Yield: 4 servings
Slow Cooker Mexican Chicken
This flavor packed crockpot Mexican chicken slow cooks all day with black beans, corn and salsa until perfectly tender. Serve it over rice, in tacos, on salads and more! Bonus: You only need 5 ingredients!
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 making this in an instant pot!
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Instructions
Crockpot
- Drain the extra liquid out of the cans of rotel. Spray crockpot with a little nonstick spray. Spread 1 can of Rotel on the bottom of the crockpot. Lay chicken breasts or thighs on top of the Rotel. Sprinkle half of your taco seasoning onto the chicken.
- Top chicken with black beans, corn, and Rotel. Then sprinkle on the remaining taco seasoning.
- Cook on low heat for 6 to 8 hours or high heat for 3 to 4 hours, until chicken is cooked through. Shred chicken and serve as desired!
Instant Pot
- Spray bottom of instant pot with a little nonstick spray. Add 1 can of rotel (do not drain) to the bottom of the instant pot. Add chicken broth. Lay chicken on top and sprinkle with half of your taco seasoning.
- Top chicken with black beans, corn, and second can of Rotel. Then sprinkle on the remaining taco seasoning.
- Seal the pressure cooker with the lid. Select Manual (or Pressure Cook button depending on your instant pot model) and cook on high pressure for 15 minutes. Don’t forget, it will take about 10 minutes for the instant pot to come to pressure and then the timer to start counting down.
- When the cook time finishes, let the pot sit undisturbed for a 10 minute natural release (meaning do not touch the instant pot for 10 minutes after it says it’s done cooking). Then turn the steam release knob to Venting to release any remaining pressure and open the lid.
- Shred chicken and serve as desired! There will be more liquid in the pot when this Mexican Chicken is cooked in the instant pot versus the crockpot. So I like to remove my chicken breasts and shred them in a different bowl and then scoop out the corn/beans/tomatoes with a slotted spoon and add them to the shredded chicken.
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Notes
Store: Leftovers should be refrigerated in an airtight container and consumed within 5 days. Keep in mind that more liquid can be absorbed during storage. For additional moisture, add a splash of chicken broth or extra salsa.
Reheat: It's really easy to reheat slow cooker Mexican chicken in the microwave. If you have some extra time, go ahead and use the slow cooker on low. The chicken will stay nice and juicy!
Freeze: You can also freeze your leftovers for an easy dinner. We always make a double (and sometimes triple!) batch of this recipe. To freeze, place cooked and shredded Mexican chicken in a zip top bag removing the air. Lay flat in the freezer (to save on freezer space) and freeze for up to 3 months.
Nutrition
Serving: 1 serving, Calories: 424kcal, Carbohydrates: 46g, Protein: 49g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 930mg, Potassium: 1379mg, Fiber: 14g, Sugar: 8g, Vitamin A: 920IU, Vitamin C: 20mg, Calcium: 84mg, Iron: 5mg