El Pollo Cinco de Mayo - Slow Cooker Mexican Chicken
This Slow Cooker Mexican Chicken is packed with flavor! You can serve it over rice or in a tortilla with avocado, crema, & shredded cheese.
Ingredients
- 1 can (15.5 oz.) black beans, rinsed and drained
- 1 can (12 oz.) corn kernels and its juice
- 1 can (10 oz.) diced tomatoes with green chile peppers, such as Ro*Tel®
- 3/4 cup low-sodium chicken broth Footnote
- 1/2 large red pepper, diced
- 1 large jalapeño pepper, seeded, ribs removed and finely diced
- 8 large green onions, chopped
- 1 large Roma tomato, chopped *optional
- 2 tbsp. fresh cilantro, chopped tips & tricks
- 2 tsp. ground cumin
- 1 tsp. onion powder
- 1 tbsp. taco seasoning see Recipe
- 1 tsp. smoked paprika
- 1 tsp. chipotle chili powder
- 1 tsp. ancho chili powder
- 1/2 tsp. cayenne pepper, or to taste
- 1/8 tsp. ground Himalayan pink salt
- freshly ground black pepper, to taste (I always use peppercorns)
- 2 large chicken breasts, halved and seasoned
Directions
- In the crock pot, add all the ingredients except chicken breasts, and stir very well.
- Season chicken and lay on top of the bean mixture.
- Cook on Low for 9 ½ hours or High for 6 hours.
- About ½ hour before the end of cooking time, remove the chicken from the slow cooker and shred it (click here for an easy trick to shred chicken).
- Return the shredded chicken to the crock pot and stir it into the bean mixture. Continue cooking for 30 minutes. Serve over Mexican rice or tortillas with grated cheese and sour cream
Notes
Footnote: Depending the consistency you want to achieve, you can add broth from 3/4 of a cup to 1 1/2 cups. If you want to serve it in a flour tortilla, I recommend you add 3/4 but if you want to spoon mixture over rice and want more sauce, add more broth.