Crock-Pot Tex-Mex Chicken
This recipe for Crock-Pot Tex-Mex Chicken creates tender, flavorful shredded chicken with black beans and corn. Serve it over rice or wrapped in tortillas with your favorite toppings for a satisfying weeknight dinner.
Servings: 8 servings
Calories: 246kcal
Ingredients
- 2¼ to 2½ pounds boneless skinless chicken breasts 3 to 4 pieces
- 2 tablespoons Homemade Taco Seasoning Mix
- 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 (don't thaw)
Optional Ingredients (For Serving)
- Cilantro Lime Rice
- Flour or corn tortillas
- Avocado, sour cream, cheese, salsa, cilantro
Instructions
- Place the chicken in your slow cooker and sprinkle it with the taco seasoning. Add the tomatoes, green chiles, bell pepper, and onion. Reserve the beans and corn for later.
- Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, or until the chicken is fork tender and easy to shred.
- Use two forks to shred the chicken into the cooking liquid. Stir in the black beans and corn. Cover and cook for an additional 30 minutes or until the corn and beans are warmed through.
- Serve over rice or as taco or burrito filling.
Nutrition
Calories: 246kcal | Carbohydrates: 21g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 547mg | Potassium: 763mg | Fiber: 6g | Sugar: 2g | Vitamin A: 324IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 2mg