Description
Embrace the vibrant flavors of Mexico with this easy-to-make Crockpot Mexican Shredded Chicken. Perfect for busy weekdays or a cozy weekend, this recipe promises a delicious, no-fuss meal that fills your home with an irresistible aroma and fills yourplatewith a zesty, comforting delight!
Ingredients
Scale
- 1½lbs chicken breasts, boneless, skinless
- 1packet taco seasoning (1 oz)
- 1can corn kernels, drained (15.5 oz)
- 1can black beans, drained and rinsed (15.5 oz)
- 1 cupsalsa
- ½lime, juiced
- 1 tbspminced cilantro (for garnish)
- 1 cupcooked rice (optional, for serving)
Instructions
- Layer Ingredients: Place chicken breasts in the crockpot. Top with taco seasoning, corn, and black beans. Pour salsa evenly over the top.
- Cook: Set crockpot to low and cook for 6-8 hours or high for 3-4 hours, until chicken is tender.
- Shred and Flavor: Shred chicken with twoforksin the crockpot. Stir in lime juice and continue to cook for an additional 15-20 minutes.
- Serve and Enjoy: Serve the shredded chicken over rice, garnished with cilantro. Delight in every flavorful bite!
Notes
For a creamier texture, add a dollop of sour cream or a sprinkle of shredded cheese before serving. This dish is also fantastic for meal prep, as it reheats beautifully and can be used in various dishes throughout the week.
Nutrition
- Calories: 250
- Sugar: 2
- Fat: 3
- Carbohydrates: 22
- Protein: 30