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Easy Crockpot Mexican Shredded Chicken

A flavorful and effortless weeknight dinner featuring tender shredded chicken in a zesty salsa and spice mix, perfect for tacos or burrito bowls.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breasts
  • 1 packet taco seasoning
  • 1 cup salsa Choose your favorite kind for different flavor profiles.
  • 1 can black beans Drained and rinsed.
  • 1 cup corn Frozen or canned.
  • 1/2 cup diced onion
  • 1/2 cup chicken broth Ensure it’s halal-compliant.
  • 1 tablespoon chopped cilantro Optional; for garnish.

Method
 

Preparation
  1. Gather all the ingredients. Dice the onion and rinse the black beans to remove excess sodium.
Cooking
  1. Place the boneless, skinless chicken breasts at the bottom of the crockpot. Sprinkle the taco seasoning evenly over the chicken.
  2. Pour the salsa over the chicken, followed by the black beans, corn, and diced onion.
  3. Add the chicken broth to ensure moisture and flavor infusion. Give it a gentle stir, being mindful not to break up the chicken just yet.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  5. Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot and mix everything together.
Serving
  1. Sprinkle with chopped cilantro if desired and serve with your choice of sides or toppings.

Notes

For substitutions, replace chicken with turkey breasts or tofu for a meatless option. Be cautious not to overcook the chicken in the crockpot to avoid mushiness. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen, labeled with the date.