If you’re looking for a simple dinner that’s full of bold, authentic flavor with almost no effort, Slow Cooker Mexican Chicken is the answer. This dish is juicy, zesty, and packed with spices — the kind of meal that cooks itself while you get on with your day. Serve it in tacos, burrito bowls, quesadillas, or even over rice for an easy, crowd-pleasing dinner that tastes like it came straight from your favorite Mexican restaurant.
The first time I made this recipe, it was one of those crazy midweek nights when I needed something quick but flavorful. I tossed a few ingredients into my slow cooker before heading out, and by the time I got home, my kitchen smelled like a fiesta. Now it’s one of my family’s top requests — right up there with my Philly Cheesesteak Bowl and Macaroni and Hamburger Soup.
Slow Cooker Mexican Chicken
Ingredients
Equipment
Method
- Place the chicken in the bottom of your slow cooker. Add diced tomatoes, beans, corn, onion, and bell pepper. Sprinkle taco seasoning evenly over everything. Pour in salsa and chicken broth.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is tender and easy to shred.
- Remove the chicken from the pot and shred it using two forks. Return shredded chicken to the pot and mix well.
- Serve in tacos, burritos, bowls, or salads. Garnish with cheese, avocado, sour cream, cilantro, and lime juice as desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Slow Cooker Mexican Chicken
This recipe is perfect for busy days. It takes just a few minutes to prep, then your slow cooker does all the hard work — transforming simple ingredients into juicy, flavorful shredded chicken that’s endlessly versatile. It’s naturally gluten-free, meal-prep friendly, and great for feeding a crowd.
Whether you’re making tacos for Taco Tuesday or meal prepping for the week, this dish delivers big flavor every time.
If you love easy set-it-and-forget-it meals like my Slow Cooker Amish Corn Chowder, this one will become a staple.
Ingredients You’ll Need
Main Ingredients:
- 2 lbs boneless, skinless chicken breasts (or thighs for extra juiciness)
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or canned corn
- 1 small onion, diced
- 1 green bell pepper, chopped
- 1 packet taco seasoning (or use homemade mix — recipe below)
- 1 cup salsa (mild, medium, or spicy depending on your taste)
- ½ cup chicken broth
Homemade Taco Seasoning (optional):
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
Optional Toppings:
- Shredded cheese
- Sour cream or Greek yogurt
- Fresh cilantro
- Diced avocado
- Lime wedges
If you love versatile recipes like this, try my Sweet Potato Bowl Recipes for another simple meal that’s big on flavor and flexibility.
How to Make Slow Cooker Mexican Chicken
Step 1: Layer the Ingredients
Place the chicken in the bottom of your slow cooker. Add diced tomatoes, beans, corn, onion, and bell pepper on top. Sprinkle taco seasoning evenly over everything. Pour in salsa and chicken broth.
Step 2: Slow Cook It
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and easily shreds with a fork.
If you’ve made my Cranberry Turkey Stuffing Balls, you know how important slow cooking is for flavor development — the same idea works perfectly here.
Step 3: Shred the Chicken
Remove the chicken from the slow cooker and shred it using two forks. Return it to the pot and stir everything together until well coated with sauce.
Step 4: Serve & Enjoy
Serve your Slow Cooker Mexican Chicken however you like — in tacos, burritos, enchiladas, or bowls. Garnish with cheese, cilantro, and lime juice for that extra burst of freshness.
If you want a complete comfort combo, pair it with my Christmas Bread Recipe or a side of Mexican rice for a full meal.
Tips for the Best Mexican Chicken
Use Chicken Thighs for Juiciness: They stay tender even after hours of slow cooking.
Don’t Skip the Salsa: It adds acidity and helps keep the chicken flavorful.
Add Spice to Taste: Start mild and adjust with cayenne or jalapeños if you like heat.
Meal Prep Friendly: Portion it out for tacos, salads, and bowls — it reheats beautifully.
If you like recipes with simple, customizable flavor, my Creamy Beef Noodle Bake follows the same easy comfort style.
How to Serve It
There are endless ways to enjoy this Slow Cooker Mexican Chicken:
- Tacos: Pile it into tortillas with cheese, avocado, and salsa.
- Burrito Bowls: Serve over rice with beans, corn, and guacamole.
- Quesadillas: Layer it between tortillas with melted cheese.
- Nachos: Spoon over chips and top with cheese and jalapeños.
- Salad: Toss it over greens for a high-protein lunch.
If you love fun, versatile recipes like this, don’t miss my Pineapple Christmas Balls — they’re the sweet counterpart to this savory dish!
How to Store and Reheat
Storage:
Refrigerate leftovers in an airtight container for up to 4 days.
Freezing:
Freeze shredded chicken in zip bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
Warm gently on the stove or in the microwave, adding a splash of broth if needed to loosen the sauce.
Flavor Variations
- Creamy Mexican Chicken: Stir in ½ cup cream cheese or sour cream before serving.
- Chipotle Chicken: Add 1–2 chipotle peppers in adobo sauce for smoky heat.
- BBQ-Mex Fusion: Mix in a bit of barbecue sauce for a sweet-spicy twist.
- Green Chile Chicken: Replace salsa with salsa verde for a tangy variation.
If you love experimenting with flavors, my Mexican Street Corn Soup is another must-try that brings all the same vibrant ingredients in a creamy, cozy way.
Frequently Asked Questions
1. Can I use frozen chicken?
Yes, just add an extra hour of cooking time on LOW.
2. Can I make this in the Instant Pot?
Absolutely — cook on HIGH pressure for 12 minutes and quick release.
3. How do I make it less spicy?
Use mild salsa and reduce chili powder or skip cayenne.
4. Can I double the recipe?
Yes, just use a larger slow cooker and extend cooking time by about 30 minutes.
The Final Bite: Flavorful, Juicy & Foolproof
Slow Cooker Mexican Chicken is everything you want in a weeknight meal — easy, flavorful, and totally versatile. Every bite is juicy, zesty, and full of that classic Mexican flavor.
Whether you stuff it into tacos, pile it on nachos, or serve it in bowls, it’s one of those dishes that never fails to please. With just minutes of prep and your slow cooker doing all the work, you’ll have a dinner that tastes like a fiesta with zero stress.
For the ultimate meal combo, pair it with my Christmas Bread Recipe or serve it alongside Mexican Street Corn Soup for a flavor-packed night in.
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