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5 Ingredient Crockpot Mexican Chicken

5 Ingredient Crockpot Mexican Chicken


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  • Author: Keyla Stewart
  • Total Time: 7 hours 10 minutes (LOW) / 4 hours 10 minutes (HIGH)
  • Yield: Serves 6
  • Diet: Gluten Free

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)
  • 23 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