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Slow Cooker Mexican Chicken Recipe

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★★★★★

4.8 from 69 reviews

This Slow Cooker Mexican Chicken recipe is a flavorful and hearty dish made with rotel tomatoes, black beans, corn, and seasoned chicken breasts. Perfect for a no-fuss meal, it can be prepared either in a crockpot or an instant pot, yielding tender shredded chicken infused with bold Mexican spices. Serve it as a filling for tacos, burritos, or over rice for a wholesome Mexican-inspired dinner.

Ingredients

Scale

Chicken and Seasoning

  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 (1 oz) packet taco seasoning

Vegetables and Beans

  • 2 (10 oz) cans Rotel tomatoes with green chiles (mild, original, or hot), divided
  • 1 (15.5 oz) can black beans, rinsed and drained
  • 10 oz frozen corn kernels

Additional Liquid (Instant Pot only)

  • 1/2 cup chicken broth (only if making in the instant pot)

Others

  • Nonstick cooking spray

Instructions

  1. Crockpot Preparation: Drain excess liquid from one can of Rotel tomatoes. Lightly spray the inside of the crockpot with nonstick cooking spray. Spread the drained Rotel tomatoes evenly at the bottom of the crockpot.
  2. Add Chicken and Seasoning: Place the chicken breasts or thighs on top of the Rotel layer. Sprinkle half of the taco seasoning evenly over the chicken for maximum flavor penetration.
  3. Layer Remaining Ingredients: Top the chicken with the rinsed black beans, frozen corn kernels, and the second can of undrained Rotel tomatoes. Sprinkle the remaining taco seasoning on top to season the vegetables and beans.
  4. Slow Cook: Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, until the chicken is fully cooked and tender. The chicken will be juicy and easy to shred once done.
  5. Shred and Serve: Remove chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot or mix with the vegetables and serve as desired.
  6. Instant Pot Preparation: Spray the bottom of the instant pot with nonstick cooking spray. Add one can of undrained Rotel tomatoes and 1/2 cup of chicken broth to the bottom of the pot.
  7. Add Chicken and Seasoning: Lay the chicken breasts on top of the liquid mixture. Sprinkle half of the taco seasoning over the chicken evenly.
  8. Layer Remaining Ingredients: Add the black beans, corn, and the second can of Rotel tomatoes on top of the chicken. Sprinkle the remaining taco seasoning evenly.
  9. Pressure Cook: Seal the instant pot lid and set it to Manual or Pressure Cook mode on high pressure for 15 minutes. Note that it will take approximately 10 minutes for the instant pot to come to pressure before the cooking time starts.
  10. Natural Pressure Release: When the cook timer finishes, let the instant pot sit undisturbed for 10 minutes allowing a natural pressure release. After 10 minutes, carefully turn the steam release knob to venting to release any remaining pressure, then open the lid.
  11. Shred and Serve: Remove the chicken from the instant pot and shred it in a separate bowl. Use a slotted spoon to scoop out the bean, corn, and tomato mixture and combine it with the shredded chicken before serving. The extra juices in the instant pot can be left aside or integrated according to preference.

Notes

  • If you prefer a thicker sauce in the crockpot, you can remove the lid during the last 30 minutes to allow excess liquid to evaporate.
  • For spicier flavor, use the hot Rotel tomatoes and adjust taco seasoning accordingly.
  • Leftovers store well in the refrigerator for up to 4 days and the sauce often tastes better after resting overnight.
  • This dish can be served with tortillas, over rice, or as a filling for tacos and burritos.
  • When using chicken thighs instead of breasts, cooking times remain similar, and the chicken stays very moist.

Keywords: Slow Cooker Mexican Chicken, Crockpot Mexican Chicken, Instant Pot Mexican Chicken, Shredded Chicken, Taco Chicken, Mexican Dinner

Find it online: https://flavorsbymaya.com/slow-cooker-mexican-chicken-recipe/