Description
Enjoy this easy Crockpot Mexican Chicken recipe, perfect for busy weeknights or gatherings. Packed with vibrant flavors, this dish is sure to impress everyone at your table.
Ingredients
Scale
- 2–3 lbs boneless skinless chicken breasts
- 1 can (15 oz) black beans, rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 red bell pepper, sliced thinly
- 1 green bell pepper, sliced thinly
- 1 medium onion, chopped finely
- 2 tbsp taco seasoning
- 4 garlic cloves, minced
- Juice of 1 lime
- Fresh cilantro (optional), for garnish
Instructions
- Place the boneless skinless chicken breasts at the bottom of the crockpot.
- Layer the chopped onions and sliced bell peppers over the chicken.
- Add the rinsed black beans and fire-roasted diced tomatoes on top; stir gently without disturbing the chicken.
- Sprinkle taco seasoning evenly over the mixture.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken with two forks and return it to the pot to soak up flavors.
- Finish with fresh lime juice and garnish with cilantro if desired.
Notes
- Feel free to swap bell peppers for zucchini or black beans for pinto beans based on availability.
- Adjust spice levels by modifying the chili powder to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 280
- Sugar: 2g
- Sodium: 290mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg