Easy Slow Cooker Mexican Shredded Chicken, Corn and Rice
This is the most delicious and easy slow cooker Mexican shredded chicken, corn and rice. The flavor in the spices is amazing and the tenderness of the chicken will have you adding this recipe to your weeknight rotation.
This is one of the easiest and most flavorful slow cooker meals that I make. Easy Slow Cooker Mexican Shredded Chicken, Corn and Rice comes together in less than 15 minutes and it is the most delicious all-in-one meal. You get your protein, vegetables and starch ready in just four hours.
My family absolutely loves this one. And it comes together so quickly. This is the perfect dinner for those hectic and chaotic weeknights. Especially now during homeschooling and all of the other craziness going on in the world, you deserve a no-fuss dinner night.
This dinner came to be because we had received about a dozen huge cans of sweet corn with poblano peppers. And we weren’t quite sure what to do with them so this easy slow cooker Mexican shredded chicken, corn and rice was born. I experimented with the corn at first with a shepherd’s pie dish. It wasn’t my favorite twist on shepherd’s pie. But this slow cooker meal was a homerun from day one.
This dinner is not only a huge time saver but it is also so very versatile. There are tons of different combinations and substitutions that you could use to tailor this recipe to your liking.
I suggest using your leftover cooked white rice when making this slow cooker Mexican shredded chicken to save even more of your precious time and effort. Leftover rice can always be reimagined for a quick dinner like The World’s Easiest Spanish Rice with Salsa.
What can I use if I am unable to find a can of sweet corn with poblano peppers?
The brand of canned sweet corn with poblano peppers that I use is made by Hanover. If you are unable to find this one in your local grocery store, you may use 32 ounces of regular canned sweet corn. Then, add in 2 ounces of canned poblano peppers or green chile peppers. In my store, these are either found in the taco and salsa area or in the canned tomato area where the pasta is sold. They are sold in small, roughly 4 ounce cans and they shouldn’t be too hard to find.
What can I serve on the side of my Easy Slow Cooker Mexican Shredded Chicken, Corn and Rice?
This meal is delicious all by itself. However, if you wanted to serve some additional toppings or mix-ins on the side, go for it. Some ideas are:
-Sour cream
-Avocado slices
-Lime wedges
-Cilantro
-Taco or Mexican cheese blend
-Shredded lettuce
-Fresh sliced tomato
What are some different serving options?
-You could serve with fresh, hot tortillas that you can stuff and eat as wraps.
-You could change up the recipe a little and once you mix in the rice, you could add some shredded cheese before covering if you wanted to give the dish a cheesy vibe.
-Try serving this dish with the rice optional on the side as a lighter carb option for the family.
Step by Step Instructions:
Add boneless skinless chicken breasts or thighs to the bottom of a pan sprayed slow cooker. If the chicken is thick, slice in half length-wise so that the chicken is about 1-inch in thickness. Add salt, black pepper, garlic powder, smoked paprika, creole seasoning, chili powder, cumin and dried oregano.
Cover the seasoned chicken with the canned sweet corn with poblano peppers, canned black beans and can of roasted garlic flavored diced tomatoes. Add the whole cans of the sweet corn and the diced tomatoes to include the juices. Be sure to drain and rinse the can of black beans. Stir all together and cover with lid. Cook on high for 3 hours.
Remove the chicken breast from the slow cooker. Using two forks, gently shred the chicken breast on a cutting board. The chicken will be very tender and juicy so it should fall apart easily.
Return the shredded chicken to the slow cooker and add the cooked white rice. Stir together and cover with lid. Cook on high for 1 additional hour.
Serve with limes, avocado and cilantro. Enjoy!
I would love to hear how your Easiest Slow Cooker Mexican Shredded Chicken, Corn and Rice turned out. Did you make any changes or substitutions? Let me know in the comments below how it was.
And in closing, for your enjoyment, some photos of the world’s most adorable Assistant to the Spice and Sugar Mama.
Easiest Slow Cooker Mexican Shredded Chicken, Corn and Rice
Ingredients
- 2 Pounds boneless skinless chicken breast or thighs
- 1½ Teaspoons salt
- 1 Teaspoon black pepper
- 1 Teaspoon garlic powder
- 1 Teaspoon smoked paprika
- 1 Teaspoon creole seasoning
- 1 Teaspoon chili powder
- 1 Teaspoon cumin
- 1 Teaspoon dried oregano
- 32 Ounce can of sweet corn with poblano peppers
- 15.5 Ounce can of black beans drained and rinsed
- 14.5 Ounce can of diced tomatoes (roasted garlic flavor)
- 1 Cup cooked white rice
Instructions
- Add boneless skinless chicken breasts or thighs to the bottom of a pan sprayed slow cooker. If the chicken is thick, slice in half length-wise so that the chicken is about 1-inch in thickness. Add salt, black pepper, garlic powder, smoked paprika, creole seasoning, chili powder, cumin and dried oregano.
- Cover the seasoned chicken with the canned sweet corn with poblano peppers, canned black beans and can of roasted garlic flavored diced tomatoes. Add the whole cans of the sweet corn and the diced tomatoes to include the juices. Be sure to drain and rinse the can of black beans. Stir all together and cover with lid. Cook on high for 3 hours.
- Remove the chicken breast from the slow cooker. Using two forks, gently shred the chicken breast on a cutting board. The chicken will be very tender and juicy so it should fall apart easily.
- Return the shredded chicken to the slow cooker and add the cooked white rice. Stir together and cover with lid. Cook on high for 1 additional hour. Serve with limes, avocado and cilantro. Enjoy!