Crock Pot Mexican Chicken with Salsa and Beans
This Crock Pot Mexican chicken with salsa and beans is one of those “throw it in and let it do its thing” dinners that gives you the most tender, shreddable chicken in a saucy, taco-seasoned salsa mixture. And you get the bonus of corn and black beans right in the pot. I started adding the beans undrained after one batch because it added moisture to the chicken, and now it’s exactly how I make it because it creates a spoonable sauce that soaks right into rice or tortillas. If you’ve got hungry people circling the kitchen (I’ve got two boys who can sniff out dinner from a mile away), you’ll appreciate how reliably this one turns out.
And you can’t help but love a meal that takes five minutes to prep and only needs five ingredients!
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 5 minutes | 8 hours | 4-6 | Beginner + |
How To Make Crock Pot Mexican Chicken (Step-By-Step)
This is truly a “layer it and walk away” recipe.
Place the chicken breasts in the bottom of the slow cooker. I lay them in a single layer so they will cook evenly. Then, sprinkle the taco seasoning over the breasts. Be sure to get it on the majority of the chicken, as this is where the flavor gets good.
Remember: drain the liquid from the corn, keep the liquid in the beans. Then pour both cans over the chicken. Pour the salsa right on top and spread it out a little. Cover and cook on low for 8 hours, until the chicken is fork-tender.
Once it’s done, you can shred the chicken right in the slow cooker and mix it into the beans, corn, and salsa. Or, you can just take out a breast and eat it with rice and some tortilla chips.
My Favorite Way To Shred The Chicken
I usually just use two forks, and honestly, it’s so tender you can just press on the chicken, and it falls apart. Just be careful if your crock scratches easily. If so, take the chicken out, put it into a large bowl, and shred it. I do usually shred mine in the crock to keep dishes to a minimum.
Serving Ideas So You Don’t Get Bored With Leftovers
This recipe makes a generous amount of shredded chicken mixture, and it’s the kind of thing you can stretch into quite a few different meals.
- Tacos: Pile it into tortillas or hard tacos (my fave) and add whatever you love on top.
- Burrito bowls: Spoon over rice with extra salsa on the side.
- Nachos: Spread some chips out, add the chicken mixture, then bake until hot (you can add some melty cheese on top.
- Quesadillas: Use the chicken as the filling and cook in a skillet until crisp (so good).
- Salad topper: It’s great over lettuce when you want something lighter but still filling.
Portion guidance (since everyone asks): If you’re doing tacos, plan on about ½ cup of the shredded chicken mixture per person (more for teenagers – ask me how I know, ha!). For rice bowls, ¾ cup per person is about right.
How To Keep It From Getting Too Watery (And What To Do If It Does)
Slow cookers vary a lot. Some run hot, some retain more moisture, and some just seem to produce extra liquid no matter what you do.
To reduce watery results:
- Use a chunky salsa instead of a thin restaurant-style salsa.
- Keep the lid on. Every time you lift it, it will take longer to cook, and you will lose moisture.
If it’s already watery at the end:
Shred the chicken, stir everything together, then leave the lid off for 15–20 minutes while it sits on low (or even “Warm” if your slow cooker runs hot). It thickens as steam escapes.
FAQs
Substitutions (what’s safe to change and what I wouldn’t)
I’m all for making a recipe work with what’s in your pantry, within reason.
- Chicken thighs: You can swap in boneless thighs if you prefer. They stay very tender. I haven’t tested a mixed batch of bone-in pieces here, so if you try it, expect more cook time, and you’ll want to check doneness with a thermometer.
- Mild/medium/hot salsa: Use what your family will eat. I am a spice wimp, so we keep it mild here.
- Corn: If you’re not a corn person, you can leave it out. The recipe still works.
- What I wouldn’t skip: the salsa. That’s the cooking liquid for the chicken, and it keeps everything from drying out.
Can I cook it on high instead of low?
This recipe is written for low heat for 8 hours because it gives the best texture for chicken breasts. High heat tends to cook them faster and can make them tighten up. If you’re short on time, you can try high, but I’m not going to promise you’ll get the same tender shred.
How do I know the chicken is done?
It should be fork-tender and shred easily. If you have to fight it, it needs more time. You can also check with a digital thermometer. You will want it to be 165 degrees, but chances are it will be higher when it’s tender.
Is the bean liquid really okay to use?
Yes. It helps create the sauce and keeps the mixture from feeling dry. If you’re sensitive to sodium, you can use a lower-sodium can of beans.
Crock Pot Mexican Chicken with Salsa and Beans
Ingredients
- 4 boneless chicken breasts
- 1 ounce packet taco seasoning
- 16 ounce jar salsa
- 15.25 ounce can corn drained
- 15.25 ounce can black beans undrained
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Sprinkle the taco seasoning evenly over the chicken breasts.
- Top with the drained corn and undrained black beans.
- Pour the salsa over everything.
- Cover and cook on LOW for 8 hours, until the chicken is fork-tender. Shred the chicken in the slow cooker before serving.
Video
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