Slow Cooker Mexican Chicken
A delightful dish that brings vibrant Mexican flavors to your dinner table, combining tender chicken, colorful vegetables, and zesty spices, all cooked to perfection in a slow cooker.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup salsa (mild, medium, or hot)
- 1 can black beans, drained and rinsed 15 oz can
- 1 cup frozen corn
- 1 cup fresh cilantro, chopped
- 1 piece lime, juiced
- 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
Serving Options
- as needed cooked rice
- as needed tortillas
- as needed tortilla chips
- optional sour cream for serving
- as needed extra cilantro for garnish
Instructions
Preparation
- Pat the chicken breasts dry using paper towels and place them in the bottom of the slow cooker.
- In a mixing bowl, combine the salsa, black beans, frozen corn, sliced bell peppers, onion, minced garlic, chili powder, cumin, paprika, salt, and black pepper. Whisk until well-blended.
Cooking
- Pour the sauce mixture over the chicken in the slow cooker, ensuring each piece is coated and submerged.
- Cover and cook on low for 6-7 hours, or on high for 3-4 hours.
Finishing Touches
- After cooking, shred the chicken directly in the slow cooker using two forks, mixing it with the sauce and vegetables.
- Stir in the chopped cilantro and lime juice just before serving.
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Notes
For added flavor, consider marinating the chicken in lime juice and spices before cooking. Customize the spice level using hot salsa or additional spices. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.