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Easy Crockpot Mexican Shredded Chicken

A convenient and flavor-packed dish of shredded chicken cooked in a slow cooker, perfect for tacos, burritos, or enjoyed on its own.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts
  • 1 cup salsa (your choice of spiciness)
  • 1 packet taco seasoning (or homemade)
  • 1 can black beans (15 oz, drained and rinsed)
  • 1 cup corn (frozen or canned)
  • 1 whole lime (juiced)
  • Fresh cilantro for garnish (optional)

Method
 

Preparation
  1. Place the boneless, skinless chicken breasts in the bottom of the slow cooker.
  2. Pour the salsa over the chicken, then sprinkle the taco seasoning. Gently mix together so the chicken is coated.
  3. Add the black beans and corn on top. Don't mix too much; you want that chicken to soak in all those flavors!
  4. Squeeze the juice of one lime over the mixture.
  5. Cover and cook on low for 6-8 hours or high for 4-5 hours.
  6. Once cooked, shred the chicken using two forks and stir to combine with the other ingredients. Serve warm!

Notes

Feel free to customize the spice levels based on your family's preferences. Add diced jalapeños for more heat or go with a milder salsa for kids. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze portions for up to 3 months.