Crockpot Mexican Chicken

Crockpot Mexican Chicken


This is probably the easiest recipe ever and tastes like you slaved for hours in the kitchen over a hot stove.





  • 2-4 boneless chicken breasts
  • Can of Rotel
  • Can of corn
  • Can of black beans
  • 1 cup salsa
  • packet of taco seasoning
  • 2-4 servings steamed rice
  • sour cream
  • jalapenos


Mix everything in crock pot except rice, sour cream, and jalapenos. Allow it to cook for 4-6 hours in crock pot or until chicken is tender and easily shreds. Steam rice in rice cooker or prepare how you normally would. I’ve made this with whatever rice I had available (white to brown to jasmine) and it tastes great with all of them.

Serve the chicken over rice and top with a dollop of sour cream and some jalapenos and hot sauce. It’s so amazing and very filling. If you want less calories, then simply cut back or cut out the rice.

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