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Slow Cooker Mexican Chicken
4.3 from 36 votes

Slow Cooker Mexican Chicken

It only takes 10 minutes to prepare this Slow Cooker Mexican Chicken. Serve with rice, quinoa, or make burritos, tacos, salads, or nachos!

Prep Time
10 mins
Servings: 8
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 diced tomatoes 15 oz can
  • 2 black beans 15 oz can, rinsed and drained
  • 1 chicken broth 14.4 oz can
  • 1 diced green chiles 4 oz can
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 1/4 cup cilantro chopped
  • 1 tablespoon lime juice fresh
  • 1 teaspoon cumin ground
  • 1 1/2 lbs chicken breast boneless, skinless
  • salt to taste
  • black pepper to taste
  • green onion shredded cheese, avocado, cilantro, sour cream, chopped, optional, for topping

Instructions

    Cup of Yum
  1. In a slow cooker, combine diced tomatoes, black beans, chicken broth, green chiles, onion, garlic, cilantro, lime juice, and cumin. Add the chicken breasts.
  2. 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.
  3. Note-you can also use the chicken to make tacos, burritos, salads, nachos, or tostadas.