Slow Cooker Tex-Mex Chicken
This Slow Cooker Tex-Mex Chicken is SO EASY! Tender chicken slow-cooked with beans, corn, and salsa for a flavorful, fuss-free meal perfect for busy nights.
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken breasts fresh or frozen
- 2 tablespoons taco seasoning
- 1 green bell pepper chopped
- 1 can corn 14-ounce, drained
- 1 can black beans 14-ounce, rinsed and drained
- 1 to 2 cups salsa choose preferred heat level and style
- cooked rice for serving
- cilantro chopped, for garnish
- green onions chopped, for garnish
- sour cream for serving
- diced tomatoes optional, for garnish
Instructions
- Place the 4 boneless skinless chicken breasts into the slow cooker. Sprinkle the 2 tablespoons of taco seasoning evenly over the top, rubbing it in gently to coat the chicken with those bold spices.
- Add the chopped green bell pepper, drained corn, and rinsed black beans over the chicken.
- Pour 1 to 2 cups of your favorite salsa over everything in the slow cooker.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and easy to shred.
- Shred the chicken directly in the slow cooker using two forks. Stir everything together to evenly distribute the shredded chicken and flavors.
- Serve the Slow Cooker Tex-Mex Chicken over cooked rice and garnish with chopped cilantro, green onions, diced tomatoes, shredded cheese, and a dollop of sour cream.
Equipment
- Slow Cooker
- Cutting Board
- Sharp Knife
- Measuring Spoons
- Spoon or Spatula
- Rice cooker or pot
Notes
- Check chicken tenderness early to avoid overcooking and dryness.
- Use less watery salsa or drain excess liquid to prevent sogginess.
- Evenly coat chicken with taco seasoning for consistent flavor.
- Fresh toppings like cilantro and green onions add brightness and texture.
- Freeze leftovers for up to 3 months; thaw overnight before reheating.