Why You’ll Love This Recipe
Whether using a slow cooker or pressure cooker, this recipe delivers juicy, well-seasoned shredded chicken with minimal effort. It’s perfect for meal prep, easy to customize, and pairs well with numerous dishes from tacos to burrito bowls.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cans Rotel tomatoes (drain one can for crockpot use)
- 4 boneless chicken breasts or thighs
- 1 packet taco seasoning (or homemade equivalent)
- 1 can black beans, drained
- 1 can corn, drained
- Chicken broth (for Instant Pot)
- Nonstick cooking spray
Crockpot Directions
- Drain the extra liquid from one can of Rotel. Spray the crockpot with nonstick spray.
- Spread the drained can of Rotel evenly on the bottom of the crockpot.
- Lay chicken breasts or thighs on top of the Rotel layer.
- Sprinkle half of the taco seasoning over the chicken.
- Top chicken with black beans, corn, and the second can of Rotel (undrained).
- Sprinkle the remaining taco seasoning over the top.
- Cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours until chicken is cooked through.
- Shred the chicken with forks and mix well before serving.
Instant Pot Directions
- Spray the bottom of the Instant Pot with nonstick spray.
- Add one can of undrained Rotel and chicken broth to the bottom of the pot.
- Place chicken breasts on top of the Rotel. Sprinkle half of the taco seasoning over the chicken.
- Top the chicken with black beans, corn, and the second can of Rotel (undrained).
- Sprinkle the remaining taco seasoning over the top.
- Seal the Instant Pot lid and set to Manual or Pressure Cook on high for 15 minutes.
- Allow a natural pressure release for 10 minutes after cooking, then carefully vent any remaining pressure.
- Remove the chicken breasts and shred in a separate bowl. Use a slotted spoon to scoop the beans, corn, and tomatoes and mix with the shredded chicken.
- Serve as desired.
Servings and Timing
Serves: 6-8
Crockpot Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Instant Pot Cooking Time: 15 minutes plus 10-minute natural release
Variations
- Use thighs instead of breasts for extra juiciness.
- Add chopped onions or bell peppers for more veggies.
- Stir in fresh cilantro and lime juice after cooking for added freshness.
- Adjust spice level by adding jalapeños or extra chili powder.
- Serve over rice, in tacos, or as a filling for burritos or enchiladas.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. This shredded chicken also freezes well for up to 3 months.
FAQs
Can I use frozen chicken?
Yes, but increase cooking time slightly, especially in the crockpot.
Can I use homemade taco seasoning?
Absolutely! Use your favorite blend of chili powder, cumin, paprika, garlic powder, and onion powder.
Is this recipe spicy?
It depends on your taco seasoning and Rotel choice; mild or spicy versions can be used.
Can I omit the beans or corn?
Yes, feel free to customize the recipe to your preference.
How do I prevent chicken from drying out?
Cook low and slow in the crockpot or use thighs for more moisture.
Can I double this recipe?
Yes, just increase ingredients and adjust cooking time if needed.
How do I shred the chicken easily?
Use two forks to pull the meat apart once cooked, or use a stand mixer on low speed.
Can I cook this on high in the crockpot?
Yes, but the cooking time is shorter; monitor to avoid overcooking.
What sides pair well with this dish?
Rice, tortillas, guacamole, or a fresh salad are excellent companions.
Can I make this in an oven?
Yes, bake covered at 350°F for about 1.5 hours until chicken is tender.
Conclusion
This Mexican Shredded Chicken recipe is a flexible and delicious meal solution, easy to prepare in a crockpot or Instant Pot. Packed with bold flavors and perfect for many dishes, it’s a great recipe to keep on hand for simple, satisfying meals any day of the week.
PrintCrockpot Mexican Chicken
Mexican Shredded Chicken is a flavorful and versatile dish made with tender chicken breasts or thighs cooked in a crockpot or Instant Pot with taco seasoning, Rotel tomatoes, black beans, and corn. Perfect for tacos, salads, and bowls, this easy recipe delivers juicy, well-seasoned shredded chicken with minimal effort.
- Prep Time: 15 minutes + 10-minute natural release
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 9 hours
- Yield: 6-8 servings
- Category: Main Course, Mexican, Slow Cooker, Instant Pot
- Method: Slow cooking, pressure cooking, shredding
- Cuisine: Mexican, Tex-Mex
- Diet: Gluten Free
Ingredients
2 cans Rotel tomatoes (drain one can for crockpot use)
4 boneless chicken breasts or thighs
1 packet taco seasoning (or homemade equivalent)
1 can black beans, drained
1 can corn, drained
Chicken broth (for Instant Pot)
Nonstick cooking spray
Instructions
-
Drain one can of Rotel tomatoes and spray crockpot with nonstick cooking spray.
-
Spread the drained Rotel evenly on the bottom of the crockpot.
-
Place chicken breasts or thighs on top of the Rotel layer.
-
Sprinkle half of the taco seasoning over the chicken.
-
Add black beans, corn, and the second undrained can of Rotel on top.
-
Sprinkle remaining taco seasoning over everything.
-
Cook on low for 6–8 hours or on high for 3–4 hours until chicken is cooked through.
-
Shred chicken with forks and mix well before serving.
Notes
Use chicken thighs for juicier meat.
Add chopped onions or bell peppers for extra veggies.
Stir in fresh cilantro and lime juice after cooking for brightness.
Adjust heat with jalapeños or extra chili powder.
Serve over rice, in tacos, burritos, or enchiladas.