Real Recipes From Real Home Cooks ®

crock pot mexicali chicken

(2 ratings)
Blue Ribbon Recipe by
Barbara Perkins
Springfield, MO

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!

Blue Ribbon Recipe

A good chicken Crock Pot recipe is essential in a recipe box and this is one of the easiest. Six ingredients and you have a delicious shredded chicken that can be used for tacos, served over rice, or just eat it alone (it's that hearty). The chicken just falls apart after being slow cooked. It reminds us of chicken tortilla soup. So good!

— The Test Kitchen @kitchencrew
(2 ratings)
yield 3 -4
prep time 15 Min
cook time 3 Hr
method Slow Cooker Crock Pot

Ingredients For crock pot mexicali chicken

  • 3-4
    boneless skinless chicken breasts
  • cumin (optional)
  • 1 can
    whole kernel corn (15 oz)
  • 1 can
    black beans (15 oz)
  • 1 jar
    thick & chunky salsa (16 oz)
  • 1 pkg
    shredded cheese (8 oz)

How To Make crock pot mexicali chicken

  • Slow cooker pot sprayed with non-stick spray.
    Spray the Crock Pot with non-stick cooking spray.
  • Chicken breasts placed in the slow cooker.
    Put in the chicken breasts.
  • Cumin sprinkled over the chicken.
    Sprinkle with cumin (if desired).
  • Cans of corn and black beans drained.
    Drain the corn and black beans. Add to Crock Pot.
  • Salsa added to the slow cooker.
    Add the salsa to the Crock Pot.
  • Time set on the slow cooker.
    Cook on low for 6-8 hours, or on high for 2-3 hours until chicken is tender.
  • Crock Pot Mexicali Chicken on a plate.
    Top with cheese and cook for about 20 minutes longer until the cheese is melted.