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- 4 boneless, skinless chicken breasts - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (14.5 oz) diced tomatoes with green chilies - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 onion, finely chopped - 2 cloves garlic, minced

Crockpot Mexican Chicken

Looking for an easy and flavorful weeknight dinner? Discover the deliciousness of Crockpot Mexican Chicken! This simple recipe features tender chicken, black beans, corn, and vibrant veggies, all simmered to perfection in your crockpot. Enjoy stress-free cooking with step-by-step instructions and tips for tasty variations. Click to explore the full recipe and elevate your dinner game tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (14.5 oz) diced tomatoes with green chilies

1 red bell pepper, diced

1 green bell pepper, diced

1 onion, finely chopped

2 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

1 cup low-sodium chicken broth

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Place the chicken breasts at the bottom of the crockpot.

    In a separate bowl, mix the black beans, corn, diced tomatoes (with their juices), red bell pepper, green bell pepper, onion, and garlic. Stir in the chili powder, cumin, paprika, salt, and pepper until well combined.

      Pour the mixture over the chicken in the crockpot.

        Add the low-sodium chicken broth over everything to keep it moist during cooking.

          Cover the crockpot, set it to low heat, and cook for 6-7 hours or on high heat for 3-4 hours, until the chicken is cooked through and tender.

            Once cooked, shred the chicken directly in the crockpot using two forks, then stir everything well to combine the flavors.

              Serve the Fiesta Chicken in bowls, garnished with fresh cilantro and lime wedges on the side for an extra zing.

                Prep Time: 15 minutes | Total Time: 6-7 hours | Servings: 4-6