If you’re on the hunt for a delicious and easy dinner option that packs a flavor punch, look no further than this Slow Cooker Mexican Chicken. This dish is not only simple to prepare but also brings the vibrant flavors of Mexico right to your dining table. All you need is a handful of ingredients, a slow cooker, and a bit of time to let the magic happen. Serve it over rice, in tacos, or with a side of warm tortillas for a meal that’s sure to satisfy.
What You’ll Love About This Recipe
This Slow Cooker Mexican Chicken is perfect for busy weeknights. With its hands-off cooking style, you can set it and forget it, allowing the flavors to meld beautifully while you go about your day. It’s also incredibly versatile—use the chicken in burritos, salads, or even as a topping for nachos. Plus, it’s healthy, filling, and packed with protein, making it a great choice for family dinners.
The Ingredient Lineup
- 1 (15 oz) can diced tomatoes
- 2 (15 oz) cans black beans, rinsed and drained
- 1 (14.4 oz) can chicken broth
- 1 (4 oz) can diced green chiles
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 1 1/2 lbs boneless skinless chicken breast
- Salt and black pepper, to taste
- Optional toppings: chopped green onion, shredded cheese, avocado, cilantro, sour cream
Appliances & Accessories
- Slow Cooker: The star of this recipe; it allows for easy, low-and-slow cooking.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Knife and Cutting Board: Essential for chopping vegetables.
- Mixing Spoon: To combine ingredients in the slow cooker.
Slow Cooker Mexican Chicken Cooking Guide
Step 1: Prepare the Ingredients
Begin by gathering all your ingredients. Rinse and drain the black beans, dice the onion, mince the garlic, and chop the cilantro.
Step 2: Layer the Ingredients in the Slow Cooker
In your slow cooker, start with the diced tomatoes at the bottom. Follow with the black beans, chicken broth, diced green chiles, onion, garlic, and ground cumin. Make sure to season with salt and black pepper to your taste.
Step 3: Add the Chicken
Place the boneless, skinless chicken breasts on top of the layered ingredients. This helps the chicken soak up all the wonderful flavors as it cooks.
Step 4: Set It and Forget It
Cover the slow cooker with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. You’ll know it’s done when the chicken is tender and easily shreds with a fork.
Step 5: Shred the Chicken
Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the pot and stir in the lime juice and chopped cilantro.
Step 6: Serve and Enjoy!
Spoon the Slow Cooker Mexican Chicken into bowls or serve it with tortillas. Top with your favorite optional toppings like chopped green onion, shredded cheese, avocado slices, fresh cilantro, or a dollop of sour cream.
Better Choices & Swaps
- Swap black beans for pinto beans if desired.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- For added heat, include a diced jalapeño or a sprinkle of chili powder.
- Try adding corn for sweetness and texture.
Chef’s Notes
- This dish is great for meal prep. It can be made ahead of time and stored in the refrigerator for up to 4 days.
- If you prefer a thicker consistency, remove some of the liquid before shredding the chicken.
- Feel free to customize the spice level according to your taste—add more cumin or some cayenne pepper for a kick!
- This recipe can easily be doubled for a crowd; just make sure your slow cooker can handle the volume.
Storage & Reheat Guide
Once your Slow Cooker Mexican Chicken has cooled, transfer it to an airtight container. It will keep in the fridge for up to four days. For longer storage, freeze it in a freezer-safe container for up to three months. When ready to enjoy, thaw overnight in the refrigerator and reheat in the microwave or on the stovetop until warmed through.
Troubleshooting Q&A
What if my chicken is dry after cooking?
Dry chicken can occur if it’s cooked too long. Make sure to check your slow cooker periodically, especially if using the high setting. Cooking times can vary based on the model.
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken breasts, but be sure to increase the cooking time. It’s recommended to cook on high for 4-5 hours instead of the standard 3-4 hours.
How can I spice this recipe up?
Add diced jalapeños, a pinch of cayenne pepper, or a dash of hot sauce to the mixture before cooking. You can also serve it with hot salsa on the side for additional heat.
What should I serve with Slow Cooker Mexican Chicken?
This dish pairs well with rice, over tortilla chips for nachos, or wrapped in tortillas for tasty tacos. You can also serve it alongside a fresh salad or some Slow Cooker Tex Mex Lettuce Wraps for a lighter option.
Ready, Set, Cook
With just a few simple ingredients and your trusty slow cooker, you can whip up a batch of this Slow Cooker Mexican Chicken that will have everyone coming back for seconds. Whether you’re preparing a family meal or hosting a gathering, this dish is sure to impress. Enjoy the flavorful journey this recipe takes you on and savor every bite!
Slow Cooker Mexican Chicken
Ingredients
Equipment
Method
- Begin by gathering all your ingredients. Rinse and drain the black beans, dice the onion, mince the garlic, and chop the cilantro.
- In your slow cooker, start with the diced tomatoes at the bottom. Follow with the black beans, chicken broth, diced green chiles, onion, garlic, and ground cumin. Make sure to season with salt and black pepper to your taste.
- Place the boneless, skinless chicken breasts on top of the layered ingredients. This helps the chicken soak up all the wonderful flavors as it cooks.
- Cover the slow cooker with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. You’ll know it’s done when the chicken is tender and easily shreds with a fork.
- Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the pot and stir in the lime juice and chopped cilantro.
- Spoon the Slow Cooker Mexican Chicken into bowls or serve it with tortillas. Top with your favorite optional toppings like chopped green onion, shredded cheese, avocado slices, fresh cilantro, or a dollop of sour cream.
Notes
- This dish is great for meal prep; it can be made ahead of time and stored in the refrigerator for up to 4 days.
- If you prefer a thicker consistency, remove some of the liquid before shredding the chicken.
- Feel free to customize the spice level according to your taste—add more cumin or some cayenne pepper for a kick!
- This recipe can easily be doubled for a crowd; just make sure your slow cooker can handle the volume.
