Description
This flavor packed crockpot Mexican chicken slow cooks all day with black beans, corn and salsa until perfectly tender. Serve it over rice, in tacos, on salads and more!
Ingredients
Scale
- 2 (10 oz) cans Rotel tomatoes with green chiles
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 (1 oz) packet taco seasoning
- 1 (15.5 oz) can black beans, rinsed and drained
- 10 oz frozen corn kernels
Instructions
- Drain: Drain the extra liquid out of the cans of rotel.
- Prep: Spray crockpot with a little nonstick spray and spread 1 can of Rotel on the bottom.
- Layer: Lay chicken breasts or thighs on top of the Rotel and sprinkle half of your taco seasoning onto the chicken.
- Top: Top chicken with black beans, corn, and the remaining can of Rotel, then sprinkle on the rest of the taco seasoning.
- Cook: Cook on low heat for 6 to 8 hours or high heat for 3 to 4 hours, until chicken is cooked through.
- Finish: Shred chicken and serve as desired!
Notes
Leftovers should be refrigerated in an airtight container and consumed within 5 days. Cooked and shredded chicken can be frozen in a zip top bag for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Crockpot Recipes
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 424 kcal
- Sugar: 8 g
- Sodium: 930 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.02 g
- Carbohydrates: 46 g
- Fiber: 14 g
- Protein: 49 g
- Cholesterol: 109 mg
Keywords: crockpot, mexican chicken, easy dinner, slow cooker, shredded chicken, 5 ingredients