Slow Cooker Tex-Mex Chicken
Easy slow-cooked Tex-Mex chicken that’s perfect for bowls, tacos, or family dinners.
Equipment
- Slow Cooker
- Measuring Spoons
- Can opener
- Cutting Board
- Knife
- forks or tongs for shredding
Ingredients
- 4 boneless skinless chicken breasts fresh or frozen
- 2 tablespoons taco seasoning
- 1 green bell pepper chopped
- 14 ounce corn canned, drained
- 14 ounce black beans canned, rinsed and drained
- 1.5-2 cups salsa
- cooked rice for serving
- cilantro chopped, for topping
- green onions chopped, for topping
- sour cream for topping
- shredded cheese for topping
- diced tomatoes for topping
Instructions
- Place the 4 chicken breasts in the bottom of the slow cooker in a single layer.
- Sprinkle the chicken evenly with 2 tablespoons taco seasoning.
- Add the chopped green bell pepper, drained canned corn, rinsed and drained black beans, and 1½–2 cups salsa on top of the chicken.
- Cover and cook on HIGH for 3½–4 hours, or until the chicken is cooked through and reaches 165°F (74°C).
- Remove the chicken to a cutting board and shred with two forks or pull apart with tongs.
- Return the shredded chicken to the slow cooker and stir to combine with the juices and vegetables.
- Serve the shredded Tex‑Mex chicken over cooked rice and top with chopped cilantro, green onions, sour cream, shredded cheese, and diced tomatoes as desired.
Notes
- You can use frozen chicken—add a bit more cook time if needed.
- Adjust salsa amount to your preferred sauciness.
- Use taco seasoning packet if that's what you have on hand.