Community Recipe
from [EleanorCook]
Slow cooker Mexican Chicken

Slow cooker Mexican Chicken

serves 6-8

  • Yield: 7 servings


  • 4 whole(s) chicken breasts cubed


4 chicken breasts, cubed

1 tsp chili powder

1 tsp garlic powder

1/2 tsp cayenne pepper

1 tsp onion powder

1 tsp cumin

1 16 oz jar salsa (i used a medium-spicy one)

1 14 oz jar diced tomatoes with green chiles

1 4 oz can chopped green chiles, drained

1 15 oz can black bans, rinsed + drained

1 8 oz bag frozen corn (about 1 1/2 cups)

1 jalapeño pepper, stem removed, pierced several times with a fork

1/4 cup chopped fresh cilantro

salt + pepper to taste

in a large bowl, toss cubed chicken with garlic powder, onion powder, cumin, cayenne pepper, chili powder, 1/2 teaspoon black pepper + 1/2 teaspoon salt until well-coated. allow to sit for 10 minutes or so, while you prepare the rest of the ingredients.

combine salsa, beans, corn, tomatoes with green chiles, chopped green chiles, cilantro, + jalapeno in the crock pot – stir to combine well. add the seasoned chicken breast cubes to the crockpot, stir to combine.

cook on low for 5-6 hours, then serve with rice and/or tortillas. discard jalapeño before putting leftovers in the refrigerator, as jalapeños can continue to release heat/spiciness into the leftovers over the next few days.

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Slow cooker Mexican Chicken Recipe