This Crockpot Mexican Chicken recipe is an epitome of effortless cooking with maximum flavor. With just five simple ingredients and a crockpot, you can prepare a savory dish that melds the robust flavors of Mexican cuisine with the ease of slow cooking. Perfect for busy weekdays or relaxing weekends, this dish can be served in various ways, such as over rice, wrapped in tacos, or as a topping for salads. It’s a versatile recipe that promises tender, flavorful chicken every time.
Recipe Overview and Ingredients
Ingredients:
- 2 cans (10 oz each) of Rotel (choose mild, original, or hot based on your spice preference)
- 1.5 pounds of boneless, skinless chicken breasts or thighs
- 1 packet (1 oz) of taco seasoning
- 1 can (15.5 oz) of black beans, rinsed and drained
- 10 oz of frozen corn kernels
- Optional: 1/2 cup chicken broth (only if using an Instant Pot)
Cooking Instructions
Crockpot Directions:
Begin by draining the excess liquid from the cans of Rotel. Lightly coat the inside of your crockpot with nonstick spray.
Place one can of Rotel at the bottom of the crockpot.
Arrange the chicken breasts or thighs over the Rotel. Evenly sprinkle half of the taco seasoning over the chicken.
Layer the black beans and corn over the chicken. Add the second can of Rotel on top and then sprinkle with the remaining taco seasoning.
Set the crockpot to cook on low for 6-8 hours or on high for 4 hours. Once cooked, shred the chicken in the crockpot, mixing it with the other ingredients.
Serve the shredded chicken mixture as desired, ideal for making tacos, serving over rice, or as a salad topping.
Instant Pot Directions:
Spray the bottom of the Instant Pot with nonstick spray. Add one can of Rotel (undrained) and the chicken broth.
Place the chicken on top of the Rotel and evenly sprinkle half of the taco seasoning over it.
Add the black beans and corn, top with the second can of Rotel, and the remaining taco seasoning.
Seal the Instant Pot and set to cook on high pressure for 15 minutes. Remember, the pot will take about 10 minutes to pressurize before cooking begins.
After cooking, allow a 10-minute natural release. Then, use the steam release knob to vent any remaining pressure before opening the lid.
Remove the chicken to shred separately. Use a slotted spoon to remove the beans, corn, and tomatoes, and mix them with the shredded chicken.
Tips and Variations
Flavor Variations: For a spicier kick, add crushed red pepper flakes or a bit of chipotle in adobo to the taco seasoning.
Serving Suggestions: Complement this dish with a side of guacamole, sour cream, and fresh lime wedges for added freshness and zest.
Make Ahead: Assemble all ingredients in the crockpot insert the night before and refrigerate. Start cooking in the morning for a ready-to-eat dinner.
This Crockpot Mexican Chicken is not only a time-saver but also a delicious way to enjoy the depths of Mexican flavors with minimal effort.