Crockpot Mexican Shredded Chicken Recipe

close up of crockpot mexican shredded chicken in a crockpot with a wooden spoon.

4.73 from 88 votes

Crockpot Mexican Shredded Chicken Recipe

Crockpot Mexican Shredded Chicken is cooked low and slow. It's loaded with seasonings, corn, beans, salsa, and more. Serve it over rice or nachos, in tacos, and more.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time8

Total Time8 10

Course: Dinner

Cuisine: Mexican

Servings:

Author: Becky Hardin

Equipment

Crockpot

Ingredients

1½ pounds boneless, skinless chicken breasts thighs also work
1 ounce taco seasoning store bought or homemade
15 ounces canned corn kernels drained (1 can), fresh or frozen also work
15 ounces canned black beans drained and rinsed (1 can)
1 cup salsa store-bought, homemade or try salsa verde
½ lime juiced
1 tablespoon minced fresh cilantro for garnish
1 cup cooked rice optional, for serving

Instructions

Add the chicken breasts to the bottom of the crockpot. Season the tops of the chicken breasts with half of the seasoning.
1½ pounds boneless, skinless chicken breasts, 1 ounce taco seasoning
Dump on the corn, beans, salsa, and remaining taco seasoning on top of the chicken.
15 ounces canned black beans, 15 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.
½ lime, 1 tablespoon minced fresh cilantro, 1 cup cooked rice
Serve immediately over a bed of rice or use for tacos. Enjoy!

Video

Notes

For the best results, I recommend cooking this chicken on low. If you're pressed for time, you can cook the chicken on high for 3-4 hours instead.
Shred the chicken using two forks, use meat shredding claws, or toss the meat in the bowl of a stand mixer and let it do the work for you.

Nutrition