This Slow Cooker Tex-Mex Chicken is an easy crockpot dinner packed with chicken, beans, and vegetables that only takes minutes to prep. Serve this flavorful slow cooker chicken over rice and top with cheddar cheese and fresh cilantro for an easy family-friendly dinner.
Love Tex-Mex flavors? You also need to try these Tex-Mex Bacon Cheeseburgers or these Smoky Tex-Mex Sloppy Joes.
When it comes to easy dinners, I have found myself reaching for my crockpot more and more lately. There really is just something so appealing about being able to start dinner earlier so that you don’t have to worry as much about it as dinner time rolls around.
This Slow Cooker Tex-Mex Chicken is the perfect example. It only takes a few minutes of prep. And while you can’t just set it and leave it to cook all day, it really is a pretty hands off recipe. It brings in tons of flavor, and is perfect for any night of the week.
My family loves that we can all add our own toppings, and I love that it’s easy to prep and that leftovers are just as good!
Ingredients
- Chicken: For this recipe, we are using boneless, skinless chicken breasts. You want the breasts whole. You can swap them out for thighs, but thighs don’t shred as nicely as breasts do. They would also need to cook longer.
- Taco Seasoning: I always use my homemade taco seasoning, but a store bought seasoning mix will work, too.
- Salsa: I usually just use a jarred salsa. Just make sure you use a salsa that you know that you like.
- Beans: I like pinto beans in this recipe, but it would be easy to swap in a different bean. Black beans would work really well! I just use one can, but you can always beef this up with an extra can of beans to stretch it out to feed more people.
- Bell Peppers: I like to add in 2 different colors of bell peppers. But really, any color will work.
- Corn: If you have fresh corn on hand it will work, but I usually just throw in some frozen corn. And you don’t even have to thaw it first – it will heat up really quickly.
- For Serving: You can really serve this however you like, but we usually eat it over rice, then top it with shredded cheese, sour cream, and cilantro.
How to Make Slow Cooker Tex-Mex Chicken
STEP 1: Place the chicken in the bottom of your slow cooker. Sprinkle the taco seasoning over the top. Then take the salsa and pour it around the chicken. Put the lid on and cook on low for 2 hours.
STEP 2: Add in the beans and both bell peppers. I like to take some tongs and mix these into the liquid a bit before putting the lid back on and cooking an additional 2 hours, or until the chicken is cooked through.
STEP 3: Remove the chicken from the slow cooker. Use 2 forks to shred the chicken.
STEP 4: Add the shredded chicken back into the slow cooker, along with the corn. Stir it all together, then cook another 15 minutes to warm it all through.
Tips and Tricks
I mentioned we usually serve this over rice, but it can easily be used as a filling for burritos, or even as a taco filling.
You can get creative as you want with the toppings! We keep things pretty simple, but some additional suggestions are diced avocado, sliced jalapeños, or diced tomatoes.
This freezes very well, if you want to make a big batch and save it for later.
The chicken will dry out if cooked too long. My slow cooker cooks a little hot, so it’s usually done before the full 4 hours.
If your chicken breasts are smaller, they will cook faster, as well.
More Slow Cooker Dinners
Slow Cooker Beef Stroganoff
Mississippi Pot Roast
Crock Pot Chicken Alfredo
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Slow Cooker Tex-Mex Chicken
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon taco seasoning
- 1 1/2 cups salsa
- 1 (15 oz) can pinto beans drained and rinsed
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 cup frozen corn
- Cooked rice, shredded cheese, sour cream, and cilantro for serving
Instructions
- Place the chicken breasts in the bottom of a slow cooker. Sprinkle the taco seasoning over the top, then pour the salsa around the chicken.1 pound boneless, skinless chicken breasts, 1 tablespoon taco seasoning, 1 1/2 cups salsa
- Cover and cook on low for 2 hours.
- After 2 hours, add the pinto beans, green bell pepper, and red bell pepper. Stir to combine, then cover and cook an additional 2 hours, or until the chicken is cooked through.1 (15 oz) can pinto beans, 1 green bell pepper, 1 red bell pepper
- Remove the chicken from the slow cooker to a cutting board. Let it cool slightly, then use 2 forks to shred the chicken. Return the chicken to the slow cooker, along with the corn. Stir to combine, then cover and cook another 15 minutes, or until warmed through.1 cup frozen corn
- Serve the chicken over rice, and top with cheese, sour cream, and cilantro, or any other desired toppings.Cooked rice, shredded cheese, sour cream, and cilantro
Margaret says
Loved this smelled fantastic cooking! Added extra can of beans( my favorite part and rough chopped onion with the bell pepper also, small can of mild green chiles!! This maybe my new favorite of your recipes!! Whole family( including grand kids) love your creamy chicken enchiladas!! Keep the recipes coming!! Love you!!
Deborah says
Thanks, Margaret – your comment means so much! I’m so glad it was a hit.
Fred says
The recipe says to cut the chicken in bite size pieces while the pic shows shredded chicken. Come on.
Deborah says
The end result is the same, so feel free to cut it or shred it.
Margi says
This made me laugh as my son climbed up the kitchen drawers. But he didn’t stop there, he opened the cupboard door and climbed up the three shelves and sat himself up on the very top. I came in from hanging clothes and almost had a heart attack as he was laughing and kicking. Had to go get the ladder to retreive him and he just thought he had the greatest fun. He’s 40 now and is still a climber but confines it to mountains now.
Nutmeg Nanny says
This looks so flavorful, I know my husband will chow down on it 🙂
Melissa @ Bless this Mess says
Ohhh Thank you! This is just the thing I need for tomorrow night! It looks stunning, I’m sure is perfect and tasty, and EASY. You win for the best recipe of the day. Thanks girl!
Chels R. says
I’m in the same boat with Christian-oh my word! He’s not so much as a climber, because he’s not walking, but into every dang thing. I barely saved my lamp from falling off our end table yesterday because he was shaking the table. Boys! But this, looks good and anything that goes into the crockpot has my stamp of approval on it.
Jennie @themessybakerblog says
Sounds like you have a little dare devil on your hands. Kids are so brave. I’m all about an easy meal that can be forgotten about in the slow cooker. Love this dish!
Megan {Country Cleaver} says
Mmmm, I’m hooked on Tex-Mex since I came back from Texas last week – This is so awesome. Ben is going to love it!
Emily says
Love a good Mexican chicken slow cooker recipe!
Joanne says
I would have probably had a panic attack when I saw him on the table as well! Thank god for easy meals like this.
sue says
The dinner looks wonderful – now craving Tex Mex food!
Please secure top-heavy furniture to the wall so it doesn’t tip over on your little one!
Karly says
I’m now officially craving this for dinner tonight!
Anna @ Garnish with Lemon says
Thank you! I was just staring into my pantry trying to figure out a quick meal for tonight. Mission accomplished!
tanya says
Oh boy, I remember those days! My oldest would scale the fridge all the time. And now she’s a gymnast! All the that climbing was training! I can safely say I always need easy meals. This is perfect! I can get enough slow cooker recipes.