Slow Cooker Mexican Chicken
A delightful dish that brings the vibrant flavors of Mexico to your table with minimal effort. Perfect for busy weeknights or family gatherings.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Trim any excess fat for better flavor.
For the Sauce
- 1 cup salsa Choose mild, medium, or hot.
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 piece bell pepper, sliced
- 1 piece onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- to taste Salt and black pepper Adjust seasoning to your preference.
For Serving
- 1 piece Juice of 1 lime To enhance flavor.
- 1/2 cup fresh cilantro, chopped For garnish and freshness.
- optional Sour cream For serving.
- Extra cilantro for garnish
Instructions
Preparation
- Dry the boneless, skinless chicken breasts using paper towels and place them in the slow cooker, arranging evenly.
- In a mixing bowl, combine salsa, black beans, frozen corn, sliced bell pepper, sliced onion, minced garlic, chili powder, cumin, paprika, salt, and black pepper. Mix well.
Cooking
- Pour the veggie and salsa mixture over the chicken, ensuring each piece is coated.
- Cover the slow cooker and cook on low for about 6 to 7 hours or on high for 3 to 4 hours.
- Once the chicken is cooked through and tender, shred it using two forks in the slow cooker and mix in chopped cilantro and juice of one lime.
Serving
- Serve the shredded chicken over cooked rice, in warm tortillas, or with tortilla chips.
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Notes
Trim excess fat from chicken. Adjust spice levels with salsa choice and optional jalapeños. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.