If you’re looking for a simple, flavorful meal that requires minimal effort, this Slow Cooker Mexican Chicken is the perfect choice! Juicy chicken breasts are seasoned with a blend of spices, seared for extra flavor, and then slow-cooked with tomatoes, onions, and garlic. The result? Tender, shredded chicken packed with Mexican-inspired flavors. Mix in black beans for added heartiness, and you’ve got a versatile dish perfect for tacos, burritos, or enjoying on its own with your favorite side.

What You’ll Need

Ingredients

• 2 pounds boneless skinless chicken breasts
• Salt & pepper
• 1 tbsp extra-virgin olive oil
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp chipotle chiles ground
• 1 can diced tomatoes in their juices 796ml
• 1 onion, diced
• 4 garlic cloves, minced
• Canned black beans, drained and rinsed

Equipment I Used

• Slow Cooker
• Skillet
• Cutting Board
• Measuring Spoons

How to Make It

Prepare the slow cooker

Lightly coat a 6-quart slow cooker with nonstick spray or oil to prevent sticking and ensure easy cleanup.

Mix the spices

In a small bowl, combine the chili powder, garlic powder, onion powder, dried oregano, ground chipotle chiles, salt, and pepper. Stir until the spices are well blended. This seasoning mix will add rich Mexican-inspired flavors to the dish.

Prepare the slow cooker base

Add the diced tomatoes (with their juices), diced onion, and minced garlic to the bottom of the slow cooker. Sprinkle the spice mixture over the top and stir to combine the ingredients evenly. This will create the flavorful base for your chicken.

Sear the chicken

Season both sides of the boneless, skinless chicken breasts with salt and pepper. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and sear them for 2 to 3 minutes per side, just until golden brown. The chicken does not need to be fully cooked through—this step adds extra flavor to the dish.

Transfer to the slow cooker

Once seared, transfer the chicken breasts to the slow cooker, placing them on top of the tomato mixture. Make sure they are submerged in the liquid so they can absorb all the flavors as they cook.

Cook the chicken

Cover the slow cooker with its lid and cook on low for 4 to 5 hours or on high for 1 to 2 ½ hours. The cooking time will vary depending on the size of your chicken breasts and the strength of your slow cooker. The chicken is done when it reaches an internal temperature of 165°F.

Shred the chicken

Once the chicken is fully cooked, remove it from the slow cooker and place it on a cutting board. Let it rest for 5 minutes, then use two forks to shred the chicken into bite-sized pieces.

Return chicken to slow cooker and add beans

Return the shredded chicken to the slow cooker and stir it into the tomato mixture. Add the drained and rinsed black beans, stirring them into the chicken and sauce. Cover the slow cooker and cook on low for an additional 15 minutes to allow the chicken to soak up the flavorful cooking juices.

Serve

Once the chicken has absorbed the flavors, taste and adjust the seasoning with additional salt if needed. Serve the Slow Cooker Mexican Chicken with your favorite sides, such as rice, tortillas, or in tacos, burritos, or bowls.