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- 2 lbs boneless, skinless chicken breasts - 1 can (14 oz) diced tomatoes with green chilies - 1 can (15 oz) black beans, rinsed and drained - 1 can (8 oz) corn, drained - 1 bell pepper (red or green), chopped - 1 small red onion, diced - 2 cloves garlic, minced - 1 cup chicken broth

Crockpot Mexican Chicken

Discover the joy of easy cooking with Crockpot Mexican Chicken, a delicious and flavorful dinner idea that will impress everyone at the table! This recipe features tender, juicy chicken simmered with zesty tomatoes, black beans, and the perfect mix of spices. It's hassle-free and perfect for busy weeknights. Click through to explore the full recipe and transform your dinner routine with this tasty dish that everyone will love!
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Ingredients
  

2 lbs boneless, skinless chicken breasts

1 can (14 oz) diced tomatoes with green chilies

1 can (15 oz) black beans, rinsed and drained

1 can (8 oz) corn, drained

1 bell pepper (red or green), chopped

1 small red onion, diced

2 cloves garlic, minced

1 tablespoon taco seasoning

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

1 cup chicken broth

1 cup shredded cheese (cheddar or pepper jack)

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Begin by placing the chicken breasts at the bottom of the crockpot. Season them with salt, pepper, taco seasoning, ground cumin, and chili powder.

    In a separate bowl, combine the diced tomatoes (with juices), black beans, corn, bell pepper, onion, and minced garlic. Mix well.

      Pour the vegetable mixture over the seasoned chicken in the crockpot, ensuring the chicken is well-coated with flavors.

        Pour the chicken broth over everything in the crockpot. This will help keep the chicken moist and create a delicious sauce.

          Cover the crockpot with its lid and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is fully cooked and shreds easily.

            Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir well to combine with the sauce.

              Sprinkle the shredded cheese over the chicken and let it sit for an additional 10 minutes with the lid on, allowing the cheese to melt.

                Serve hot, garnished with fresh cilantro and lime wedges on the side for an extra zesty kick.

                  Prep Time: 15 minutes | Total Time: 6 hours | Servings: 6-8

                    - Presentation Tips: Serve this delicious Mexican chicken over rice or in tortillas for tacos, and garnish with additional cilantro or avocado slices for a pop of color and flavor!