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Crockpot Mexican Chicken
Crockpot Mexican Chicken is a healthy, dump-and-go meal consisting of chicken, black beans, corn, and tomatoes. Serve it in tacos, burritos, or rice bowls with all your favorite toppings!
Prep Time
5
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
5
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Keyword:
Crockpot Mexican Chicken
Servings:
6
Calories:
202
kcal
Author:
Garnish and Glaze
Equipment
6-Quart Slow Cooker
Ingredients
▢
1 1/2
cups
frozen corn
▢
1
pound
chicken breasts
,
(or frozen chicken tenders)
▢
1 1/2
tablespoons
taco seasoning
▢
10
ounce
can tomatoes with green chiles
▢
15
ounce
can black beans
,
drained and rinsed
▢
1/4
cup
cilantro
,
chopped
▢
Juice of 1 lime
Instructions
Grease the bottom of a slow cooker with cooking spray.
Spread corn into the bottom of the pot and lay chicken on top. Sprinkle chicken with taco seasoning. Layer on tomatoes and then black beans.
Cook on low for 4 hours for fresh chicken breasts or frozen tenders. (Cook 5 hours for frozen chicken breasts.)
Shred chicken with two forks. (To avoid scratching the bottom of the pot, shred on a cutting board.) Stir in cilantro and lime juice.
Serve in tortillas, burritos, or rice bowls. Top with cheese, avocado, sour cream, and/or salsa.
NUTRITION
Calories:
202
kcal
|
Carbohydrates:
24
g
|
Protein:
22
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
48
mg
|
Sodium:
417
mg
|
Potassium:
717
mg
|
Fiber:
7
g
|
Sugar:
1
g
|
Vitamin A:
189
IU
|
Vitamin C:
12
mg
|
Calcium:
46
mg
|
Iron:
2
mg