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Easy Slow Cooker Mexican Chicken Casserole

Easy Slow Cooker Mexican Chicken Casserole

Dump-and-go slow cooker Mexican chicken casserole that’s hearty, cheesy, and perfect for busy weeknights. Tender shredded chicken cooks in salsa with beans, corn, and chiles, then finishes with tortilla strips and melty cheese.
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Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 pound boneless skinless chicken breasts
  • 2 cup salsa use mild or medium to taste
  • 1 can black beans 15 ounce can, drained and rinsed
  • 1 cup frozen corn
  • 1 can diced tomatoes with green chiles 10 ounce can, undrained
  • 1 cup diced onion
  • 2 tablespoon taco seasoning store-bought or homemade
  • 0.5 cup low sodium chicken broth
  • 8 tortilla corn tortillas cut into 1 inch strips
  • 2 cup shredded Mexican cheese blend
  • 0.5 teaspoon kosher salt or to taste
  • 0.5 teaspoon black pepper

Instructions

Preparation Steps

  • Add onion, corn, black beans, diced tomatoes with green chiles, salsa, and chicken broth to a 5 to 7 quart slow cooker. Stir in taco seasoning, salt, and pepper.
  • Nestle the chicken breasts into the mixture, spooning some sauce over the top.
  • Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until the chicken is very tender and shreds easily.
  • Transfer chicken to a cutting board and shred with two forks, then return the shredded chicken to the slow cooker and stir to combine.
  • Stir in the tortilla strips, making sure they are submerged. Sprinkle the shredded cheese evenly over the top.
  • Cover and cook on High for 15 to 20 minutes, until the tortillas soften and the cheese is melted and bubbly.
  • Taste and adjust seasoning with additional salt or pepper if needed. Serve hot and garnish as desired.

Notes

Substitutions: Use boneless skinless thighs instead of breasts, or swap black beans for pinto beans. For extra heat, use hot salsa or add diced jalapeños. If you prefer a chip topping, skip the tortilla strips and serve with crushed tortilla chips at the table. Leftovers keep well for up to 3 days refrigerated.