This slow cooker Mexican chicken with black beans and corn is an easy crockpot meal you’ll make on repeat. Toss everything in, simmer all day, then serve the flavorful shredded chicken over rice, in tacos, or burrito bowls.

Slow cooker Mexican chicken with black beans and corn served in a white bowl, ready to be added to tacos or rice bowls.

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Slow Cooker Mexican Chicken with Black Beans and Corn

This crockpot Mexican chicken is an easy and flavorful dinner made with just a handful of ingredients. The chicken cooks low and slow in the slow cooker until it’s perfectly tender, then gets shredded and mixed with Rotel, black beans, and corn for a bold and hearty filling the whole family will love.

With only 10 minutes of prep and no chopping required, it is a recipe you’ll turn to again and again. Serve the crockpot shredded chicken on top of tortilla chips, make shredded chicken taco salad, use it for baked chicken burritos, enchiladas and more!

Ingredient Notes

Chicken breasts, Rotel, black beans, corn and taco seasoning on the counter.

Find the full printable recipe below with instructions.

  • Chicken breasts: I used boneless skinless chicken breasts, but you can use chicken thighs if preferred.
  • Rotel: Instead of Rotel you can use your favorite store brand of salsa or homemade restaurant style salsa!
  • Taco seasoning. I love my homemade taco seasoning but a store-bought blend works.
  • Black beans. Before adding to the slow cooker, drain and rinse the canned beans. Pinto beans could be used.
  • Corn. I prefer frozen corn, but canned corn can be used.

How to Make Crockpot Mexican Chicken

Coat crockpot with nonstick spray, spread 1 can Rotel evenly over the bottom and then lay chicken breasts on top. Sprinkle taco seasoning over the chicken then add black beans and corn before topping with remaining Rotel and taco seasoning.

Chicken breasts in a slow cooker covered by Rotel, corn, and black beans.

Cover and cook chicken on low heat 6 to 8 hours or on high heat 4 hours until chicken reaches 165°F.

Fully shredded crockpot Mexican chicken mixed with salsa, black beans, and corn in the slow cooker insert.

Using two forks shred chicken right in the crockpot or remove to cutting board, shred then stir back into the sauce. Serve Mexican shredded chicken with all your favorite toppings!

Crockpot Mexican chicken in a white serving bowl with lime, tomato and fresh cilantro garnish.

Recipe Tips and Variations

  • Chicken thighs: Swap boneless chicken breasts for boneless skinless chicken thighs. If you only have beef, make crockpot barbacoa instead!
  • Brown chicken: It will mean another dish to wash but helps lock in juices plus adds another layer of delicious flavor.
  • Smoky heat: Add a few chopped chipotle peppers.
  • Creamy: Stir in cream cheese after shredding chicken.
  • Meal prep. Add everything to a large ziploc bag and then refrigerate or freeze and use when needed. If frozen, thaw before adding to the crockpot.
Mexican shredded chicken served in a white bowl, garnished with fresh cilantro and lime wedges.

More Mexican chicken recipes include slow cooker chicken tinga tacos, crockpot chicken fajitas or slow cooker chicken taco bowls!

Crockpot Mexican chicken in a bowl.

Slow Cooker Mexican Chicken

5 from 10 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 6
This slow cooker Mexican chicken with black beans and corn is an easy crockpot meal you’ll make on repeat.
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Video

Equipment

Ingredients 

  • 2 (10-ounce) cans Rotel diced tomatoes and green chiles (mild, original, or hot), drained, divided
  • 1 ½ pounds boneless, skinless chicken breasts
  • 1 ½ Tablespoon taco seasoning , divided
  • 1 (15.5-ounce) black beans , rinsed and drained
  • 1 cup frozen corn

Instructions

  • Add ingredients to crockpot. Spray crockpot with nonstick spray. Spread 1 can Rotel evenly over the bottom. Lay 1 1/2 pounds chicken breasts on top. Sprinkle 3/4 Tablespoon taco seasoning over the chicken. Add black beans and corn. Top with remaining 1 can Rotel and sprinkle with remaining 3/4 Tablespoon taco seasoning.
  • Cook on low heat 6 to 8 hours or on high heat 4 hours. Shred chicken and serve with favorite toppings (see note).

Last step: Please leave a comment and rating after you make the recipe.

Notes

Optional toppings:
  • Shredded cheese
  • Chopped cilantro
  • Fresh Lime
  • Diced Onion
  • Avocado
  • Sour Cream
Make-ahead: This recipe is easily to double or even triple to make big batches to freeze for a later date. 
Storage: Store in an airtight container in the fridge up to 5 days. 
Freezer: Store in a zip-tight bag in the freezer up to 3 months. 

Nutrition

Calories: 158kcal, Carbohydrates: 7g, Protein: 25g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 183mg, Potassium: 502mg, Fiber: 1g, Sugar: 0.1g, Vitamin A: 94IU, Vitamin C: 4mg, Calcium: 7mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

How to serve slow cooker Mexican chicken with black beans and corn?

For a complete fiesta do not forget your favorite toppings when serving this crockpot Mexican chicken! Shredded cheese, avocado, sour cream, quick pickled onions, cilantro, fresh lime and any others you love!

Can I make this in the Instant Pot?

Yes, it can be made in the pressure cooker with a few adaptations. Add 1/2 cup chicken broth to the bottom of the pot, top with chicken, taco seasoning, corn, beans and then undrained Rotel. Cook on high for 15 minutes with 10 minutes natural release.

How to store leftovers?

Store in an airtight container in the refrigerator for up to 5 days. When reheating, add a splash of chicken broth or salsa to rehydrate the chicken.

Can you freeze slow cooker Mexican chicken?

Yes, store in a ziploc bag or airtight freezer-safe storage container up to 3 months. Thaw overnight in the fridge before serving.