Description
This Crock-Pot Tex-Mex Chicken is a delicious and easy slow cooker meal featuring tender, flavorful chicken cooked with taco seasoning, fire-roasted tomatoes, green chiles, bell pepper, and onion. Combined with black beans and corn, it makes a perfect filling for tacos, burritos, or served over cilantro lime rice for a wholesome Tex-Mex dinner that the whole family will enjoy.
Ingredients
Chicken and Seasoning
- 2¼ to 2½ pounds boneless skinless chicken breasts (3 to 4 pieces)
- 2 tablespoons Homemade Taco Seasoning Mix
Vegetables and Canned Goods
- 1 small red bell pepper, seeded and diced
- ½ cup diced white or yellow onion
- 14.5 ounce can fire roasted diced tomatoes, undrained
- 4 ounce can diced green chiles, undrained
- 15.5 ounce can black beans, drained
- 1½ cups frozen corn (do not thaw)
To Serve
- Cilantro lime rice
- Flour or corn tortillas
- Avocado slices
- Sour cream
- Cheese
- Salsa
- Fresh cilantro
Instructions
- Prepare Ingredients and Add to Slow Cooker: Place the chicken breasts in your slow cooker and sprinkle evenly with the taco seasoning mix. Add the fire roasted diced tomatoes with their juice, diced green chiles, diced red bell pepper, and diced onion on top of the chicken. Reserve the black beans and frozen corn for later use.
- Cook the Chicken: Cover and cook on LOW setting for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is fork-tender and can be shredded easily.
- Shred Chicken and Add Beans and Corn: Use two forks to shred the cooked chicken directly in the slow cooker, mixing it well with the cooking liquids. Stir in the drained black beans and frozen corn evenly. Cover again and cook for an additional 30 minutes to heat the beans and corn through.
- Serve: Serve this flavorful Tex-Mex chicken mixture over cilantro lime rice or use it as a filling for flour or corn tortillas to make tacos or burritos. Garnish with avocado, sour cream, cheese, salsa, and fresh cilantro as desired.
Notes
- For homemade taco seasoning, combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper to taste.
- Do not thaw the frozen corn before adding; it will cook perfectly in the slow cooker.
- You can double the recipe and freeze leftovers for easy future meals.
- Adjust seasoning and toppings to your preference, such as adding jalapeños for extra heat.
- For a lower carb option, serve over cauliflower rice instead of traditional rice.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Tex-Mex