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Easy Slow Cooker Tex-Mex Chicken photo

Slow Cooker Tex-Mex Chicken

Easy slow-cooker chicken with Tex-Mex flavors that’s perfect for bowls, tacos, or rice.
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Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 35 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts fresh or frozen
  • 2 tablespoons taco seasoning
  • 1 green bell pepper chopped
  • 14 ounce corn 1 can, drained
  • 14 ounce black beans 1 can, 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

Equipment

  • Slow Cooker
  • Mixing Spoon
  • Measuring Spoons
  • Can opener
  • Knife
  • Cutting Board

Method
 

  1. Place the 4 boneless skinless chicken breasts in the bottom of the slow cooker in a single layer.
  2. Sprinkle 2 tablespoons taco seasoning evenly over the chicken.
  3. Add the chopped green bell pepper, drained corn, rinsed and drained black beans, and 1½ to 2 cups salsa on top of the chicken.
  4. Cover and cook on HIGH for 3½ to 4 hours (about 210 minutes) or until the chicken is cooked through and reaches a safe internal temperature.
  5. Remove the chicken and shred it with two forks, then return the shredded chicken to the slow cooker and stir to combine with the juices and vegetables.
  6. Serve the shredded chicken over cooked rice and top with chopped cilantro, green onions, sour cream, shredded cheese, and diced tomatoes as desired.

Notes

  • Use frozen chicken for convenience; increase cook time if very large pieces are used.
  • Adjust salsa amount to control sauce thickness and spice level.
  • Shred chicken well so it soaks up the sauce.