Let Me Tell You the Tale of Crockpot Mexican Chicken
So, here's the scoop: I probably make this Crockpot Mexican Chicken (or some wonky, thrown-together version of it) almost every other week. There was this one Tuesday when I chucked it all in the slow cooker at 7:30 am—no coffee yet—and totally forgot until I walked in from work to the kind of smell that makes you weirdly proud and a teeny bit smug. My kids actually high-fived each other. Not kidding. For one second, dinner felt too easy. (And then I burned my mouth taste-testing, because I have the patience of a squirrel.)
Why You'll Love This—Or, Why I Keep Making It Anyway
I whip this out whenever the schedule looks like a pack of wild raccoons ran through it—sports nights, back-to-back dance things, or when there's soccer mud everywhere. My family inhales it (even my picky eater who analyzes every suspicious onions like an eagle). It's stupid simple. Plus, if you're like me and forget to defrost, it totally forgives you. Well, mostly—I've tried dumping frozen chicken in, but, let's just say it doesn't always look pretty, so thaw works better.
Ingredients: And Some Honestly Unnecessary Substitutions
- About 1.5 to 2 pounds of boneless, skinless chicken breasts (or thighs if you like it richer, which I sometimes do if they're on sale—my grandma would've fainted at the price lately)
- 1 big can (about 15 oz) of diced tomatoes—Rotel is great, but store brand? Tastes the same to me. Sometimes I use fire-roasted for a little extra zip
- 1 cup of chunky salsa (heat level: you do you, friend. My sister uses the one that requires a warning label)
- A can of black beans, drained and rinsed (or pinto beans if that's all you have, which totally works—I've even used kidney beans in a "what's-left-in-the-cupboard" moment)
- 1 cup frozen corn (fresh if I actually remember to buy it at the farmers' market; canned works in winter)
- 1 packet taco seasoning (I use "mild" for the kids. You can make your own but—if I'm honest—I grab the little packet 99 percent of the time)
- Optional: 4 oz cream cheese or a hefty handful of shredded cheese at the end if you want it creamier or, as my neighbor says, "jazzed up"
How To Actually Make Crockpot Mexican Chicken (Or, My Wildly Imperfect Method)
- Toss your chicken into the slow cooker—don't fuss. If they're kinda overlappy, that's fine.
- Dump in the drained beans, tomatoes, corn, and salsa. Sprinkle the taco seasoning right over the top (no need to stir—it all sorts itself out. But if that bugs you, give it a swirl).
- Lid on. Set to low for 6-7 hours or high for around 4. I check after 5 hours on low out of paranoia; sometimes it's done sooner.
- When your house smells like a Tex-Mex cantina, grab two forks and shred the chicken right in the pot (be careful, it's hot! I always forget and ouch). If you're adding cream cheese or cheese, this is the moment—stir till melty. It's gonna look, hmm, not super gorgeous, but press on.
- Sneak a taste. Maybe a second one, because "quality control!"
My Little Notes (Things You Won't Find on Food Network)
- If it looks a bit soupy at the end, leave the lid off for 15-ish minutes—thickens up nicely.
- Forgot to buy salsa? Regular old tomato sauce + cumin + a squeeze of lime works in a jam (I did this by accident and I...didn't hate it.)
- I once used frozen corn and frozen chicken—took forever, but hey, nobody got sick.
Variations I’ve Messed With (Some Winners, Some...Not)
- Added a jar of roasted red peppers—honestly, not bad, though my kids acted like I'd poisoned them.
- Cubed up sweet potatoes go in well, especially in the fall, though it adds cooking time for sure.
- Tried with BBQ sauce instead of salsa once. Wouldn't do it again—tasted like a confused picnic.
What Stuff You Need, and What You Can Improvise
You need a Crockpot (or slow cooker—or, as my aunt calls it, "the plug-in cauldron"). Mine's pretty old and still kicks. If you don't have one: biggest soup pot you have on low, lid on, stir now and then. Not quite as lazy, but close. I've used a Dutch oven, and though it needed a couple more stirs, it worked!
Saving Leftovers (Though They Never Make It to Lunch in My House)
Store in lidded containers in the fridge, it'll last a couple days. Supposedly freezes well, but mine usually vanishes by the next night because my partner "samples" it straight from the dish. Not naming names...
How I'd Serve This—But Really, There's No Wrong Way
Taco night: pile it inside warm tortillas, top with avocado or a big dollop of sour cream (my sister puts crushed tortilla chips on hers, which is bonkers but excellent). Or scoop it over rice, which is how my youngest eats it every time. It also fixes up mean nachos. Once, for breakfast? I put an egg on top. Unreal.
Things I’ve Learned the Hard Way (Pro Tips, or, Don't Pull a Me)
- Don’t try to shred the chicken before it’s done—it’ll just fight you. Go make a cup of tea and let it finish.
- I once tried rushing with high heat and, well, the bottom got all burny. Now I just stick to low unless desperate.
- Oh, and don't skip rinsing the beans unless you like, um, a "fragrant" house.
Your Questions, As Answered by Someone Who Actually Messed This Up
- Can I use frozen chicken? Yeah, you can, but it'll be a bit more watery and might take longer. I do it in a pinch. Just make sure it's cooked through—nobody wants a half-raw surprise.
- Can I make this vegan? Yup—swap chickpeas or extra beans for chicken. Skip the cheese.
- How spicy is it? Totally up to your salsa/seasoning choice. I've made a batch so mild my toddler ate it and one so hot my husband drank three glasses of milk (he survived, barely).
- Any way to make it less soupy? Lid off for the last bit, or use less liquidy salsa. Or just serve with a slotted spoon, honestly.
- What if I want it tomorrow? I personally think it gets better overnight, fridge it, then gently reheat—it'll thicken and the flavors get deeper!
Weird thing: every time I make this, I remember my neighbor’s dog who once snatched a tortilla right off the counter, chicken and all (he was perfectly fine, don’t worry). It’s just one of those dishes that feels like home, even though it’s not formal or fancy by any stretch. Give it a try—just don’t burn your mouth taste-testing. Or do, but don’t blame me.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 cup salsa
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 packet taco seasoning (about 2 tablespoons)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ cup diced onion
- Juice of 1 lime
Instructions
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1Place chicken breasts in the bottom of the crockpot.
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2Sprinkle taco seasoning, cumin, and chili powder over the chicken.
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3Add salsa, black beans, corn, and diced onion on top of the chicken.
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4Cover and cook on low for 6 hours or high for 3-4 hours, until chicken is tender and cooked through.
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5Shred the chicken inside the crockpot using two forks, stir everything to combine, and add lime juice. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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