Crockpot Mexican Chicken

- 4 boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) sweet corn, drained - 1 can (14.5 oz) diced tomatoes with green chilies

Savor the bold flavors of Crockpot Mexican Chicken with this simple and delicious recipe! Using just a few ingredients, you can create a tender and juicy dish perfect for any occasion. Enjoy the combination of chicken, black beans, corn, and zesty seasonings, all cooked to perfection in your crockpot. Click through to explore the full recipe and discover tips for meal prep, variations, and serving suggestions that will elevate your cooking game!

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Ingredients

4 boneless, skinless chicken breasts

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) sweet corn, drained

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, diced

2 cloves garlic, minced

2 tablespoons taco seasoning (store-bought or homemade)

1 teaspoon cumin

1 tablespoon lime juice

Salt and pepper to taste

Fresh cilantro, for garnish

Instructions

Start by placing the chicken breasts at the bottom of the crockpot.

In a separate bowl, mix together the diced onion, garlic, black beans, sweet corn, diced tomatoes, taco seasoning, and cumin. Stir well to combine.

Pour the mixture over the chicken breasts in the crockpot.

Season with salt, pepper, and drizzle lime juice over the top.

Cover the crockpot with a lid and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender.

Once cooked, shred the chicken using two forks and stir everything together in the crockpot to combine the flavors.

Serve the Mexican chicken hot, garnished with fresh cilantro on top.

Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6