Slow Cooker Mexican Pulled Chicken

This super easy recipe creates an extremely tender and juicy pulled chicken. Much like you might find at a Mexican restaurant with peppers and onions. As an addition, I have created this recipe to include corn and black beans. This is great as a taco and enchilada filler, or to be served over rice. This makes quite a bit, so you can try it different ways for variety! A great Friday night recipe to last the weekend! You can serve this topped with lettuce, sour cream, and cheese.

• Preparation Time: 10 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 10 mins
• Calories: 401 Calories

Ingredients

• 1 cup water
• 1 (16 ounce) jar salsa
• 1 (15 ounce) can black beans, rinsed and drained
• 1 medium onion, thinly sliced
• 1 (1 ounce) envelope taco seasoning mix
• 4 (5 ounce) frozen skinless, boneless chicken breasts
• 1 (12 ounce) package frozen corn
• 1 large green bell pepper, julienned

Recipe Instructions

Step 1

Place ingredients in the slow cooker in the following order: chicken, taco seasoning, black beans, salsa, corn, onion, bell pepper, and water.

Step 2

Cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 3

Shred chicken with 2 forks.