Crockpot Mexicali Chicken

Barbara Perkins


This really easy recipe is a hit with my friends. It has a very good flavor and texture.

There are many ways to serve this - simply as a chicken breast with the vegetables on rice; or you can shred the chicken and serve it with tortillas for soft tacos.

You can use cheddar or Mexican style cheese. You can cook this in the oven in a casserole, and let the cheese melt and get browned. So versatile!

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★★★★★ 1 vote
15 Min
3 Hr


boneless skinless chicken breasts
1 can(s)
whole kernel corn
1 can(s)
black beans
1 jar(s)
thick & chunky salsa
1 pkg
shredded cheese


1Spray the crockpot with non-stick cooking spray

2Put in the chicken breasts. Sprinkle with cumin if desired.

3Drain the corn and black beans. Add to crockpot.

4Add the salsa to the crockpot.

5Cook on low for 6-8 hours, or on high for 2-3 hours until chicken is tender.

6Top with cheese, and cook for about 20 minutes longer until the cheese is melted.

About this Recipe

Course/Dish: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy