Crockpot Mexican Chicken Recipe

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Crockpot Mexican Chicken

Cyndi Chernutan


So easy to make and flavorful. Plus it is lower in calories. Great to make during the week when it's so hectic. Once you make it you can add things to your taste. We change it up and sometimes add corn or beans. Enjoy!

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20 Min


4 Hr


chicken breast halves, skinless and boneless
1 pkg
taco seasoning mix
1 jar(s)
salsa, mild
1/2 jar(s)
salsa verde (green salsa)
1 c
chicken broth, low salt, low fat (maybe a little more)
1/4 tsp
cayenne pepper or 1/2 teasp. of hot sauce
2 Tbsp
sour cream (heaping) optional
3 pkg
rice, boil in a bag

Directions Step-By-Step

trim excess fat off of breasts and place them in the bottom of the crock pot. Sprinkle taco seasoning over chicken.
Pour jar of salsa over chicken, then follow with the salsa verde. Pour chicken broth so that the chicken is slightly covered by liquid. Add cayenne papper or hot sauce to taste.
Cover and cook in crockpot on high for 4 hours - do not open lid during cooking. After 4 hours the chicken should be fork tender.
Shred chicken in crockpot with 2 forks pulling opposite each other. Turn crockpot to warm and let sit for about 5 minutes - the chicken will absorb the liquid. While chicken is on warm, cook the rice.
Just before serving, stir in sour cream and serve over cooked rice. Enjoy!!

About this Recipe

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