This crockpot Mexican chicken is made with only 5 ingredients including black beans, corn and salsa! Use the tender shredded chicken for tacos, burrito bowls with rice or salads.
Spray crockpot with nonstick spray. Spread 1 can Rotel evenly over the bottom. Lay 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).
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.