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- 2 lbs boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained

Crockpot Mexican Chicken

Looking for a quick and tasty dinner option? Try my Crockpot Mexican Chicken recipe! With just a few simple ingredients like chicken, black beans, and corn, you can create a flavorful meal that everyone will love. This easy recipe is perfect for busy weeknights and packed with deliciousness. Discover the step-by-step guide and tips to make your dish shine. Click through to explore the full recipe and start your cooking adventure today!
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Ingredients
  

2 lbs boneless, skinless chicken breasts

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

1 can (15 oz) corn, drained

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, finely chopped

1 red bell pepper, chopped

2 cloves garlic, minced

2 tablespoons taco seasoning

1 teaspoon cumin

1 lime, juiced

Salt and pepper to taste

Fresh cilantro, for garnish

Avocado slices, for serving

Instructions
 

Begin by placing the chicken breasts at the bottom of the crockpot.

    In a mixing bowl, combine the black beans, corn, diced tomatoes with their juices, chopped onion, red bell pepper, and minced garlic. Stir in the taco seasoning, cumin, lime juice, and a pinch of salt and pepper.

      Pour the bean and vegetable mixture over the chicken in the crockpot, ensuring the chicken is covered well.

        Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked (internal temperature should reach 165°F/74°C).

          Once the cooking time is complete, shred the chicken directly in the crockpot using two forks and stir everything together until well mixed.

            Taste and adjust seasoning if necessary; add more lime juice, salt, or pepper as desired.

              Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6-8

                - Presentation Tips: Serve the Fiesta Chicken in bowls, garnished with fresh cilantro and avocado slices on top. Add a squeeze of extra lime for brightness and serve with tortilla chips or warm tortillas on the side.