Crock-Pot Mexican Chicken

Crock-Pot Mexican Chicken – Delicious Meal

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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Crock-Pot Mexican Chicken
Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins

A super great Crock-Pot meal Mexican style!

Course: Main Course
Cuisine: Mexican
Keyword: Crock-Pot Mexican Chicken
Servings: 6
Calories: 325 kcal
  • 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
  1. Mix all ingredients together and submerge frozen chicken breasts into the mixture.

  2. 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.

Recipe Notes

The flavors will adhere to the chicken and make this moist and tender.



Up Next:

Pasta With Cajun Cream Sauce

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one by The Kissing Cook
Photo by Brenda.