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Crockpot Mexican Shredded Chicken

Easy slow-cooker Mexican shredded chicken that's perfect for tacos, bowls, or rice.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Servings: 4 servings

Ingredients

  • 1.5 pounds boneless skinless chicken breasts thighs also work
  • 1 ounce taco seasoning store-bought or homemade
  • 15 ounces canned corn kernels drained; fresh or frozen also work
  • 15 ounces canned black beans drained and rinsed
  • 1 cup salsa store-bought, homemade, or salsa verde
  • 0.5 lime lime juiced
  • 1 tablespoon fresh cilantro minced, for garnish
  • 1 cup cooked rice optional, for serving

Instructions

  • Add the chicken breasts to the bottom of the crockpot and sprinkle half of the taco seasoning evenly over them.
  • Pour the drained corn, drained and rinsed black beans, salsa, and the remaining taco seasoning over the chicken.
  • Cover and cook on low for 6–8 hours (or on high for 3–4 hours) until the chicken reaches an internal temperature of 165°F.
  • Remove the cooked chicken to a cutting board or bowl and shred it with two forks (or a mixer or shredding claws).
  • Return the shredded chicken to the crockpot, stir in the lime juice, and mix well to combine.
  • Garnish with minced cilantro and serve immediately over rice or use for tacos.

Equipment

  • Crockpot/slow cooker
  • Measuring Cups and Spoons
  • Can opener
  • Forks (for shredding)

Notes

  • Cook on low for best results.
  • Cook on high for 3–4 hours if short on time.
  • Shred chicken with two forks, shredding claws, or a stand mixer.