Crockpot Mexican Shredded Chicken is cooked low and slow. It's loaded with seasonings, corn, beans, salsa and more. Serve it over rice, in tacos, over nachos, and more.
Dump on the corn, beans, salsa, and remaining taco seasoning on top of the chicken.
15.5 ounces canned black beans, 15.5 ounces canned corn kernels, 1 cup salsa
Cook on low for 6-8 hours, or until the chicken is cooked through and the internal temperature has reached 165°F.
Remove the chicken to shred with a fork and return to the crockpot. Stir in the lime juice and garnish with fresh cilantro. Serve immediately over a bed of rice or use for tacos. Enjoy!
½ lime, 1 tablespoon minced fresh cilantro, 1 cup cooked rice
Video
Notes
Feel free to substitute an equal amount of frozen or fresh corn for the canned corn.
Use your homemade or your favorite brand of mild, medium, or hot salsa to customize the spice level. For a fun twist, try salsa verde!
For best results, I recommend cooking this chicken on low. If you're pressed for time, you can also cook this chicken on high for 3-4 hours instead.
Storage: Store leftover shredded chicken in an airtight container for up to 3 days or in the freezer for up to 2 months.