Crockpot Mexican Chicken
Crockpot Mexican Chicken is super easy, requiring only 4 simple ingredients! It can be used in tacos, burritos, burrito bowls, chicken taco salad, or chicken enchiladas.
Servings: 15 ½ cup servings
Calories: 125kcal
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.
Notes
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Nutritional information is approximate and will vary depending on type and brand of products used.
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Nutrition
Serving: 0.5cup | Calories: 125kcal | Carbohydrates: 10g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 290mg | Potassium: 394mg | Fiber: 4g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg