How to Make Crockpot Mexican Chicken

Embrace the vibrant flavors of Mexican cuisine with this effortless Crockpot Mexican Chicken recipe, a dish that promises to transport your taste buds straight to a fiesta with minimal effort. Perfect for busy weeknights, casual gatherings, or meal prep, this recipe combines the convenience of slow cooking with the bold and zesty flavors characteristic of Mexican cooking. Juicy chicken breasts are slowly simmered in a rich, flavorful sauce, resulting in a versatile protein that can be shredded and used in a variety of dishes. Let’s get started on this simple yet delicious culinary adventure.

Why You’ll Love Crockpot Mexican Chicken:

  • Set It and Forget It: Minimal prep with the crockpot doing most of the work.
  • Versatile: Use the shredded chicken in tacos, burritos, salads, or as a main dish.
  • Flavorful: Infused with spices, tomatoes, and chilies for an authentic taste.
  • Family-Friendly: Easily adjustable spice levels to suit all palates.

Ingredients Notes For Crockpot Mexican Chicken:

  • Chicken Breasts: Lean and perfect for shredding after slow cooking.
  • Tomatoes: Canned diced tomatoes or fresh tomatoes provide moisture and a tangy base.
  • Chilies: Green chilies or chipotle peppers in adobo sauce add heat and smokiness.
  • Onion and Garlic: For aromatic depth.
  • Spices: Cumin, chili powder, and paprika underscore the Mexican flavor profile.
  • Lime Juice: Adds a bright, acidic finish.
  • Cilantro: Fresh cilantro stirred in at the end for freshness.

Recipe Steps:

  1. Prep the Ingredients: Dice the onion and mince the garlic. If using canned tomatoes and chilies, have them ready.
  2. Layer the Crockpot: Place the chicken breasts at the bottom of the crockpot. Top with onion, garlic, tomatoes, chilies, and spices.
  3. Cook: Cover and set the crockpot on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
  4. Shred the Chicken: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot and stir in the lime juice and fresh cilantro.
  5. Serve: Use the Mexican chicken as a filling for tacos or burritos, atop salads, or as a flavorful protein with rice and beans.

Storage Options:

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Freeze: Freeze in portions for convenient future meals. Thaw overnight in the refrigerator before reheating.


  • 2 pounds boneless skinless chicken breasts
  • 1 16-ounce jar of salsa (choose your preferred level of spiciness)
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can corn, drained (or use equivalent frozen or fresh corn)
  • 1 4-ounce can diced green chilies
  • 1 packet taco seasoning or 2 tablespoons homemade taco seasoning mix
  • 1/2 cup chicken broth optional, for a saucier result
  • Salt and pepper to taste

Optional for Serving:

  • Chopped fresh cilantro
  • Sour cream
  • Grated cheese
  • Lime wedges
  • Diced avocado


Prepare the Chicken:

  • Season the chicken breasts with salt and pepper and place them in the bottom of your crockpot.

Add Ingredients:

  • Pour the salsa, black beans, corn, diced green chilies, and taco seasoning over the chicken. If you’re using chicken broth for a saucier chicken, add it as well.


  • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.

Shred the Chicken:

  • Once cooked, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot and stir to combine with the sauce and vegetables. Taste and adjust seasoning if necessary.


  • Serve the Mexican chicken hot, garnished with fresh cilantro, and with your choice of sides or fixings for tacos, burritos, or salad. Lime wedges, sour cream, grated cheese, and diced avocado make great toppings.

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