Mexican Shredded Chicken in a Crock Pot

Great in tacos or anywhere you would use Mexican shredded chicken. A chicken taco salad. Chicken burritos or enchiladas.
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Main Course
Cuisine: Mexican
Keyword: Beginner Recipe, Easy, Tex-Mex
Servings: 12 servings
Calories: 187
Author: Dan Mikesell AKA DrDan


  • 2 pounds skinless boneless chicken breasts trimmed
  • 2 cups salsa I like medium Pace or Chi-Chi’s
  • 1 tablespoon chili powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon cumin
  • 1 cup sour cream
  • 1 pound frozen white corn
  • 14 oz black beans rinsed


  • Start with about 2 pounds of chicken, trim well and remove that little piece of meat/fat on the rib portion.
  • Mix 2 cups of salsa of choice with 1 T chili powder, 1/4 t of oregano and cumin in the crock pot. Place the trimmed chicken breast in the salsa, push to bottom and cover with some of the salsa.
  • Start the slow cooker on low for 8 hours. At 7 hours, remove the chicken to a chopping board and shred with two forks and place back in crock pot.
  • Add 1 cup sour cream, 1 pound of frozen corn. Rinse a 14 oz can of black beans under running water and add that also.
  • Mix well and cook for the last hour.


Calories: 187kcal | Carbohydrates: 18g | Protein: 20g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 60mg | Sodium: 231mg | Potassium: 221mg | Fiber: 4g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 8.3mg | Calcium: 30mg | Iron: 1.1mg