Do you crave the delicious flavors of Mexican cuisine but don't have the time or energy to cook a complicated meal? Look no further! This Slow Cooker Mexican Chicken is a simple and delicious solution to your dinner dilemma.
Whether you're a busy parent, a working professional, or simply someone who loves good food, this recipe is sure to become a household favorite. So dust off your slow cooker, gather your ingredients, and get ready to tantalize your taste buds with this flavorful and easy-to-make dish.
This simple slow cooker chicken recipe is bursting with flavorful spices and herbs.
I love that I can just toss everything in to the crock pot and let it do it's magic while I go about my day.
The splash of lime at the end may sound odd. But, the hint of citrus does amazing things to brighten the flavors of this recipe.
How to Serve Slow Cooker Mexican Chicken
This chicken is a great starting point for a variety of meals
- a filling for burritos, maybe with homemade tortillas
- instead of tortillas use it in lettuce wraps
- serve it with some Cilantro Lime Rice for an easy burrito bowl
- go low carb and serve it with a classic Caesar Salad
Ingredients for Slow Cooker Mexican Chicken with Beans
The ingredients are pretty basic:
- boneless chicken breasts or thighs
- canned tomatoes with chilies, I like the fire roasted
- black beans, or you could go with pinto beans
- fresh garlic, jalapeno, lime and cilantro
- liquid smoke
- cumin, chili powder, oregano, smoked paprika, cayenne, salt and pepper
You'll notice there are three layers of smoke flavor: the fire roasted tomatoes, liquid smoke and smoked paprika. You can change out any or all of them but the combination really adds to the overall flavor of the dish.
Recipe
Ingredients
- 2 pounds boneless skinless chicken thighs or breasts
- 2 cans 10-ounce fire-roasted diced tomatoes & green chilies (undrained)
- 2 cans 15-ounce cans black beans (rinsed and drained)
- 3-4 cloves garlic (minced)
- 1 small jalapeno pepper (finely diced)
- 1½ tablespoons hickory-flavored liquid smoke
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon cayenne pepper
- salt and black pepper (to taste)
- 2 medium limes (quartered)
- ¼ cup fresh cilantro (chopped)
Instructions
- Add chicken pieces to the bottom of a 5 or 6-quart slow cooker crock. Top with tomatoes, black beans, garlic, jalapeno pepper, liquid smoke, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Season with salt and black pepper, to taste.2 pounds boneless skinless chicken thighs or breasts, 2 cans 10-ounce fire-roasted diced tomatoes & green chilies, 2 cans 15-ounce cans black beans, 3-4 cloves garlic, 1 small jalapeno pepper, 1½ tablespoons hickory-flavored liquid smoke, 2 teaspoons ground cumin, 1 tablespoon chili powder, 1 teaspoon smoked paprika, 2 teaspoons dried oregano, 1 teaspoon cayenne pepper, salt and black pepper
- Stir to combine, making sure the chicken thighs are coated and submerged in the liquid. Cover and cook on high for 3-4 hours or low for 6-8 hours.
- 30 minutes before serving, remove lid and shred chicken with two forks while in the slow cooker. Stir to combine shredded chicken with other ingredients. Cover and cook for remaining 30 minutes.
- Remove lid and squeeze fresh lime juice into the crock. Add cilantro and stir to combine.2 medium limes, ¼ cup fresh cilantro
Sound fabulous? Share it!
Until next time, happy eating.
~Audrey
Marilyn Lesniak
Thank you for hosting! This is what was served the of week 8-19- to 8-23 in my home. On Tuesday is Blueberry Lemon Cake Cheesecake. Wednesday is Blue Velvet Cupcakes. And ending Labor Day Treats week on Friday I am serving my American Flag Krispy Treats. Enjoy!
Catherine Sokolowski
I can't wait to try your Mexican chicken. I am always looking for new crock pot recipes. I'm pinning this and then going to look at your cilantro lime rice!