Crockpot Mexican Shredded Chicken Recipe

Crockpot Mexican Shredded Chicken Recipe

from thecookierookie.com
490 min
4 servings

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.

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)

Directions

  1. 1

    Add the chicken breasts to the bottom of the crockpot. Season the tops of the chicken breasts with half of the taco seasoning.

  2. 2

    Dump on the corn, beans, salsa, and remaining taco seasoning on top of the chicken.

  3. 3

    Cook on low for 6-8 hours, or until the chicken is cooked through and the internal temperature has reached 165°F.

  4. 4

    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!