada Quinoa, Slow Cooker Minestrone Soup, and this Slow Cooker Mexican Chicken.
I hope he’s not too tired because I am getting used to these easy and delicious slow cooker meals. Yeah, our slow cooker is a he, I checked:) We call him Simon. Anyways, I hope he’s not too tired because our boys are begging for more Slow Cooker Mexican Chicken. They LOVE this one!
You only need ten minutes to prepare this recipe. Can I get a YAHOO? Place everything in the slow cooker and walk away. Go to work, clean your house, play with the kiddos, watch Netflix, or take a nap. Do whatever you want.
Come back in a few hours and your dinner will be ready…and your family and friends will think you spent the day slaving over the stove.
The chicken is loaded with flavors: diced tomatoes, black beans, chicken broth, green chiles, onion, garlic, cilantro, lime juice, and cumin.
Shred the chicken with two forks and serve however you like. The chicken is great served over cilantro lime rice or cilantro lime quinoa. You can also use the chicken to make tacos, burritos, salads, tostadas, or nachos! And don’t forget the toppings! My boys love adding shredded cheese, avocado, cilantro, and green onion.
Slow Cooker Mexican Chicken is a dinner lifesaver! It is great for busy weeknights or for when you have company. It’s easy peasy and everyone loves it! Enjoy!
Slow Cooker Mexican Chicken
Ingredients
- 1 (15 oz) can diced tomatoes
- 2 (15 oz cans) black beans, rinsed and drained
- 1 (14.4 oz) can chicken broth
- 1 (4 oz can) diced green chiles
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 1 1/2 lbs boneless skinless chicken breast
- Salt and black pepper, to taste
- Optional toppings: chopped green onion, shredded cheese, avocado, cilantro, sour cream
Instructions
- In a slow cooker, combine diced tomatoes, black beans, chicken broth, green chiles, onion, garlic, cilantro, lime juice, and cumin. Add the chicken breasts.
- Cook on low for 6-8 hours or on high for 4-6 hours. When the chicken is cooked, remove from slow cooker and shred. Return shredded chicken to slow cooker and stir. Season with salt and black pepper, to taste. Cook for an additional 30 minutes to thicken. Serve over rice or cilantro lime quinoa.
- Note-you can also use the chicken to make tacos, burritos, salads, nachos, or tostadas.
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
Oh my… this is just killing me! It looks so delish and fresh and all things good in this world!!!
Would you double the chicken if there’s a bean-hater in your house? Sounds yum!
Hi There,
Wondering if anyone has a vegan sweet potato w/corn chowder to share? Cant seem to find a good recipe & have an abundance ofsweet-potatoes to use. Have a happy day, spring is upon us! 🙂
Im always up for a good slow cooker meal like this!
hey girl I would love this! Let me tell you a funny story you won’t believe! Ok ….. I have had a slow cooker for 6 years (next month) I got for a wedding gift and I have never used it ha, ha crazy I know! I keep thinking I need to get that out and use it! I’m just not in the habit!
Hey Shawnna – there is so many unbelievable recipe’s out there. I have this great cook book called Ultimate slow cooker by Sara Lewis. Over 100 simple delicious recipe’s. It’s awesome. Enjoy. Especially how easy it is and come home to a meal cooking while your at work.
Looks so good Maria! Love how easy it is!
This is the same exact recipe for slow-cooker vegetarien chili. Just replace the chicken with hominy, add a pinto beans (or really any beans or vegtables at all) I use store-bought chilli powder. Cook 5-6 hours.
Looks yummy. I can’t wait to try making these…..
Perfect for lunch or dinner any night of the week!
Looks delicious! Does all the liquid get absorbed or evaporate? Or do you use a slotted spoon to take the shredded chicken out?
The mixture thickens up, but there is still some juice. If it is too juicy, you can use a slotted spoon!
This looks so so wonderful. I would love to make this!
Who doesn’t want to hear the phrase “dinner lifesaver” This looks so good! And those big hunks of avocado on top are everything
Slow cooker recipes are always a winner! This one is nothing short of one 🙂
Hi! I’ve been attracted by your photos. I love this meals and always wanna have a try on making it. This is so healthy and nutritious with my favorite of chickens and avocado! Thanks for sharing!
This recipe looks amazing!
I will be adding it to my cookbook and giving it a try soon.
Thanks for sharing it with us.
Hugs
I love this dish- a healthy take on Mexican cuisine.
Happy Saturday
http://www.lovecompassionatelee.com/thinkoutloud
This looks incredible!
Love how simple this recipe is to prepare. I don’t think anyone could go wrong with slow cooker chicken. Love the addition of all the fresh veggies in here, too!
This looks like an easy, healthy recipe to make meals for the whole week!
http://www.afu.ac.ae/ar/teaching-load/
I’m situated in London and I generally long for the diverse sorts of cooking or recipes (bit fiery :)) I discovered your website when I was searching for some chicken recipes. You have an amazing rundown of recipes. I think regardless of the fact that I make one recipe a week, it will keep going for the year. Thanks for sharing 🙂
27 comments and only one person has tried it!?
What a gorgeous slow cooker meal!! Love these flavors!!!
I made this for Cinco de Mayo along with the cilantro-lime quinoa and WOW IT WAS SO GOOD. Not only was it so simple and cheap, but it lasted for multiple lunches and dinners. My friend who joined me for dinner asked for the recipe right away and she will be making it this week. Great recipe, and healthy too!
I recently joined the slow cooker band wagon and am always on the lookout out for great slow cooker recipes such as this one, which is absolutely fantastic. Thanks so much for sharing this here.
Is it possible to add rice to the slow cooker? If so, what modfications would you make? I want to make this Monday, February 27. Thank you.
I haven’t tried it with rice. You will have to add more liquid, but I am not sure how much. Let me know if you try it!
I am wondering if you think it would work for me to add everything to a freezer bag and freeze then when I am ready to use, let defrost overnight and stick mixture in crock pot from there?
Yes, this freezes great!
Have you tried this recipe in a pressure cooker? wanted to try it out in mine but wasn’t sure how long to set it for. (have tried a few of your recipes and they have all been great! looking forward to see more instant pot ones)
I haven’t tried it in our Instant Pot, we will have to! I am sure it works well.
This recipe looks so yummy!! What would you do if someone hates beans… should you double up something or just leave them out?
I had a tough time with the amount of liquid. It was absolutely DELICIOUS but it was more of a chili than slow cooker chicken. Any idea what I might have done wrong?
Yum!! Merci.
This looks so good. Do you know how to convert it to instant pot?
Hi, I made this yesterday in my slow cooker for dinner last night. My house smelled amazing! I thought the taste was just o.k., a little bland, but my family liked it. I served it over a bed of brown rice and added chopped green onions, avocado, and shredded taco cheese. The sauce never really thickened to a consistency I prefer that last 30 minutes, but maybe I would cut back on the chicken broth. Not sure if I’d bother making this again but thank you for the recipe!
As with most slow cooker recipes they lack bold flavors which what happens with this recipe. I now double the spices which turns this into a 5 star recipe. I also think the fresh lime on the finished dish is a must!
This is delicious! I make it in the Instant Pot with only a few changes – add one cup of water, one cup of rice, and a bag of frozen corn, then cook on manual high pressure for 15 minutes. So easy!