This Slow Cooker Mexican Chicken recipe is my favorite kind of slow cooker recipe - dump and go! And it's very Weight Watchers friendly at 0 WW points!
There is no precooking to deal with and it uses pantry ingredients you have on hand. It's healthy, easy, family-friendly, and the ultimate in Weight Watchers friendly! But the best part is that it tastes so good no one will even suspect it's Weight Watchers. This recipe inspired my Crockpot Cowboy Casserole.
Recipe Overview: Slow Cooker Mexican Chicken
- Ready in: 4-8 hours (depending on setting)
- Serves: 6 servings
- Calories: 185 kcal per serving
- Main Ingredients: Boneless skinless chicken breasts, salsa, black beans, corn, taco seasoning.
- Dietary Info: Healthy, High-Protein, Gluten-Free.
- Weight Watchers Points: 0 WW Points (on most plans! Check your specific app to verify).
- Difficulty: Easy / Beginner (Dump and Go)
- Why You'll Love It: This is the ultimate Weight Watchers crockpot recipe! It's a "set and forget" meal that requires zero prep work. It's incredibly versatile-use it for tacos, salads, or meal prep bowls throughout the week.
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🍒Reader Review
"This is so easy to make and my family LOVES it!!" ⭐⭐⭐⭐⭐
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- Recipe Overview: Slow Cooker Mexican Chicken
- Save and Summarize this Content on:
- 🍒Reader Review
- One of the Best Weight Watchers Crockpot Recipes
- 🥘 Ingredient Notes
- 📖 Variations & Substitutions
- 🔪How to Make Mexican Chicken in the CrockPot
- Expert Recipe Tips for the Perfect Mexican Chicken
- 👪 Serving Size
- How to Serve this ww Crock Pot Chicken for 0 WW Points
- 🌡️Storage
- ❔Recipe FAQ's
- Didn't find the answer you're looking for?
- 📋 Slow Cooker Mexican Chicken Recipe
Love Mexican chicken? Be sure to try my One-Pan Mexican Street Corn Chicken Skillet too! And if you're looking for more ww friendly recipes, check out my collection of Weight Watchers recipes !
One of the Best Weight Watchers Crockpot Recipes
Finding delicious and filling Weight Watchers meals can be a challenge, but this Slow Cooker Mexican Chicken is a total game-changer. Because it uses 100% ZeroPoint ingredients like chicken breast, salsa, black beans, and corn, it allows you to practice 'Volume Eating' without using up your daily points. It is one of my all-time favorite Weight Watchers crock pot recipes because it's a true 'dump and go' meal that the whole family will love, whether they are tracking points or not!
🥘 Ingredient Notes
There are quite a few Slow Cooker Mexican Chicken recipes out there, but I love this one because it's quick and easy, using the following ingredients (all 0 points):
- Chicken breast. Chicken breast is filling, delicious, and a great way to get your protein on WW!
- Canned black beans. Black beans add to the Mexican flavor, are 0 points, and have health benefits!
- Corn. Corn is filling, 0 points, adds color, and is an insoluble fiber.
- Salsa. I use salsa instead of canned tomatoes because salsa gives it more flavor and a little bite. You can control the spice level with the type of salsa (mild, medium, or hot) you use.
- Taco seasoning. I use the low-sodium because it's pretty salty.
- Onion. Gives the dish texture, a rich umami flavor, and a subtle sweetness.
- Cilantro. Gives the dish a burst of freshness and color!
If you chop your chicken in advance, be sure to chop it into bite-sized pieces, noting that it will lose about 25% of its size when cooked.)
📖 Variations & Substitutions
- Corn. You can use fresh or frozen corn (defrosted) instead.
- Black Beans. You can use another type of bean, such as Pinto, navy, or Cannellini beans.
- Chicken breast. You can use boneless, skinless chicken thighs, but they are more ww points.
- Salsa. You can use any type of salsa you prefer or make your own Pico de Gallo!
- Cilantro. You can substitute 1.5 teaspoon dried cilantro, but it's so much better with fresh! If you're not a cilantro fan, use parsley, Thai basil, or dill (although it won't taste as "Mexican")
🔪How to Make Mexican Chicken in the CrockPot
- Step 1: Combine all ingredients in the crock pot, with the chicken on the bottom (IF you are leaving it as full breasts and not chopping it). *Make sure you drain and rinse the beans and corn before adding!
- Step 2: Stir until combined.
- Step 3: Cook on low for about 5-6 hours. (Your cooking time may vary) until the chicken is cooked through. * An instant-read thermometer will read 165 degrees F/74 degrees C.
- Step 4: Serve over rice, cauliflower rice, as tacos with low-carb tortillas, fat-free shredded cheddar cheese, and fat-free sour cream. * I recommend using a straining spoon if you are adding it to tacos (or it will be too watery). *Adjust ww points accordingly for added toppings *I use regular hard or soft taco shells for the family and they LOVE this meal! No one even suspected it was WW friendly (and 0 points! )
Expert Recipe Tips for the Perfect Mexican Chicken
- The "No-Prep" Chicken Hack: If you're short on time, don't bother chopping the raw chicken. Place the chicken breasts in the slow cooker whole. After they've simmered in the salsa and spices for 4-6 hours, they will be so tender that you can shred them in seconds with zero effort. You can even use your stand mixer (jump to #2 in that post) instead of doing it by hand if that's your preference.
