Crockpot Mexican Chicken is super easy, requiring only 4 simple ingredients! This Mexican shredded chicken can be used in tacos, burritos, burrito bowls, chicken taco salad, or chicken enchiladas. This literally takes about 5 minutes to put into the slow cooker.
I use a combination of boneless chicken breasts and thighs because I like the flavor that you get from the dark meat. The beans are a great addition to add fiber and protein.
This chicken recipe is great to make at the beginning of the week when you meal prep. There are so many different ways it can be used. Plus, it reheats well and will make an easy dinner on busy weeknights!
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Ingredients
See recipe card for exact amounts.
Ingredient Notes
chicken – we use half thighs and half breasts because we like the tender flavorful meat of the thighs and the leaner meat of the breasts. All of one or the other can be used.
salsa – we use our favorite mild salsa, homemade salsa is also a great option.
beans – not only do these add great flavor, they also add nutrition.
taco seasoning – we like the low sodium store brand in this recipe. Most brands have Mexican spices like chili powder, cumin, oregano, salt, black pepper, paprika, garlic powder, onion powder, and crushed red pepper flakes in them.
How to make crockpot salsa chicken
- Trim any fat from the chicken.
- Spray crockpot with cooking spray or line with a plastic liner.
- Place chicken, drained and rinsed black beans, salsa and taco seasoning mix into the crockpot.
- Cook on low heat for 6-7 hours or high heat for 3-4 hours.
- Remove chicken from the crockpot and shred using two forks. Return chicken to crockpot and stir.
Substitutions and additions
- Use whatever heat level of salsa you like. Medium, hot or extra hot salsa can be used. It also doesn’t have to be red salsa, green salsa or avocado salsa also work.
- A block of cream cheese can be added for additional flavor and creaminess.
- Swap the black beans with pinto beans or kidney beans.
- Add frozen or canned corn.
- A small can of green chiles would be a nice addition and add to the heat level.
- Lime juice would be great in this dish.
Ways to use this crock pot Mexican chicken
Use this chicken in all of your favorite Mexican chicken recipes, below are a few ideas.
chicken tacos – for tacos serve in warm corn tortillas.
burrito bowls – serve over plain rice, Mexican rice, or even cauliflower rice.
nachos– serve over a bed of tortilla chips.
Top the above dishes with your favorite toppings such as shredded cheddar cheese, lettuce, tomatoes, fresh cilantro, sour cream, green onion, and additional salsa.
enchiladas – roll meat mixture in corn or flour tortillas, cover with enchilada sauce and cheese and bake at 350° until hot.
Storage and reheating
Store leftovers in an airtight container for 3-4 days. Reheat in the microwave or in a skillet on the stove-top. If the mixture is too dry add a little bit of water or chicken broth.
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Crockpot Mexican Chicken
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 pound boneless, skinless chicken thighs
- 2 cups salsa
- 2 cans black beans 15 ounces each
Instructions
- Trim any fat from the chicken.
- Spray crock with cooking spray or line with a plastic liner. Place chicken, beans, and salsa in slow cooker and cook on low for 6-7 hours or high for 3-4 hours.
- Remove chicken and shred using two forks, return to the crock pot and stir.
- Serve in a taco, burrito, burrito bowl, nachos, enchiladas, or however you like.
Yassss this looks so amazing!!!!! Lovely!
Thank you!