Serves 16
450 min
Crockpot Mexican Chicken
Recipe GLPR391713927cb62d
A hearty and savory slow-cooker dish featuring tender chicken breasts and soft pinto beans simmered together in salsa and broth, seasoned with taco spices and finished with creamy richness. This hands-off meal shreds easily and makes enough to serve a crowd. Serve with rice, tortillas, or your favorite toppings like avocado, cheese, and fresh cilantro.
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Ingredients
1 pound Pinto beans, dried and rinsed
1½ jars Salsa
3½ cups Water
1 pound Chicken breasts, boneless and skinless
2½ tablespoons Taco seasoning
2 ounces Light cream cheese, optional for added creaminess
Salt to taste
Directions
In your slow cooker or crockpot, combine the rinsed pinto beans, salsa, and water. Stir well to ensure the beans are evenly moistened and distributed throughout the liquid.
Place the chicken breasts directly on top of the bean mixture. Cover the slow cooker and cook on high for 4 to 5 hours, or on low for 7 to 8 hours, until the beans are tender and the chicken is fully cooked through (internal temperature 165°F). After approximately 3 hours of cooking, remove the lid, give the mixture a gentle stir to prevent the beans from settling and sticking to the bottom, and add a little more water if the liquid level has reduced significantly. Minimize opening the lid to avoid extending the cooking time.
Once the beans and chicken are completely cooked, use two forks to gently shred the chicken directly in the slow cooker. The cooked chicken should shred very easily into tender pieces.
Stir in the taco seasoning and cream cheese (if using). Let the mixture rest in the covered slow cooker for 15 to 30 minutes, allowing the flavors to meld and the cheese to fully incorporate and create a creamy texture.
Serve the crockpot chicken and beans over rice, with warm tortillas, or alongside tortilla chips. Top with sliced avocado, shredded cheese, fresh cilantro, and any other desired toppings.
