This Crock-Pot Mexican Chicken turns out so moist and tender it cuts like butter. A great blend of ingredients; a savory, saucy chicken dish.
I like to shred the chicken and serve it over white rice, noodles, or a baked potato. This has gotten a two thumbs up from everybody that has tried it!
A great thing about this recipe is that you can use FROZEN chicken. If you like dark meat better use chicken thighs or legs. I love the crock-pot method.
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A super great Crock-Pot meal Mexican style!
- 1 cup chicken broth
- 6 boneless skinless chicken breast halves
- 1/4 cup taco seasoning
- 1 28 ounce can diced tomatoes
- 1 4 ounce can diced green chilies
- 1 14 1/2 ounce can black beans, rinsed and drained
- 1 14 1/2 ounce can corn, drained
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Mix all ingredients together and submerge frozen chicken breasts into the mixture.
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Place Crock-Pot on High and cook for 5 hours. Take chicken out and shred. Place back into Crock-Pot and turn the Crock-Pot off.
The flavors will adhere to the chicken and make this moist and tender.
Enjoy!
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Recipe based on one by The Kissing Cook
Photo by Brenda.