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

Crockpot Mexican Shredded Chicken Recipe

Course: Dinner
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 4
Calories: 460kcal
Author: Becky Hardin
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.
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Equipment

Ingredients

  • 1½ pounds boneless, skinless chicken breasts
  • 1 ounce taco seasoning (1 packet)
  • 15.5 ounces canned corn kernels drained (1 can)
  • 15.5 ounces canned black beans drained and rinsed (1 can)
  • 1 cup salsa store-bought or homemade
  • 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 taco 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.
    15.5 ounces canned black beans, 15.5 ounces canned corn kernels, 1 cup salsa
    crockpot mexican shredded chicken ingredients in a crockpot.
  • 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
    crockpot mexican shredded chicken in a crockpot.

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.

Nutrition

Calories: 460kcal | Carbohydrates: 52g | Protein: 47g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1797mg | Potassium: 1282mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1041IU | Vitamin C: 12mg | Calcium: 72mg | Iron: 4mg