Mexican Crock Pot Chicken.

We love Mexican-inspired food and this was one sure-fire way for me to get around making tacos for my youngest (who always requests them).  This recipe was super easy, I just threw everything in my crock pot and went about my day, which was filled with me cleaning the house from top to bottom.  I served this over rice and topped it with some low fat cheddar.


5 chicken breasts (smaller side but I did one per person)
2 cups of salsa
15 oz. can of low sodium black beans
1 cup of fresh or frozen corn
1/4 cup of fresh cilantro
16 oz of chicken stock
4 scallions, chopped
1 tablespoon of ground cumin
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of cayenne
1 jalapeño, chopped
Salt and pepper to taste


Combine all of the ingredients in your crock pot.  Cook on high for 4-6 hours or low for 8-10 hours.  Remove the chicken prior to serving, shred with two forks.  Return the chicken back to the mixture and let reheat thoroughly.  Serve over noodles, rice etc.  Top with low fat cheddar, non-fat Chobani yogurt or fresh cilantro.



— Knead to Cook

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  1. Wow, this is a keeper! I browned the chicken boobs with S & P and cumin first but I don’t think I will again since it all shreds. Reheats great with tortillas too.

    I had to adjust the spices for my tastes plus I use homecanned beans and salsa/Rotel so they aren’t always the same heat. Thanks for sharing.