Slow Cooker Mexican Chicken is a flavorful Tex-Mex casserole that’s easy to make in your Crock Pot. Simply add chicken, onions, peppers, black beans, corn, riced cauliflower and seasonings to your slow cooker and let the magic happen! Once cooked, add cheese and bake until bubbly and delicious. If your family loves Mexican food, this recipe really hits the spot!
Combine all ingredients, except the shredded cheese in your Crockpot and set on low for about 7 hours. Make sure the chicken is on the bottom so that it fully cooks.
When the mixture is done cooking, drain any excess liquid (this may not be necessary – just depends on if you use frozen ingredients, or thawed), and shred the chicken with two forks.
Transfer the chicken/veggie mixture to a greased 9×13 baking dish and evenly sprinkle the cheese on top.
Bake until the cheese is melted, about 5-10 minutes. You can also broil on high for a couple of minutes to get the cheese nice and golden. Enjoy with your favorite Mexican toppings!
Notes
*Chicken tenders work, however you'll need to reduce cook time to 4-5 hours on low, depending on size. You can also sub the chicken breasts with chicken thighs.