5 Ingredient Crockpot Tex Mex Chicken | Easy Meal Prep Dinner Idea
A simple, flavorful Tex Mex chicken recipe that cooks low and slow in your crockpot, perfect for easy meal prep and busy weeknights.
Ingredients
Main ingredients
- 1 pound boneless skinless chicken breast your main star
- 1 tablespoon taco seasoning to make those Tex Mex flavors pop
- 8 oz salsa the sauce that seasons and moistens everything
- 15 oz black beans rinsed and drained, for hearty protein and fiber
- 1 cup frozen corn to add a little sweet crunch to the mix
Instructions
Instructions
- Place your chicken breasts in the bottom of the crockpot. Make sure they lay flat 'cause even cooking matters.
- Sprinkle that taco seasoning all over the chicken like you mean it, coating every bit.
- Pour the salsa right over the top—don’t be shy, it’s what keeps everything juicy.
- Next, add the rinsed black beans and frozen corn in a nice layer over the salsa.
- Secure the lid and set your crockpot on low for 6 hours or high for 3 hours. You wanna see that pressure build and hear that valve hiss feel right.
- Once cooked, grab two forks and shred the chicken right there in the pot. Mix it up with the beans and corn so everything blends perfect.
- Give it a quick stir to make sure all that broth and seasoning are spread out evenly.
Notes
Serve warm, maybe with rice, tortillas, or your favorite Tex Mex sides. Store leftovers airtight in the fridge for up to 4 days or freeze in portions for longer storage.