Mexican Crockpot Chicken

This delicious crockpot meal is so versatile. You can enjoy it alone or in a burrito or over white rice.
Course Dinner
Cuisine Mexican
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6
Calories 248 kcal
Author Vicky


  • 3 fresh or defrosted chicken breasts
  • 1/2 can of corn drained
  • 1/2 can of black beans rinsed and drained
  • 3/4 cup of salsa
  • 3/4 cup of cheddar/jack shredded cheese
  • 1 sliced avocado


  1. Defrost chicken breasts and place in slow cooker.
  2. Add beans, corn and salsa on top of the chicken.
  3. Cook for 4 hours on high or 8 hours on low. When there are 30 minutes left in the cooking time, open the pot and shred the chicken with two forks. Mix the ingredients together.
  4. Sprinkle with cheese and replace the cover for the remainder of the cooking time.
  5. Serve with sliced avocado.
  6. Optional: serve on tortilla or over white rice.
Nutrition Facts
Mexican Crockpot Chicken
Amount Per Serving
Calories 248 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 87mg29%
Sodium 450mg20%
Potassium 687mg20%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 1g1%
Protein 28g56%
Vitamin A 380IU8%
Vitamin C 5.4mg7%
Calcium 121mg12%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.