Name: Slow Cooker Mexican Chicken with Rotel, Black Beans, and Corn Recipe
Prep time: 10 min
Cook time: PT-491704H59M3S
Total time: PT-491704H59M3S
Cuisine: Mexican
Ingredients: 1.5 pounds boneless, skinless chicken breasts (or thighs); 1 (15.5 oz) can black beans, rinsed and drained; 10 oz frozen corn kernels; 2 (10 oz) cans Rotel tomatoes with green chiles (mild, original, or hot); 1 (1 oz) packet taco seasoning; 1/2 cup chicken broth (only if using instant pot method); Nonstick cooking spray (for greasing crockpot or instant pot)

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Introduction

This Slow Cooker Mexican Chicken is a flavorful, easy-to-make dish perfect for busy weeknights. With tender shredded chicken simmered in a spicy tomato and bean mixture, it works wonderfully for tacos, burritos, or a hearty bowl meal.

A white bowl filled with a colorful mix of shredded light brown chicken, yellow corn kernels, black beans, and small pieces of red tomato, all scattered evenly together. Bright green cilantro leaves are spread on top for garnish. The bowl is placed on a white marbled surface with a yellow and white cloth partially visible under it. To the right, there is a glimpse of a white plate with a tortilla filled with the same mix, accented with a wedge of lime. In the bowl, a silver spoon rests on the side, slightly submerged in the mixture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (10 oz) cans Rotel tomatoes with green chiles (mild, original, or hot)
1.5 pounds boneless, skinless chicken breasts or thighs
1 (1 oz) packet taco seasoning
1 (15.5 oz) can black beans, rinsed and drained
10 oz frozen corn kernels
1/2 cup chicken broth (only if using an Instant Pot)

Instructions

Step 1: For the crockpot, drain the liquid from one can of Rotel and spray the crockpot with nonstick spray. Spread one can of Rotel on the bottom of the crockpot.
Step 2: Lay the chicken breasts or thighs over the Rotel. Sprinkle half of the taco seasoning evenly over the chicken.
Step 3: Top the chicken with black beans, corn, and the second can of Rotel. Sprinkle the remaining taco seasoning on top.
Step 4: Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked. Shred the chicken with two forks and serve as desired.
Step 5: For the Instant Pot, spray the bottom with nonstick spray. Add one can of Rotel (undrained) and the chicken broth to the pot.
Step 6: Place the chicken on top of the liquid and sprinkle with half of the taco seasoning.
Step 7: Add black beans, corn, and the second can of Rotel on top of the chicken. Sprinkle with the remaining taco seasoning.
Step 8: Seal the lid and pressure cook on high for 15 minutes. Allow 10 minutes for the pot to come to pressure before the timer starts.
Step 9: Let the pressure release naturally for 10 minutes, then carefully vent any remaining pressure and open the lid.
Step 10: Remove the chicken and shred in a separate bowl. Use a slotted spoon to scoop out the vegetables and beans, then combine with shredded chicken before serving.

Tips & Variations

Use chicken thighs for more juicy, flavorful meat. You can adjust the heat by choosing mild, original, or hot Rotel tomatoes.
Serve with warm tortillas, rice, or over a fresh salad for a complete meal.
Adding a squeeze of fresh lime and chopped cilantro before serving brightens the flavors.
For a creamier dish, stir in a little sour cream or cream cheese before shredding the chicken.

Storage

Store leftover Mexican chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop until warmed through. You can also freeze the cooked chicken mixture for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Three soft white flour tortillas are filled with layers of shredded light brown chicken, dark black beans, bright yellow corn kernels, and small pieces of red tomato, all topped with scattered fresh green cilantro leaves. The tacos are placed side by side on a white plate, which sits on a white marbled texture. A fresh lime wedge with a vibrant green peel and juicy light green inside lies next to the tacos, adding a pop of color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts, but cooking times will be longer. For the crockpot, add an extra hour or so; for the Instant Pot, increase the pressure cooking time to about 20 minutes.

What can I serve with this Mexican chicken?

This chicken pairs well with tortillas for tacos or burritos, Mexican rice, or as a topping for nachos and salads. It’s versatile and can be customized with your favorite toppings like avocado, cheese, or sour cream.