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Easy Slow Cooker Mexican Chicken photo

Slow Cooker Mexican Chicken

This Slow Cooker Mexican Chicken is a flavor-packed, hands-off dinner option that everyone will love!
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 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
  • 1.5 lbs boneless skinless chicken breast
  • Salt and black pepper to taste
Optional Toppings:
  • chopped green onion
  • shredded cheese
  • avocado sliced
  • cilantro
  • sour cream

Equipment

  • Slow Cooker
  • Measuring cups and spoons
  • Knife and cutting board
  • Mixing spoon

Method
 

Cooking Instructions:
  1. Begin by gathering all your ingredients. Rinse and drain the black beans, dice the onion, mince the garlic, and chop the cilantro.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.