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Bowl of slow cooker Mexican chicken with black beans, corn, fire-roasted tomatoes, garnished with sour cream and cilantro.

Slow Cooker Mexican Chicken

Slow cooker Mexican chicken is a flavorful, hands-off dinner perfect for busy weeknights. This easy slow cooker recipe combines tender shredded chicken, black beans, fire-roasted tomatoes, and sweet corn with green chiles and taco seasoning for a versatile dish. Use it for tacos, burrito bowls, or salads—it's packed with protein and freezer-friendly for meal prep!
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Prep Time 10 minutes
Cook Time 4 hours
Resting Time 15 minutes
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 14.5 oz can of fire-roasted diced tomatoes
  • 15 oz can of black beans drained and rinsed
  • 1 cup frozen sweet corn
  • 4 oz can of diced green chiles
  • 2 tablespoons homemade taco seasoning or store-bought
  • 1/2 cup chicken broth

Equipment

  • 6-quart slow cooker
  • Forks for shredding
  • Mixing spoon

Method
 

  1. Layer the Ingredients: Place the chicken breasts at the bottom of the slow cooker. Then, add the black beans, corn, fire-roasted diced tomatoes, diced green chiles, taco seasoning, and chicken broth. Give everything a gentle stir to mix in the seasoning.
  2. Cook Low and Slow (or Fast!): Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours. The chicken should be fork-tender and cooked through (165°F internal temperature).
  3. Shred the Chicken: When cooking time is up, remove the chicken breasts and shred them using two forks. The meat should be super tender and easy to pull apart.
  4. Return and Thicken: Return the shredded chicken to the slow cooker, stir, and let it sit for about 15 minutes to thicken the broth and soak up all the delicious flavors. Serve and enjoy!

Notes

Tips: If your chicken isn't shredding easily after the cooking time, let it cook for another 30–60 minutes on high. Add cayenne or jalapeños for extra heat, or keep it mild by skipping the green chiles. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. This dish works great for tacos, nachos, and burrito bowls. Instant Pot variation: Cook on high pressure for 10 minutes, natural release for 10 minutes, then quick-release.