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Slow Cooker Mexican Chicken
Slow Cooker Mexican Chicken is a delicious slow cooker recipe! It's prepped in 5 minutes and is a great recipe to try in Mexican cuisine.
Ingredients
- 2 pounds Boneless skinless chicken breasts
- 1 cup Salsa
- 1 cup Petite diced tomatoes, drained
- 1 cup Chicken broth
- 2 tablespoons Taco seasoning
- 1 cup Onion, diced
- ½ cup Celery , diced
- ½ cup Carrots, shredded
- 3 tablespoons Sour cream, reduced fat
- 1 cup Black beans, rinsed
- 2 Green onions, chopped
Instructions
- Place the chicken in slow cooker.
- Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top.
- Pour soup base over the mixture, set on low and cook for 6-8 hours.
- The meat is cooked when it reaches an internal temperature of 165°F.
- Remove the meat from the slow cooker and shred with two forks.
- Add the chicken back into the slow cooker and stir in the sour cream and black beans.
- Return lid to slow cooker and cook for 5-10 minutes, or until everything is heated through.
- Top with green onions before serving.
Christina's Notes
- Finish: Top with fresh cilantro or parsley.
- Liquid Smoke: Add a little liquid smoke to bring a great smoky flavor to your easy slow cooker shredded chicken for tacos.
- Salsa: Try different salsa to find your favorite flavor. You could also use homemade salsa or pico de gallo.
- Doneness: The chicken is cooked when it reaches an internal temperature of 165°F. Chicken is perfect after about 6 hours in the crock pot.