Slow Cooker Mexican Chicken
Recipe from Two Peas and Their Pod
It only takes 10 minutes to prepare this Slow Cooker Mexican Chicken. Serve with rice, quinoa, or make burritos, tacos, salads, or nachos!
Servings: 8
Ingredients
- 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
Instructions
- In a slow cooker, combine diced tomatoes, black beans, chicken broth, green chiles, onion, garlic, cilantro, lime juice, and cumin. Add the chicken breasts.
- 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. Cook for an additional 30 minutes to thicken. Serve over rice or cilantro lime quinoa.
- Note-you can also use the chicken to make tacos, burritos, salads, nachos, or tostadas.