Looking for an easy recipe that is healthy and bursting with Mexican flavor?  Look no further, than this delicious recipe for crock pot Mexican chicken.  The chicken is slow cooked in the crock pot; so it falls apart easily with a fork and the mixture of salsa, beans, and corn blend perfectly.  This recipe is delicious served over brown rice or mix steaming hot rice with a little cilantro and lime juice.  The great benefit to slow cooking in the crock pot is that you can set it in the morning before work and come home to a delicious meal after a busy day.

Skinny Mom Fact: The hottest chili in the world is the Naga Jolokia. They are, on average, 170 times spicier than a Jalapeno pepper.

Slow Cooker Mexican Chicken


  • 16 oz jar tomato salsa
  • 3-4 large chicken breasts
  • 14 oz can diced tomatoes with green chiles
  • 15 oz can reduced-sodium black beans (rinsed + drained)
  • 8 oz bag frozen yellow corn
  • ¼ cup fresh cilantro, chopped
  • 1 Tbsp jalapeno peppers
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp cumin
  • ¼ tsp salt
  • ¼ tsp black pepper
  • Optional*:
  • brown rice
  • green onion
  • *Optional ingredients are not included in the nutrition calculations.


  1. Combine salsa, beans, corn, tomatoes, cilantro, garlic powder, onion powder, cumin, cayenne, pepper, chili powder, and jalapenos in the crock pot.
  2. Season chicken breast with salt and pepper and lay on top.
  3. Cook on low for 10 hours or on high for 6 hours.
  4. 30 minutes before serving, remove chicken and shred.
  5. Return chicken to slow cooker and stir together.
  6. Serve over brown rice and top with green onion (optional).