Easiest 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.
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!
Notes
You may substitute canned sweet corn with poblano peppers. Use 32 ounces of regular canned sweet corn and add 2 ounces of canned poblano peppers or green chile peppers.
