Crockpot 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
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Drain one can of Rotel tomatoes and spray crockpot with nonstick cooking spray.
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Spread the drained Rotel evenly on the bottom of the crockpot.
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Place chicken breasts or thighs on top of the Rotel layer.
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Sprinkle half of the taco seasoning over the chicken.
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Add black beans, corn, and the second undrained can of Rotel on top.
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Sprinkle remaining taco seasoning over everything.
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Cook on low for 6–8 hours or on high for 3–4 hours until chicken is cooked through.
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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.
Find it online: https://justsosavory.com/crockpot-mexican-chicken/
