Slow Cooker Mexican Chicken
Total Time
10 minutes prep + 6-8 hours cooking
Prep Time
10 minutes
Cook Time
6-8 hours
Rating
4.25 out of 5 stars
(12)
Ingredients
8
- 1 (15 oz) can diced tomatoes
- 2 (15 oz cans) black beans, rinsed and drained
- 1 (14.4 oz) can chicken broth
- 1 (4 oz can) diced green chiles
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 1 1/2 lbs boneless skinless chicken breast
- Salt and black pepper, to taste
- Optional toppings: chopped green onion, shredded cheese, avocado, cilantro, sour cream
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Preparation
Step 1
In a slow cooker, combine diced tomatoes, black beans, chicken broth, green chiles, onion, garlic, cilantro, lime juice, and cumin. Add the chicken breasts.
Step 2
Cook on low for 6-8 hours or on high for 4-6 hours. When the chicken is cooked, remove from slow cooker and shred. Return shredded chicken to slow cooker and stir. Season with salt and black pepper, to taste.
Step 3
Cook for an additional 30 minutes to thicken. Serve over rice or cilantro lime quinoa.
Step 4
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Chef's notes
You can also use the chicken to make tacos, burritos, salads, nachos, or tostadas.
