Description
A flavorful and easy crock pot Mexican chicken recipe perfect for tacos, burritos, or salads. Tender chicken slow-cooked with classic Mexican spices and salsa for a delicious meal.
Ingredients
2 pounds boneless skinless chicken breasts
1 cup salsa (mild or medium heat)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn kernels, drained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro
Instructions
Place the chicken breasts in the bottom of the crock pot.
In a medium bowl, combine the salsa, black beans, corn, ground cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir well to mix.
Pour the salsa mixture evenly over the chicken breasts in the crock pot.
Cover and cook on low for 4 hours, or until the chicken is cooked through and tender.
Once cooked, remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the crock pot and stir to combine with the salsa mixture.
Sprinkle chopped fresh cilantro over the top and stir gently.
Serve warm in tacos, burritos, over rice, or in salads.
- Prep Time: 10 minutes
- Cook Time: 4 hours