Crockpot Mexican Chicken is a fairly new meal for me to make. Every time I make it my family eats it willingly, with no complaints.  With only five ingredients, it is quick and easy to make. Start this meal 6 to 8 hours before eating. Usually I start crockpot meals after I drop off my children at school. I altered the original recipe I found and I made it more pleasing for my family’s tastes by omitting certain spices. Crockpot meals are convenient for busy days. They even make enough for leftovers to have a fast meal later in the week.  

Crockpot Mexican chicken is a meal to be eaten a variety of ways.  We use it to make tacos. I put it over rice and add shredded cheese on the top. I stuff it into a pita or roll, laid on a bed of lettuce; or eaten as is. For leftovers I use a different option. We eat it with rice one day, then leftovers are stuffed into tortillas or noodles. I prefer rice, but the rest of my family enjoys egg noodles or elbow macaroni.  Add salsa or seasoning to add a kick and make it spicier. If your kids don’t eat spicy food make it as it is written and add sour cream on top.

Quick and easy 5-ingredient Crockpot Mexican Chicken

Recipe by Jackie CooperCourse: MainDifficulty: Easy, Beginner

Servings

6-8

servings

Prep time

15

minutes

Cooking time

4-6

hours

Ingredients

• 1.5 pounds boneless skinless chicken breast

• 1 oz packet taco seasoning

• 2 10oz cans chopped tomatoes with green chiles, drained

• 1 15.5oz can black beans, rinsed

• 1 10oz bag frozen corn kernels

Directions

• Add all ingredients to the crockpot and cook on high for 4 hours.
• Pull chicken apart with tongs and a fork.
• Continue cooking on high for 2 more hours, then turn the temperature down until ready to serve.
• With a meat thermometer, check for doneness.