Crock Pot Tex-Mex Chicken | Valerie’s kitchen

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This Crock-Pot Tex-Mex Chicken recipe creates tender, flavorful shredded chicken with black beans and corn. Serve over rice or wrapped in tortillas with your favorite toppings for a satisfying weeknight dinner.

The inspiration for this recipe came from my crock-pot chicken tacos, but with a delicious Southwest twist.

Shredded Tex-Mex chicken on rice with sour cream in a white bowl with a lime wedge.

This easy southwest-inspired chicken recipe is absolutely okay on busy days when I have a full house.

It’s healthy, nutritious, and makes a good batch, which means leftovers! Leftovers are always a bonus in my book, and Crock-Pot Tex-Mex Chicken reheats beautifully.

Recipe Highlights

  • Easy to prepare – This most convenient recipe requires only 5 minutes of prep.
  • Simple ingredients – The short ingredient list includes easy-to-store items like canned goods and frozen corn.
  • Versatile – Use this chicken for everything from burrito bowls to tacos to nachos.
  • Freezer friendly – Freeze leftovers for an easy future meal.
A closeup of a bowl of Tex-Mex chicken on rice with avocado and sour cream in front of a white slow cooker.

Notes on ingredients

Chicken, beans, peppers, corn and other ingredients in bowls with text.
  • Chicken – Completely thawed boneless, skinless chicken breast. For food safety reasons and to avoid a watery result, do not use frozen chicken in slow cooker recipes.
  • taco seasoning – I highly recommend making your own homemade taco seasoning mix. A store-bought mix will work, but the flavor of homemade spices is so much better.
  • canned goods – A can fire roasted diced tomatoes, black beansAnd diced green chillies.
  • Corn – I love to use frozen corn in recipes like this. I always have it in my freezer and don’t need to thaw it first.
  • Fresh vegetables – Rolled white or yellow onion And Red pepper.
Shredded chicken with black beans and red peppers over rice in a white bowl next to a colorful kitchen towel.

How to Make Crock-Pot Tex-Mex Chicken

Four images of chicken with spices, tomatoes, corn and black beans in a white slow cooker insert.
  1. add ingredients – Place the chicken in your slow cooker and sprinkle with the taco seasoning. Add tomatoes, green chillies, bell peppers and onion. Save the beans and corn for later.
  2. First Cook – Cook on low for 6 to 7 hours or on high for 3 to 4 hours, or until chicken is tender and easily shredded.
  3. Chop/add beans and corn– Using two forks, shred the chicken into the cooking liquid. Stir in black beans and corn.
  4. last cook – Cover and cook for another 30 minutes or until the corn and beans are warmed through.

pro tip

Canned beans can take on an undesirable texture if you cook them in a slow cooker for a long time. So I add the beans and frozen corn after the first cooking time and continue cooking until warmed through.

Metal tongs scooping shredded chicken out of a white slow cooker.

serving suggestions

  • burrito bowls – My favorite way to serve this Tex-Mex chicken is on cilantro-lime rice with some cheese, avocado, cilantro, and sour cream.
  • tacos or burritos – Stuff it in lightly toasted flour tortillas or deep fried corn tortillas with your favorite toppings.
  • nachos – Spread tortilla chips on a baking sheet and top with Tex-Mex chicken and plenty of grated cheese. Place the baking sheet under the broiler until the cheese melts, then top your nachos with toppings like my Easy Blender Salsa, Guacamole Sour Cream, and Pickled Jalapeno Rings.

storage tips

  • Refrigerate – Transfer leftovers to an airtight container and refrigerate for up to 4 days. Leftovers reheat very well in the microwave or in a saucepan on the stovetop over low heat.
  • Freeze – For longer storage, place leftovers in a freezer-safe plastic bag, squeeze out as much air as possible and seal the bag. Label with the date and freeze for up to 3 months. Thaw completely in the refrigerator overnight before reheating.
A top down shot of a bowl of shredded Tex-Mex chicken over rice next to small bowls of salsa and sour cream.

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A closeup of a bowl of Tex-Mex chicken on rice with avocado and sour cream in front of a white slow cooker.

Crock pot Tex-Mex chicken

instructions

  • Place the chicken in your slow cooker and sprinkle with the taco seasoning. Add tomatoes, green chillies, bell peppers and onion. Save the beans and corn for later.

  • Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, or until chicken is tender and shreds easily.

  • Using two forks, shred the chicken into the cooking liquid. Stir in black beans and corn. Cover and cook an additional 30 minutes or until the corn and beans are warmed through.

  • Serve over rice or as a taco or burrito filling.

Nourishment

Calories: 246 kcal · Carbohydrates: 21 G · Protein: 32 G · Fat: 4 G · Saturated Fatty Acids: 1 G · Polyunsaturated fat: 1 G · Monounsaturated fatty acids: 1 G · Trans fats: 0.01 G · Cholesterol: 82 mg · Sodium: 547 mg · Potassium: 763 mg · Fiber: 6 G · Sugar: 2 G · Vitamin A: 324 ie · Vitamin C: 12 mg · Calcium: 50 mg · Iron: 2 mg

Nutritional information is automatically calculated using generic ingredients and is an estimate, not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.

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This post was originally published on August 17, 2014. It has been updated with new text and images.



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