• 2 pounds boneless skinless chicken breasts
  • 1 16-ounce jar of salsa (choose your preferred level of spiciness)
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can corn, drained (or use equivalent frozen or fresh corn)
  • 1 4-ounce can diced green chilies
  • 1 packet taco seasoning or 2 tablespoons homemade taco seasoning mix
  • 1/2 cup chicken broth optional, for a saucier result
  • Salt and pepper to taste

Optional for Serving:

  • Chopped fresh cilantro
  • Sour cream
  • Grated cheese
  • Lime wedges
  • Diced avocado


Prepare the Chicken:

  • Season the chicken breasts with salt and pepper and place them in the bottom of your crockpot.

Add Ingredients:

  • Pour the salsa, black beans, corn, diced green chilies, and taco seasoning over the chicken. If you’re using chicken broth for a saucier chicken, add it as well.


  • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.

Shred the Chicken:

  • Once cooked, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot and stir to combine with the sauce and vegetables. Taste and adjust seasoning if necessary.


  • Serve the Mexican chicken hot, garnished with fresh cilantro, and with your choice of sides or fixings for tacos, burritos, or salad. Lime wedges, sour cream, grated cheese, and diced avocado make great toppings.

By Admin

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