El Pollo Cinco de Mayo•Slow Cooker Mexican Chicken

Francine Lizotte


This slow cooker recipe is packed with yumminess! You can either serve it over rice or in a tortilla with avocado, sour cream (crema) and shredded cheese.


☆☆☆☆☆ 0 votes

6 servings
10 Min
9 Hr 30 Min
Slow Cooker Crock Pot


  • 1 can(s)
    (15.5 oz.) black beans, rinsed and drained
  • 1 can(s)
    (12 oz.) corn kernels and its juice
  • 1 can(s)
    (10 oz.) diced tomatoes with green chile peppers, such as ro*tel®
  • 3/4 c
    low-sodium chicken broth
  • 1/2 large
    red pepper, diced
  • 1 large
    jalapeño pepper, seeded, ribs removed and finely diced
  • 8 large
    green onions, chopped
  • 1 large
    roma tomato, chopped
  • 2 Tbsp
    fresh cilantro, chopped
  • 2 tsp
    ground cumin
  • 1 tsp
    onion powder
  • 1 Tbsp
    taco seasoning
  • 1 tsp
    smoked paprika
  • 1 tsp
    chipotle chili powder
  • 1 tsp
    ancho chili powder
  • 1/2 tsp
    cayenne pepper, or to taste
  • 1/8 tsp
    ground himalayan sea salt
  • ·
    freshly ground black pepper, to taste (i always use peppercorns)
  • 2 large
    chicken breasts, halved and seasoned

How to Make El Pollo Cinco de Mayo•Slow Cooker Mexican Chicken


  1. In the crock pot, combine all ingredients except chicken breasts. Season chicken and lay atop the beans mixture. Cook on Low for 9 ½ hours or High for 6 hours.
  2. About ½ hour before the end of cooking time, remove chicken from slow cooker and shred into strands. Return chicken to crock pot and stir into beans mixture. Continue cooking for 30 minutes more. Serve over Mexican rice or tortillas with grated cheese and sour cream
  3. Note: Cut cooked chicken breasts in half and place them in the bowl of stand mixer with the paddle attached. Run on medium (6) speed for 15 to 20 seconds or until chicken is well-shredded. For hand mixer, cut chicken into smaller pieces
  4. To view this recipe on YouTube, click on this link >>>>

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