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Crockpot Mexican Chicken
Creamy shredded chicken with beans and corn make for a delicious, healthy, and EASY meal served over brown rice.
Ingredients
- 16 ounces of your favorite salsa (1 1/2 – 2 cups)
- 1-ounce package of all-natural taco seasoning (or 2–3 tablespoons of homemade taco seasoning recipe)
- 1 can black beans, drained and rinsed
- 1 can corn, drained and rinsed
- 1 1/2 pounds boneless, skinless chicken breasts (2-3 breasts)
- 6 ounces cream cheese, cubed
- 3 cups cooked brown rice
- Optional topping ideas: shredded cheddar cheese, shredded lettuce, diced avocado, diced red onion, minced jalapeños, chopped black olives
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Instructions
Make It Now:
- In a slow cooker, add salsa, black beans, corn, and taco seasoning. Stir until well combined. Nestle the chicken into the mixture and spoon some on top of each piece.
- Cover and cook on low for about 2 1/2 – 3 1/2 hours or until chicken is done (165°F internally or no longer pink inside).
- Remove chicken to a cutting board and shred with two forks. Add back to slow cooker and stir in the cubed cream cheese until it melts and blends into sauce.
- Serve over brown rice and top your favorite Mexican toppings, like diced avocado, lime wedges, shredded cheddar cheese, sliced green onion, diced red onion, etc.
Freeze For Later:
Method 1 (Uncooked): To a gallon-sized freeze bag, add salsa, beans, corn, taco seasoning, and chicken. Seal, squeezing out any excess air, and squish it around until well combined. Freeze.
Method 2 (Fully Cooked): Fully cook and cool the meal. Freeze in an airtight container or freezer bag.
Prepare From Frozen:
Method 1 (Uncooked): Thaw completely using one of these methods. Add the meal to the crockpot and follow Steps 2-4.
Method 2 (Fully Cooked): To reheat, thaw in the refrigerator for 24 hours and warm on low on the stove or in the microwave. For a quick thaw, use the defrost setting on the microwave. Follow Step 4 for serving instructions.
Notes/Tips
Sneaky Nutrition Tip: If you’d like to add some (tasteless) extra nutrition, stir in a 1/2 – 1 cup of canned pumpkin, butternut squash puree, chopped spinach, or frozen cauliflower rice.
How to Make Freezer Meal Kit: If you want to make this a freezer meal kit, freeze the chicken mixture along with a freezer bag of frozen brown rice (here’s how to freeze rice) and a bag of shredded cheddar cheese (here’s how to freeze cheese).
Dairy-Free Version: Simply leave out the cream cheese and any dairy toppings (like cheese or sour cream). This recipe is still yummy without those!
Where We Get Our Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves.
Find it online: https://thrivinghomeblog.com/crockpot-mexican-chicken/