Slow Cooker Mexican Chicken


  • 3 medium chicken breasts
  • 15 oz corn 1 can, drained (see note)
  • 15 oz black beans 1 can, drained and rinsed
  • 15 oz diced tomatoes 1 can, NOT drained
  • 1 medium onion diced
  • 1 small jalapeno minced (or substitute 1 4-oz can of diced green chilies)
  • 1 tablespoon chili powder see note
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 chicken bullion cube
  • 1 cup colby jack cheese shredded, see note


  1. In a large slow cooker, combine corn, beans, tomatoes, onion, and jalapeno.
  2. Nestle chicken breasts into the vegetables and add bullion cube.
  3. Mix seasonings together (see note) and sprinkle over the top of everything in the slow cooker.
  4. Cook on low 6-8 hours, or high 3-4 hours.
  5. If possible, turn chicken breasts and give everything a light mix halfway through cooking.
  6. After the cooking time is up, top chicken breasts with cheese and cover for 5-10 minutes until the cheese is melted.
  7. Garnish as desired and serve over rice, over lettuce as a salad, or any other way else you choose!

This article and recipe adapted from this site

Slow Cooker Mexican Chicken
Scroll to top