Crockpot Mexican Chicken

If you’re a fan of Mexican culinary delights and slow-cooker dishes, then get ready to meet your new favorite ��� Crockpot Mexican Chicken. This hearty entree packs a punch! Its vibrant and mouth-watering flavor is good for any day of the week, but makes a particularly great centerpiece at potlucks and family dinners. Trust us, once you’ve had a taste of this chicken, you’d be chomping at the bit for more. It’s just that good! Plus, it’s convenient to make and barely needs any supervision during cooking.

One of the main reasons why we adore this recipe is its exquisite combination of taste and simplicity. It doesn’t matter if you���re a cooking novice or kitchen veteran, you will absolutely swoon over the end result. So, whether you’re looking for something intriguing to spice up your weeknights or a crowd-pleaser for your next gathering, this Crockpot Mexican Chicken will hit all the sweet spots!

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Servings: 6 people
• Yield: 3 pounds

Now, let’s get into the down and dirty of making this scrumptious dish. Drumroll, please…

Ingredients & Equipment You’ll Need

• 3 pounds boneless, skinless chicken breasts
• 1 can diced tomatoes
• 1 can black beans, rinsed
• 1 cup corn
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning

Equipment Needed: 6-quart slow cooker

Don’t fret if you’re missing any of these ingredients, possible substitutes would include canned corn instead of fresh or chicken thighs for the breasts. Feel free to adjust based on your preference!

How To Make Crockpot Mexican Chicken

1. First off, prep your slow cooker by spraying non-stick cooking spray on the inside.
2. Place your chicken breasts in the cooker. Then layer the remaining ingredients on top – diced tomatoes, black beans, corn, chopped onions, and minced garlic.
3. Now sprinkle a packet of taco seasoning all over the mix in the crockpot.
4. Cover and cook on high for 4 hours. Towards the end of the cook time, shred the chicken so it absorbs all the juices and seasoning.

Tips For The Best Results

• Make sure the chicken is fully submerged into the liquid to prevent it from drying out.
• Always check the chicken with a food thermometer for safety, it should read at least 165��F.

Storage Tips

• Store leftover chicken in an airtight container in the fridge for up to 4-5 days.
• This dish also freezes well for up to 3 months.

Frequently Asked Questions

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs would also work great in this recipe.

Q: Can I cook this on low instead?
A: Sure, you could cook it on low for 7-8 hours.

Q: Is it necessary to shred the chicken at the end?
A: Shredding the chicken allows it to absorb more flavor, but you can keep it whole if you prefer.

Q: Can I freeze the leftovers?
A: Definitely! You can freeze the leftovers for up to 3 months.

Q: Can I add more vegetables to this dish?
A: Absolutely! Feel free to add any vegetables you prefer.

Nutritional Facts of Crockpot Mexican Chicken

Per serving: 420 calories, 13g fat, 40g protein, 35g carbs, 6g fiber.

After trying this Crockpot Mexican Chicken, you’d agree it’s a must-have in everyone’s culinary playbook. It’s pretty versatile, too. Serve it as is or over rice, or use it as a filling for tacos, burritos, and more. Get ready to serve and be served compliment galore!