Description
This easy 5 ingredient crockpot Mexican chicken turns pantry staples into a hearty, stress-free meal with bold flavor and endless options.
Ingredients
Scale
Main Ingredients:
- 1 lb. boneless, skinless chicken breasts
- 1 lb. dry pinto beans (or 2 cans, drained)
- 1 jar (16 oz) salsa (mild, medium, or spicy)
- 2–3 tbsp taco seasoning (or 1 packet)
- 3 ½ cups water (omit if using canned beans)
Optional Add-Ins:
- 2 oz light cream cheese
- Salt, to taste
- Toppings: sliced avocado, shredded cheese, chopped cilantro
Instructions
- Layer ingredients in the crockpot. Add beans, salsa, and water. Stir slightly, then place chicken breasts on top.
- Cook on LOW for 7–8 hours or HIGH for 4–5 hours. Stir occasionally and add water if needed.
- Shred the chicken. Once done, shred the chicken directly in the pot using two forks.
- Stir in seasoning and cream cheese. Mix until smooth and let sit uncovered for 15–30 minutes.
- Serve. Enjoy with rice, in tortillas, over nachos, or in a bowl with toppings.
Notes
- For canned beans, reduce water to ½ cup and cook for 2–3 hours on HIGH.
- Add veggies like corn or bell peppers in the final hour for extra texture.
- Store leftovers in the fridge for 4 days or freeze for up to 3 months.
- Reheat in the microwave or on the stovetop with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 7 hours (LOW) / 4 hours (HIGH)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 8 g
- Protein: 30g
- Cholesterol: 65 mg