Slow Cooker Mexican Shredded Chicken
Slow Cooker Mexican Shredded Chicken is an easy, creamy crockpot chicken recipe made with salsa, black beans, corn, and cream cheese. Delicious in tacos, burritos, rice bowls, or served with tortilla chips!
Servings: 8
Equipment
Ingredients
- 3 Chicken Breasts, skinless/boneless (about 2 pounds)
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 4 cloves Garlic, pressed
- 1 (15 oz) can Corn, drained
- 1 (15 oz) can Black Beans, drained & rinsed
- 1 medium Onion, diced
- 1 cup Salsa*
- 1 (8 oz) pkg Cream Cheese
Instructions
- Place the chicken breasts into the slow cooker. Sprinkle the salt and pepper over them.
- Cover the chicken with the garlic, corn, black beans, onion, and salsa.
- Cook on Low for 4–6 hours or High for 2–3 hours, until the chicken is cooked through and tender enough to shred easily.
- Remove chicken to a plate.
- Add the cream cheese in chunks and stir well to incorporate.
- Shred the chicken using two forks. Then add it back into the crock. Stir well. Place the lid back on the slow cooker.
- Turn slow cooker to Warm, and it will be ready for tacos, burritos, or for dipping tortilla chips into it!
- Garnish with jalapeños, cilantro, salsa, sour cream, cheese, tomatoes, or whatever you like!
Notes
Use a salsa that you enjoy eating. This is the main seasoning, so use a good one!
Cooking times vary depending on your slow cooker and the size of the chicken breasts. Start checking at 4 hours on Low or 2 hours on High. Chicken should reach an internal temperature of 165°F.
Nutrition
Calories: 310kcal | Carbohydrates: 17g | Protein: 31g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 113mg | Sodium: 670mg | Potassium: 580mg | Fiber: 4g | Sugar: 4g
