Slow cooker Mexican Chicken

serves 6-8

Yield: 7 servings
Community Recipe from


  • 4 whole(s) chicken breasts cubed


  1. 4 chicken breasts, cubed
  2. 1 tsp chili powder
  3. 1 tsp garlic powder
  4. 1/2 tsp cayenne pepper
  5. 1 tsp onion powder
  6. 1 tsp cumin
  7. 1 16 oz jar salsa (i used a medium-spicy one)
  8. 1 14 oz jar diced tomatoes with green chiles
  9. 1 4 oz can chopped green chiles, drained
  10. 1 15 oz can black bans, rinsed + drained
  11. 1 8 oz bag frozen corn (about 1 1/2 cups)
  12. 1 jalapeño pepper, stem removed, pierced several times with a fork
  13. 1/4 cup chopped fresh cilantro
  14. salt + pepper to taste

  15. 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.

  16. 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.

  17. 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.
August 2012

This recipe is a personal recipe added by EleanorCook and has not been tested or endorsed by MyRecipes.

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