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Shredded chicken mixed with beans and spices in a black Crockpot slow cooker, with a metal spoon lifting a portion of the food. Steam is visible rising from the hot dish.

Slow cooker Mexican chicken

This slow cooker Mexican chicken is an easy, high-protein dinner made with chicken breast, taco seasoning, corn, and salsa. It cooks low and slow until tender, then shreds into a flavorful filling for tacos, bowls, nachos, and more.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine Mexican
Servings 9
Calories 234 kcal

Equipment

  • Slow cooker

Ingredients
  

  • 3 large boneless skinless chicken breast
  • 1 packet taco seasoning
  • 15.25 ounce can of corn , drained
  • 1 cup salsa

Instructions
 

  • Step 1: Add the chicken breasts to the slow cooker
    Three raw chicken breasts are placed in a black slow cooker. Bowls containing seasoning and corn are visible in the background on a white surface.
  • Step 2: Sprinkle the taco seasoning evenly over the top.
    Raw chicken breasts in a slow cooker are covered with a layer of dry seasoning mix. A bowl with ingredients is partially visible in the background.
  • Step 3: Pour in the drained corn.
    A black slow cooker containing a piece of raw chicken breast topped with a large amount of yellow corn kernels and seasoning.
  • Step 4: Spoon the salsa over everything. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and easy to shred. Remove the chicken, shred it with two forks, then return it to the slow cooker and mix it into the juices before serving.
    A black slow cooker contains corn kernels and a layer of diced tomatoes or tomato sauce on top of an unseen ingredient, possibly chicken, on a white surface.

Notes

  • Use a salsa you already know you like. Since there are only a few ingredients here, the salsa really shapes the final flavor. A chunky salsa gives a heartier texture, while a smoother one makes the chicken extra saucy.
  • Do not overcook the chicken if your slow cooker runs hot. Chicken breast can dry out if it goes too long, even with salsa in the pot. I check it on the earlier side and shred it as soon as it is tender.
  • Mix the shredded chicken back into the liquid before serving. That quick step helps the meat soak up all the seasoning and keeps each serving moist. It also makes leftovers taste better the next day.

Storage Directions

  • Refrigerator: Store the cooled chicken in an airtight container in the fridge for up to 4 days.
  • Freezer: Freeze in portion-sized containers or freezer bags for up to 3 months. I like to freeze it with a little of the cooking liquid so it stays moist.
  • Reheat: Reheat in the microwave or on the stovetop until warmed through. Add a splash of salsa or broth if it needs a little extra moisture.
  • Make Ahead: This is a great make-ahead recipe. I like to cook it in advance, shred it, and portion it out for tacos, bowls, or salads during the week.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Calories: 234kcalCarbohydrates: 14gProtein: 34gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 97mgSodium: 679mgPotassium: 739mgFiber: 2gSugar: 4gVitamin A: 675IUVitamin C: 7mgCalcium: 17mgIron: 1mg
Keyword Slow cooker Mexican chicken
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