365 Days of Slow Cooking: Day 219: Crock Pot Mexican Chicken
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Wednesday, September 2, 2009

Day 219: Crock Pot Mexican Chicken

2 frozen boneless, skinless chicken breasts
6 oz frozen corn
1/2 envelope taco seasoning
1 can black beans, rinsed and drained
12 oz pace picante sauce or salsa
4 oz diced green chilies (not drained)
chopped fresh cilantro, to taste

1. Spray slow cooker with nonstick cooking spray. Put corn in bottom of slow cooker.
2. Place chicken on top of corn. Sprinkle chicken with taco seasoning.
3. Pour in salsa. Add green chilies and pour beans over salsa.
4. Cover and cook on low for 6-8 hours.
5. Stir mixture and break apart chicken so it is shredded. Add cilantro.

This recipe was sent in by blog reader, Nicole Holley. I changed it just a bit to fit my liking. I really enjoy this type of dish and it reminded me a lot of the taco soup and the creamy black bean salsa chicken. It got quite runny, so I just used a slotted spoon and served it over baked tortillas. I suppose you could also serve it as a chunky soup. 4 stars. Thanks Nicole!

Recipe Source: Blog reader, Nicole Holley


  1. Anonymous2/9/09 12:40

    I make this same thing but I only cook the chicken with the taco seasoning until it can be shredded easily. After that, I add all the other stuff only 30 minutes before dinner. The biggest difference is that I do not use chilis or cilantro and only use 1 cup of salsa. The key ingredient is missing and that is a box of cream cheese. I love it in tortillas and my husband prefers it on top of rice. SOOOOO good this way. Like 5 stars good.

  2. Hi! Love the site; I'll definitely be following your recipes.

    I found this while googling crock pot mexican chicken and decided to make it for dinner. I left out the cilantro, added 15.5 oz canned corn instead of 6 oz frozen corn.

    My husband and I ate it over rice, with shredded cheese and sour cream. Definite keeper! He raved about it. :)