Slow Cooker Mexican Chicken
This slow cooker mexican chicken is delicious, packed with flavor and a breeze to throw together! It is super versatile and can be served over rice, as part of a salad or anything else!
Prep Time 10 minutes
Cook Time 6 hours
Total Time 10 minutes
Servings 6 servings
- 3 medium chicken breasts
- 15 oz corn 1 can, drained (see note)
- 15 oz black beans 1 can, drained and rinsed
- 15 oz diced tomatoes 1 can, NOT drained
- 1 medium onion diced
- 1 small jalapeno minced (or substitute 1 4-oz can of diced green chilies)
- 1 tablespoon chili powder see note
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 teaspoons oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 chicken bullion cube
- 1 cup colby jack cheese shredded, see note
In a large slow cooker, combine corn, beans, tomatoes, onion, and jalapeno.
Nestle chicken breasts into the vegetables and add bullion cube.
Mix seasonings together (see note) and sprinkle over the top of everything in the slow cooker.
Cook on low 6-8 hours, or high 3-4 hours.
If possible, turn chicken breasts and give everything a light mix halfway through cooking.
After the cooking time is up, top chicken breasts with cheese and cover for 5-10 minutes until the cheese is melted.
Garnish as desired and serve over rice, over lettuce as a salad, or any other way else you choose!
Can weights will vary, close to 15 ounces is fine. It's just the normal can size.
All of the spices can be substituted our for 1 packet of taco seasoning.
Cheddar or montery jack or a combination of both can be used instead of colby jack.
Calories: 342kcal | Carbohydrates: 38g | Protein: 27g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 618mg | Potassium: 857mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1100IU | Vitamin C: 15.3mg | Calcium: 219mg | Iron: 3.7mg