I really do enjoy creating pretty, fancy recipes in the kitchen.
Like this Raspberry Almond Cake for my sister’s birthday. Reminds me of a Dr. Seuss, Cat in the Hat hat. 🙂 I’ll have to share the cake recipe with you soon.
But let’s talk about Mexican Shredded Chicken. While it isn’t fancy, it’s that go-to recipe I use at least every other week during winter. It’s healthy, quick, easy and cooks all day in the crockpot. And just six ingredients.
I got this recipe from one of my BFF’s, who got it from her sister, who got it from… who knows? It’s just one of those great staple recipes that keeps circulating. If you don’t have this recipe for Mexican Shredded Chicken, you need it. Layer the simple ingredients in the crockpot in the morning and forget about it all day.
It’s super versatile and makes plenty. Serve with a dollop of sour cream and a sprinkle of shredded Mexican cheese. Or over rice. Or wrap Mexican Shredded Chicken in corn or flour tortillas, top with tomato sauce, sprinkle with cheese and bake for an easy Mexican Enchilada Casserole. Serve with chips for a substantial appetizer. Or use Mexican Shredded Chicken as a filling for soft or hard tacos. Serve atop a green salad for Mexican Shredded Chicken salad. This dish is always greatly appreciated at potlucks. You can probably think of more creative ways to use this wonderful recipe.
Mexican Shredded Chicken
Ingredients
- 2 cans black beans rinsed and drained
- 1 can Mexican corn drained
- 1 envelope taco seasoning
- 1/2 cup chicken broth or beer
- 3 boneless chicken breasts
- 1 jar of your favorite salsa
Instructions
- Layer first four ingredients in the crockpot in this order: black beans, corn, taco seasoning and chicken broth or beer.
- Place boneless chicken breasts on top.
- Pour jar of salsa over all.
- Cook in covered crockpot on low for eight hours.
- Just before serving, remove chicken from crockpot.
- Shred with two forks, then add back into the crockpot, gently mixing all ingredients.
- Serve hot with sour cream and shredded cheese. (More serving ideas below.)
Notes
Ellen says
I love this recipe. It’s a great go-to. Feeds a lot people!
Julie says
I agree…feeds our family of 9 twice! First we do chili. Leftovers go in the freezer. Then a second meal as enchiladas…stuffed with this delicious filling!! Makes this mom of many smile 🙂
Laila D says
This sounds really good. I’m going to try it.
Susie says
Sounds delicious!! Can’t wait to try it.
Denise says
Allie, you graciously gave me this recipe years ago. It’s delicious, easy to make and feeds an army. The only changes we’ve made is to renamed it Allie’s Mexican chicken!
Sarah says
All of your stuff looks so good! That cake– wow! Now, to find the time to make it all! Love all the pictures and how you present everything! You have quite the touch! Keep it coming!
Aunt pinkie achor says
Looks absolutely fabulous – what is Mexican corn? Is it so different from regular canned corn? Can’t wait to try it!
Tracy says
I have already tried 4 of the recipes from your blog! All are awesome! Can’t wait to try this one. Right up my Alley!
Linda Jenkins says
Since I enjoy Mexican food, this recipe will be on the top of my list. Sounds so yummy! Since it feeds so many, I know that Jack will make a batch and bring it to the club. Thanks.
Nancy Hammett says
Looks good will fix this weekend.
Aunt pinkie achor says
what size jar of salsa? Mine is a 28-oz. jar – is that enough?
Allie Taylor says
I’ve used all different sizes, Aunt P, but don’t think ever as big as 28 oz. I think I used a 12 oz. jar. This is a very forgiving recipe. The chicken should be entirely covered with salsa. I think I would use about half that jar. And you can add more to taste after it’s done if you think it needs more.
Bresca says
This was SOOOO easy to make, and it tasted very Mexican. I couldn’t find the Mexican corn in the store (I’m told it comes in cans, just next to the regular corn), so I ended up using a “Corn Salsa” jar, which probably added a little bit of heat to the recipe. I also probably used more salsa than was intended, so it ended up a bit like a chicken chili. Great with sour cream and cheese. Several relatives were very surprised that I didn’t have to cook the chicken ahead of time or anything — just layer it in, turn on the crock pot, and leave it!
Carina says
Mmmmm, I will be using this recipe for sure! Thank you for sharing. Honestly, I just love simple recipes like this, and I love using a crockpot to cook meat. Muchas gracias Allie! 😉