Description
This Crockpot Mexican Chicken is an effortless, set-it-and-forget-it meal that delivers bold, zesty flavor. Made with tender shredded chicken, salsa, and spices, it’s the perfect filling for tacos, burrito bowls, quesadillas, and salads. Great for meal prep or feeding a crowd!
Ingredients
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2 lbs boneless, skinless chicken breasts (or thighs)
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1 cup salsa (your favorite kind – mild, medium, or hot)
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1 packet taco seasoning (or 2 tablespoons homemade)
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1 teaspoon cumin
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1 teaspoon chili powder
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1 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon salt
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Juice of 1 lime
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Optional: 1 can black beans (drained & rinsed)
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Optional: 1 cup frozen corn
Instructions
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Add chicken to the slow cooker. Pour salsa over the top. Sprinkle with taco seasoning, cumin, chili powder, garlic powder, onion powder, and salt. Add lime juice.
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Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and shreds easily.
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Shred chicken directly in the slow cooker using two forks. Stir well to mix with the juices.
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Optional: Stir in black beans and corn during the last 30 minutes of cooking to warm through.
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Serve in tacos, burritos, nachos, bowls, or salads.
Notes
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For extra flavor, add a diced onion or chopped jalapeño at the beginning.
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Leftovers freeze great — cool completely, then store in freezer bags up to 3 months.
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Use thighs for a juicier texture, breasts for leaner protein.