Crock Pot Mexican Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
8 hrs
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Total Time
8 hrs 5 mins
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Servings
8 servings
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Calories
229 kcal
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Course
Main Course
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Cuisine
Mexican
Crock Pot Mexican Chicken
Description
Crock Pot Mexican Chicken brings together boneless, skinless chicken breasts cooked slowly atop a vibrant blend of canned diced tomatoes with mild green chilies, pinto beans or black beans, corn, and fresh cilantro. Aromatic seasonings like garlic, cumin, and a touch of ancho chile powder give depth without overwhelming heat. Cooking the chicken on low heat for several hours tenderizes the meat, which is shredded near the end to mingle with the flavorful bean and vegetable mixture. The dish offers a combination of textures — tender shredded chicken contrasting with soft beans and corn — and a balanced seasoning profile.
Its hearty ingredients and slow cooker method simplify preparation while still imparting homemade quality, making it a convenient option for busy days. The finished dish can be served on its own, with rice, tortillas, or as a filling for burritos and tacos. Leftovers reheat well, retaining moisture and flavor.
The recipe notes advise using larger chicken breasts rather than smaller filet pieces to ensure proper cooking and shredding. Seasoning can be adjusted to taste before serving.
Ingredients
- 10 ounce diced tomato like Rotel, with mild green chilies, canned
- 15 ounce pinto beans drained and rinsed, or black beans, canned
- 14 ounce corn drained, canned
- 1/2 cup white onion diced, or yellow onion
- 1/4 cup cilantro chopped, fresh
- 1 cup chicken broth reduced-sodium
- 2 cloves garlic peeled and minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin ground
- 1/4 teaspoon ancho chile powder to taste
- 2 pounds chicken breast boneless, skinless
- salt to taste
- black pepper to taste
Instructions
- Combine tomatoes, beans, corn, onion, cilantro, broth, garlic, garlic powder, onion powder, cumin, chile powder, salt, and pepper in a crock pot.
- Place chicken breasts on top of bean mixture.
- Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
- About half an hour or so before serving, remove chicken and shred. Return chicken to slow cooker, and continue to cook for 30 minutes.
Notes
- Use larger whole chicken breasts for best shredding results, avoiding breast halves or filets.
- Adjust seasoning with salt and pepper towards the end of cooking to taste.
- This recipe yields around 6 servings depending on portion size.
- Leftovers can be refrigerated and reheated, which allows flavors to meld further.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 229kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 29g | 58% |
| Fat | 3g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 538mg | 22% |
| Potassium | 739mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 8.1mg | 9% |
| Calcium | 41mg | 4% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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