Go Back
–+ servings
close up of crockpot mexican shredded chicken in a crockpot with a wooden spoon.
Print Recipe
4.73 from 88 votes

Crockpot Mexican Shredded Chicken Recipe

Crockpot Mexican Shredded Chicken is cooked low and slow. It's loaded with seasonings, corn, beans, salsa and more. Serve it over rice, in tacos, over nachos, and more.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Dinner
Cuisine: Mexican
Servings: 4
Author: Becky Hardin

Equipment

  • Crockpot

Ingredients

  • 1½ pounds boneless, skinless chicken breasts
  • 1 ounce taco seasoning (1 packet)
  • 15.5 ounces canned corn kernels drained (1 can)
  • 15.5 ounces canned black beans drained and rinsed (1 can)
  • 1 cup salsa store-bought or homemade
  • ½ lime juiced
  • 1 tablespoon minced fresh cilantro for garnish
  • 1 cup cooked rice optional, for serving

Instructions

  • Add the chicken breasts to the bottom of the crockpot. Season the tops of the chicken breasts with half of the taco seasoning.
    1½ pounds boneless, skinless chicken breasts, 1 ounce taco seasoning
  • Dump on the corn, beans, salsa, and remaining taco seasoning on top of the chicken.
    15.5 ounces canned black beans, 15.5 ounces canned corn kernels, 1 cup salsa
    crockpot mexican shredded chicken ingredients in a crockpot.
  • Cook on low for 6-8 hours, or until the chicken is cooked through and the internal temperature has reached 165°F.
  • Remove the chicken to shred with a fork and return to the crockpot. Stir in the lime juice and garnish with fresh cilantro. Serve immediately over a bed of rice or use for tacos. Enjoy!
    ½ lime, 1 tablespoon minced fresh cilantro, 1 cup cooked rice
    crockpot mexican shredded chicken in a crockpot.

Video

Notes

  • Feel free to substitute an equal amount of frozen or fresh corn for the canned corn.
  • Use your homemade or your favorite brand of mild, medium, or hot salsa to customize the spice level. For a fun twist, try salsa verde!
  • For best results, I recommend cooking this chicken on low. If you're pressed for time, you can also cook this chicken on high for 3-4 hours instead.
Storage: Store leftover shredded chicken in an airtight container for up to 3 days or in the freezer for up to 2 months.

Nutrition

Calories: 460kcal | Carbohydrates: 52g | Protein: 47g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1797mg | Potassium: 1282mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1041IU | Vitamin C: 12mg | Calcium: 72mg | Iron: 4mg