A 5-ingredient recipe for crockpot Mexican chicken and pinto beans. Perfect for easy burritos, tacos, and enchiladas. Quick and easy dinner!
- 1 jar of your favorite salsa (I like to use 1 1/2 jars… just because)
- 3 1/2 cups water
- 1 lb. chicken breasts
- 1 lb. dry pinto beans, rinsed
- 2–3 tablespoons taco seasoning (1 packet if using store bought)
- 2 ounces or more light cream cheese (totally optional – just adds creaminess)
- salt to taste
- Place the pinto beans, salsa, and water in a slow cooker or Crockpot. Stir to get the liquid in and around the beans. Place the chicken breasts on top. Cover and cook on high for 4-5 hours or low for 7-8 hours.
- After about 3 hours, remove the lid and check on the mixture. Stir to keep the beans from sticking to the bottom and add a little more water if necessary. Don’t open the lid more than once or twice – it adds to the cooking time.
- When the beans and chicken are cooked, gently shred the chicken with two forks. It should shred very easily. Add the taco seasoning and cream cheese and let the mixture sit for another 15-30 minutes. Serve with rice, tortillas, or chips. Top with avocado, cheese, and cilantro.
If you use canned beans, omit the water and reduce the amount of cooking time. Also, if you are worried about the chicken getting dry, remove the chicken breasts after 3 hours or so when they are fully cooked, store in the fridge, and add them back in at the end. I have tried it both ways and they’ve both worked fine.
This makes about 8 cups, so I’m roughly calculating 16 servings (about 1/2 cup each).
- Category: Dinner
- Cuisine: Mexican
Keywords: crockpot mexican chicken, mexican chicken, shredded chicken