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Slow Cooker Shredded Mexican Chicken

This Slow Cooker Shredded Mexican Chicken is a flavorful and versatile dish that’s perfect for tacos, burritos, salads, or any meal you're craving. It's made with simple ingredients and slowly cooked to perfection, allowing all the flavors to meld together beautifully.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course main dish
Cuisine Mexican
Servings 4 People
Calories 220 kcal

Equipment

  • 1 slow cooker 6-quart or larger
  • 1 measuring spoons
  • 1 measuring cups
  • 1 cutting board
  • 1 fork for shredding

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 cup salsa your choice of heat
  • 15 ounces black beans drained and rinsed
  • 15 ounces corn drained
  • 1 packet taco seasoning 1 ounce
  • 1 teaspoon cumin
  • 1 tablespoon lime juice
  • ½ teaspoon garlic powder
  • salt to taste
  • pepper to taste
  • fresh cilantro for garnish (optional)

Instructions
 

  • Place the chicken breasts at the bottom of the slow cooker.
  • Pour the salsa over the chicken, ensuring it's well coated.
  • Add the black beans, corn, taco seasoning, cumin, lime juice, garlic powder, salt, and pepper to the slow cooker. Stir to combine all ingredients.
  • Cover the slow cooker and set it on low for 6 hours.
  • After 6 hours, remove the chicken from the slow cooker and shred it using two forks.
  • Return the shredded chicken to the slow cooker and stir it back into the mixture. Let it cook for an additional 15-30 minutes to absorb the flavors.
  • Serve the shredded chicken in tacos, burritos, or on a bed of rice. Garnish with fresh cilantro if desired.

Notes

You can adjust the spice level by choosing a mild or spicy salsa.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
This shredded chicken can also be served over salads or with tortilla chips for a delicious nacho platter.