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5 from 8 votes

Crock-Pot Mexican Chicken

This recipe can easily be doubled if you are using a large oval 5-7 quart crock-pot.
Prep Time5 mins
Cook Time4 hrs
Total Time4 hrs 5 mins
Servings: 6
Author: Garnish and Glaze

Ingredients

  • 1 15 ounce can corn, drained
  • 6-8 chicken tenders, frozen (or 2 large chicken breasts)
  • 1 1/2 tablespoons taco seasoning
  • 1 10 ounce can tomatoes with chilies (Rotel)
  • 1 15 ounce can black beans, drained and rinsed
  • 1/4 cup packed cilantro, chopped
  • Juice of 1 lime

Instructions

  • Grease bottom of crock-pot 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 3-4 hours.
  • When done, shred chicken with two forks (it will fall apart easily).
  • Mix in cilantro and lime juice.
  • Serve in tortillas with rice, cheese, sour cream, and salsa.