Easy Crock-Pot Tex-Mex Chicken recipe with tender shredded chicken, black beans, corn, and fire-roasted tomatoes. Perfect for slow cooker meals, weeknight dinners, tacos, burritos, or family-friendly dinners. Quick and simple slow cooker chicken recipe with bold Tex-Mex flavors.

Ingredients

For the Chicken:

2¼ to 2½ pounds boneless, skinless chicken breasts (3–4 pieces)
2 tablespoons homemade taco seasoning mix
1 small red bell pepper, seeded and diced
½ cup diced white or yellow onion
14.5 oz can fire-roasted diced tomatoes, undrained
4 oz can diced green chiles, undrained
15.5 oz can black beans, drained
1½ cups frozen corn (do not thaw)

Optional Ingredients for Serving:

Cilantro lime rice
Flour or corn tortillas
Avocado, sour cream, cheese, salsa, fresh cilantro

Instructions

Place the chicken breasts in your slow cooker. Sprinkle the homemade taco seasoning evenly over the chicken.
Add the diced tomatoes, green chiles, red bell pepper, and onion to the slow cooker. Keep the black beans and corn aside for later.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and easy to shred.
Remove the chicken and shred it using two forks, then return it to the slow cooker.
Stir in the drained black beans and frozen corn. Cover and cook for an additional 30 minutes, or until the beans and corn are heated through.
Serve hot over rice, or use as a filling for tacos, burritos, or wraps. Add toppings such as avocado, cheese, sour cream, or fresh cilantro as desired.

Why You’ll Love This Recipe

Effortless: Toss everything in a slow cooker and let it do the work.
Flavorful: The homemade taco seasoning and fire-roasted tomatoes give it bold Tex-Mex flavors.
Versatile: Great over rice, in tacos, burritos, or even as a salad topper.
Healthy: Packed with lean protein, beans, and veggies.

Tips

For extra flavor, sear the chicken in a skillet for 2–3 minutes per side before adding to the slow cooker.
Make sure not to thaw the corn; it will cook perfectly in the slow cooker.
Adjust the spice level by adding more or fewer chiles, or sprinkle in a pinch of cayenne pepper.

Variations and Substitutions

Chicken: Use boneless thighs instead of breasts for a juicier option.
Beans: Swap black beans for pinto or kidney beans.
Vegetables: Add diced zucchini, carrots, or bell peppers of different colors.
Taco Seasoning: Use store-bought if short on time.

FAQs

Q: Can I make this in the oven instead of a slow cooker?
A: Yes! Bake in a covered dish at 350°F (175°C) for 45–60 minutes, until chicken is cooked through, then shred and add beans and corn.

Q: How long can I store leftovers?
A: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.

Q: Can I make this spicier?
A: Absolutely! Add extra diced green chiles, a dash of hot sauce, or sprinkle in cayenne pepper.

Serving Suggestions

Serve over cilantro lime rice for a complete meal.
Wrap in tortillas for tacos or burritos.
Top with avocado slices, shredded cheese, salsa, sour cream, or fresh cilantro.