Slow Cooker Tex-Mex Chicken

$Slow Cooker Tex-Mex Chicken over rice, topped with cheese, sour cream, and cilantro.$

Slow Cooker Tex-Mex Chicken

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.

Course Main Dish

Cuisine Tex-Mex

Prep Time 10

Cook Time 4 15

Total Time 4 25

Servings servings

Calories 209kcal

Author Deborah Harroun

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

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition does not include any added toppings.

Nutrition