Print: 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.

Prep

13 min

Cook

31 min

Servings

Difficulty

Medium

Ingredients

4 , 5 ounce
1 , 1 ounce
1 , 15 ounce
1 , 16 ounce
1 , 12 ounce
1 medium onion , thinly sliced
1 large green bell pepper , julienned
1 cup water

Instructions

1 Place ingredients in the slow cooker in the following order: chicken, taco seasoning, black beans, salsa, corn, onion, bell pepper, and water.
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).
3 Shred chicken with 2 forks.

Nutrition per serving

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