Description
This Slow Cooker Mexican Chicken is a flavorful and easy recipe featuring tender chicken breasts cooked with Rotel tomatoes, black beans, corn, and taco seasoning. Perfect for meal prep or a simple weeknight dinner, you can prepare it in a crockpot or instant pot with minimal effort, resulting in a deliciously shredded chicken dish ideal for tacos, burritos, or over rice.
Ingredients
Scale
Chicken and Vegetables
- 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)
Seasoning and Liquids
- 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)
Instructions
- Prepare the Crockpot: Drain the extra liquid from the cans of Rotel tomatoes. Lightly spray the inside of the crockpot with nonstick spray to prevent sticking and make cleanup easier.
- Layer Ingredients in Crockpot: Spread one can of drained Rotel tomatoes evenly on the bottom of the crockpot. Place the chicken breasts or thighs on top of the tomatoes, then sprinkle half of the taco seasoning over the chicken.
- Add Remaining Ingredients: Layer the black beans, frozen corn, and second can of drained Rotel tomatoes over the chicken. Sprinkle the remaining taco seasoning on top to ensure all flavors meld during cooking.
- Cook in Crockpot: Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. Cook until the chicken is completely cooked through and tender.
- Shred and Serve: Remove the chicken from the crockpot and shred with forks. Mix back with vegetables or serve separately as desired for tacos, burritos, or bowls.
- Prepare the Instant Pot: Spray the bottom of the instant pot with nonstick spray. Add one can of Rotel tomatoes (undrained) along with 1/2 cup chicken broth to the bottom of the pot to provide moisture for pressure cooking.
- Layer Ingredients in Instant Pot: Place the chicken breasts on top of the tomatoes and broth. Sprinkle half of the taco seasoning over the chicken. Then add the black beans, corn, and second can of undrained Rotel tomatoes. Sprinkle the remaining taco seasoning on top.
- Seal and Cook Instant Pot: Secure the pressure cooker lid and set to Manual or Pressure Cook on high pressure for 15 minutes. Keep in mind the pot will take about 10 minutes to come to pressure before the timer starts counting down.
- Natural Pressure Release: After cooking, allow the instant pot to naturally release pressure by leaving it undisturbed for 10 minutes. Then carefully turn the steam release valve to vent any remaining pressure before opening the lid.
- Shred and Serve: Remove chicken breasts to a separate bowl and shred. Use a slotted spoon to scoop out the corn, beans, and tomatoes and mix them into the shredded chicken. Serve as desired with tortillas, rice, or toppings.
Notes
- Using boneless, skinless chicken thighs will result in a slightly juicier and more flavorful dish but chicken breasts work well too.
- If you prefer less liquid, drain both cans of Rotel tomatoes for the crockpot method; however, leave one undrained for the instant pot to avoid burning.
- Adjust the taco seasoning amount to your preferred spice level or use homemade seasoning blends.
- This recipe is versatile and can be served in tacos, burritos, on salads, or over rice and quinoa bowls.
- Leftovers can be stored covered in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours (crockpot) or 15 minutes plus pressure time (instant pot)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: slow cooker chicken, Mexican chicken, shredded chicken, crockpot recipe, instant pot chicken, taco chicken, easy dinner
