Crockpot Mexican Chicken

- 2 pounds boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (10 oz) diced tomatoes with green chilies - 1 medium onion, diced - 2 cloves garlic, minced

Elevate your dinner game with this easy and flavorful Crockpot Mexican Chicken recipe! Bursting with zesty spices and hearty ingredients, this dish is a crowd-pleaser that cooks effortlessly. Simply combine fresh ingredients like chicken, black beans, and corn, set your crockpot, and let the magic happen.

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Ingredients

2 pounds boneless, skinless chicken breasts

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) corn, drained

1 can (10 oz) diced tomatoes with green chilies

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon oregano

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro for garnish

Optional toppings: shredded cheese, avocado slices, sour cream

Instructions

Begin by placing the chicken breasts at the bottom of the crockpot.

In a mixing bowl, combine black beans, corn, diced tomatoes with green chilies, diced onion, and minced garlic. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well to combine all ingredients evenly.

Pour the mixture over the chicken in the crockpot. Squeeze the juice of one lime over the top.

Cover the crockpot with the lid and set it on low for about 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.

Once done, shred the chicken directly in the crockpot using two forks, mixing it well with the beans and corn mixture.

Serve the chicken on warm tortillas or rice, garnished with fresh cilantro and any additional toppings you prefer, such as shredded cheese, avocado slices, or sour cream.

Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings