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- 2 lbs boneless, skinless chicken thighs - 1 can (15 oz) black beans, drained and rinsed - 1 can (14.5 oz) diced tomatoes with green chilies - 1 cup corn kernels - 1 red bell pepper, diced - 1 small red onion, diced - 3 cloves garlic, minced - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 lime, juiced - Fresh cilantro for garnish - Optional toppings: sliced avocado and sour cream

Crockpot Mexican Chicken

Craving a delicious meal that's easy to prepare? Discover how to make Crockpot Mexican Chicken, a flavorful dish featuring tender chicken thighs, vibrant veggies, and aromatic spices. This simple yet satisfying recipe is perfect for busy nights and can be customized with your favorite toppings like avocado and sour cream. Click through to explore the full recipe and enjoy a hassle-free cooking experience that your family will love!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

1 cup corn kernels (fresh, frozen, or canned)

1 red bell pepper, diced

1 small red onion, diced

3 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 lime, juiced

Fresh cilantro, for garnish

Optional: sliced avocado and sour cream for serving

Instructions
 

Prepare the Chicken: Rinse and pat dry the chicken thighs. Season them with salt, pepper, chili powder, cumin, and smoked paprika on both sides.

    Layer the Ingredients: In the bottom of the crockpot, layer the seasoned chicken thighs evenly.

      Add Vegetables: Pour the diced tomatoes (with juices), black beans, corn, diced bell pepper, diced red onion, and minced garlic over the chicken in the crockpot.

        Add Lime Juice: Squeeze the juice of one lime over the top, then cover the crockpot with the lid.

          Cook: Set the crockpot on low for 6-8 hours or high for 3-4 hours. Cooking times may vary based on your crockpot model, so make sure the chicken is fully cooked (internal temperature should reach 165°F / 74°C).

            Shred the Chicken: Once cooked, use two forks to shred the chicken directly in the crockpot, mixing it with the other ingredients until well combined.

              Serve: Spoon the chicken mixture into bowls, and top with avocado slices and a dollop of sour cream if desired. Garnish with chopped fresh cilantro for an extra burst of flavor.

                Prep Time: 15 min | Total Time: 6-8 hr | Servings: 6

                  - Presentation Tips: Serve the chicken mixture in colorful bowls, and arrange toppings like avocado and cilantro attractively on the side. Pair with warm tortillas or over rice for a complete meal!