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Tex-Mex Chicken the Slow Cooker Way

Author: Anita's Table Talk


  • 4 chicken breasts
  • 1-2 Tablespoons taco seasoning about ½ packet
  • 1 can corn drained
  • 1 can beans of choice rinsed and drained (I use black beans)
  • 1½-2 cups salsa I use mild salsa
  • cooked rice if using
  • flour or corn tortillas if using
  • shredded cheese
  • sour cream
  • diced avocado or guacamole
  • chopped cilantro
  • chopped green onions


  • Place chicken breasts in bottom of slow cooker.
  • SPRINKLE taco seasoning on top.
  • ADD the drained corn, beans and salsa.
  • COVER and COOK on high for about 3 ½ hours until chicken can easily be shredded.
  • SERVE over cooked rice or as the filling for tacos.
  • TOP with toppings—shredded cheese, sour cream, avocado, chopped cilantro and/or chopped green onion.
  • NOTES: I've been known to skip the taco seasoning and it still tastes great.