Description
This Slow Cooker Mexican Chicken is a flavorful and easy recipe featuring tender chicken breasts cooked with fire-roasted tomatoes, black beans, sweet corn, and green chiles. Perfect for a hearty and delicious meal with minimal effort.
Ingredients
Scale
Main Ingredients
- 1 pound boneless skinless chicken breasts
- 14.5 oz fire-roasted diced tomatoes
- 15 oz can black beans drained and rinsed
- 1 cup frozen sweet corn
- 4 oz can diced green chiles
- 2 tablespoons homemade taco seasoning
- 1/2 cup chicken broth
Instructions
- Add Ingredients: Place the boneless skinless chicken breasts, fire-roasted diced tomatoes, black beans, frozen sweet corn, diced green chiles, homemade taco seasoning, and chicken broth into the slow cooker.
- Cook: Cover the slow cooker and cook on high for 4 hours or on low for 8 hours until the chicken is cooked through and tender.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks.
- Combine and Thicken: Return the shredded chicken back into the slow cooker with the other ingredients and let it cook uncovered for an additional 15 minutes to thicken the mixture.
- Serve: Once thickened, serve the Mexican chicken hot with your favorite sides or tortillas.
Notes
- You can use a pressure cooker to speed up the cooking process by cooking on high pressure for 10 minutes, followed by a 10-minute natural release and a quick pressure release.
- Shredding the chicken before serving helps to evenly distribute the flavors throughout the dish.
- Feel free to adjust the taco seasoning to taste or use store-bought seasoning for convenience.
- Adding toppings like fresh cilantro, avocado, or shredded cheese can enhance the dish further.
Nutrition
- Calories: 280 kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg
