Slow Cooker Mexican Chicken Recipe – Yes Indeedy

Posted: November 15, 2014 in Articles
Tags: , ,

Slow Cooker Mexican ChickenHere is a great recipe according to us and our siblings. It’s easy to make and makes a lot. As we are all going this way and that, it is a great item to have in the fridge for a quick but satisfying meal.

We eat it plain, with toast, with corn chips, or in a burrito shell. You can add cheese, hot sauce, or greens if you want. Basically, it consists of chicken (shredded), two kinds of beans, green chilies, and various spices. You just put everything in a slow cooker and before you know it, it’s ready to eat!

Here’s the recipe:


8 chicken breasts
2 15 oz cans black beans, drained
1 15 oz can white kidney beans, drained
3 1/2 to 4 cup salsa
4 T chili powder
2 T taco powder
1 to 1 1/2 cup of frozen corn
4 ounce can of green chilies


Place chicken breasts in the bottom of the slow cooker.
Pour beans over the chicken.
Pour salsa, chili powder, and taco powder over the beans.
Cook on low for 6 hours or until the chicken is done (crank it if you’re in a hurry).
Shred chicken when tender. You can do this with 2 forks right in the crock pot.
Stir every all up and taste it so you can season more to your liking.
Cook 1 more hour on low.

Though we have altered the recipe (very) slightly, our original source is from Mennonite Girls Can Cook. Their picture looks a lot better than ours too, so you might want to get inspired over there πŸ˜‰


  1. Jeff says:

    Too many beans. πŸ˜€

    We do one with taco seasoning, Rotel, peppers and onions, and chicken. It might have corn in it. I don’t remember. But then we add sour cream and avocado after dishing it out.

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