Slow Cooker Shredded Mexican Chicken

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Prep Time: 5 minutes
Cook Time: 8 hours
Servings: 8 servings
Calories: 207kcal


  • 1.2 kg chicken breasts (about 6 large chicken breasts)
  • 1 tin black beans
  • 1 tin chopped tomatoes
  • 250 g frozen corn
  • 3 cloves grated garlic
  • 2 tablespoons chili powder
  • 2 tablespoons cayenne pepper
  • 2 tablespoons cumin
  • 1/2 tablespoon oregano
  • Salt & pepper


  • Add chicken to the bottom of the slow cooker.
  • Drain the tin of black beans and add them on top.
  • Add the tomatoes, frozen corn and about 100mls of water.
  • Add the spices, herbs and garlic.
  • Season well with salt and pepper.
  • Stir the ingredients to distribute spices.
  • Put the lid on the slow cooker and cook on low setting for 8 hours or on high setting for 4 hours.
  • When cooked, shred the chicken breasts in the slow cooker with a fork (they will fall apart so easily).
  • Serve with tortilla wraps, nachos, rice, taco shells, in a burrito, with a baked potato or salad - anything you like.
  • Could also add some coriander, melted cheese, guacamole or sour cream.


Calories: 207kcal | Carbohydrates: 9g | Protein: 32g | Fat: 4g