- Choose Your Salsa Wisely: Since this is a "dump and go" recipe, your salsa is your primary seasoning. To get that Award-Winning depth of flavor without extra chopping, use a high-quality, "chunky" style salsa. This ensures you get plenty of onions and peppers in every bite.
- The "Lid Rule": Resist the urge to peek! Every time you lift the slow cooker lid, you release valuable steam and heat, which can add 20 minutes to your cooking time and potentially dry out the chicken. Let the slow cooker do its thing undisturbed.
- Prevent the "Watery" Sauce: If you find your chicken has released too much liquid during cooking, simply remove the lid for the last 30 minutes of the "shredded" phase. This allows the excess moisture to evaporate, leaving you with a thick, concentrated sauce that clings to the meat.
- The Zero-Point Bulk-Up: To make this a truly high-volume Weight Watchers meal, stir in an extra bag of frozen cauliflower rice or a bag of slaw mix during the last hour of cooking. They will absorb the Mexican spices and bulk up your meal significantly for zero extra points!
- Meal Prep Like a Pro: This recipe is a meal-prep hero. I always make a double batch and freeze half in individual Ziploc bags. It's the perfect "emergency meal" to pull out for last-minute tacos, salads, or even to top a baked potato.
👪 Serving Size
This Mexican chicken makes 6 servings. However, you can also double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
This Mexican Chicken Breast recipe is a great way to mix things up! When you're following the Weight program you end up eating a lot of chicken and it can get real boring real quick. That's why I created these 40 +Weight Watchers chicken recipes (that are NOT boring)!
I love slow cooker recipes, but especially ones that are Weight Watchers friendly! My Slow Cooker Chicken Stew is another of my favorite Weight Watchers Slow Cooker Recipes. It's a rich, creamy, and hearty stew that's not only pure comfort food, but it's quick to make.
I usually overindulge on the weekend and need to balance it all out during the week and that's typically the day before weigh day. This Weight Watchers Crock-pot chicken is perfect because it's so low in points. My Weight Watchers Sheet Pan Salmon is another recipe I created for the same purpose - zero points!
How to Serve this ww Crock Pot Chicken for 0 WW Points
Here are my 'Lazy Way' tips for a 0-point feast:
- The Taco Salad: Serve the chicken over a massive bed of romaine lettuce with extra salsa and a dollop of non-fat Greek yogurt (instead of sour cream).
- Cauliflower Rice Bowls: Skip the white rice and serve this over seasoned cauliflower rice for a high-volume, low-carb meal.
- The 'Lazy' Wrap: Use large lettuce leaves or high-fiber, low-point tortillas to keep your meal within your daily budget.
- With some Zing: You can serve it with 0 point Homemade Pico de Gallo Salsa (Shown above).
- With 0 point bread: Try it with my Everything Bagel Cloud Bread.
- A side of fries! My Air Fryer Carrot Fries are 0 points!
- Coleslaw on the side: This Skinny Coleslaw is also 0 ww points.
🌡️Storage
Store leftover WW Crockpot Mexican chicken in an airtight container for up to 3 days.
This recipe will freeze well for up to 3 months in a sealed container.
❔Recipe FAQ's
Yes! This chicken freezes beautifully. I recommend shredding the chicken and storing it in individual portion containers or freezer bags for up to 3 months. It's the perfect 'emergency' meal for those busy nights when you don't have time to cook.
The 'Lazy Way' secret to perfect shredded chicken is using a hand mixer! Simply take the cooked chicken breasts out of the crock pot, place them in a bowl, and use your mixer on low speed for 30 seconds. It gives you that uniform, restaurant-quality texture in no time.
Since this is one of your staple Weight Watchers crock pot recipes, make sure to check the label on your salsa. Look for brands with no added sugar to ensure your chicken stays at 0 points.
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If you're looking for Weight Watchers crock pot recipes, you'll love this one! And be sure to try my other slow cooker ww recipes like Healthy Creamy Crockpot White Chicken Chili and this Healthy Slow Cooker Chicken Stew!
Enjoy~
And be sure to check out WW Sunday Dinner Recipes!
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📋 Slow Cooker Mexican Chicken Recipe
Equipment
Ingredients
- 5-6 boneless, skinless chicken breasts * I use frozen (defrosted)
- 1 ounce -package of taco seasoning (I use reduced sodium) *about an ounce package or 24-28 g
- 19 oz -can of black beans rinsed and drained
- 12 oz -can of corn rinsed and drained
- 2 cups -of salsa * I use Pace Picante (medium)
- 2 tablespoon fresh cilantro, chopped
- 1 small onion chopped
Garnish (optional)
- additional fresh cilantro
- fat free sour cream
- fat-free cheddar cheese
Instructions
- Combine all ingredients in the crock pot. *Make sure you drain and rinse the beans and corn before adding!5-6 boneless, skinless chicken breasts, 1 ounce -package of taco seasoning (I use reduced sodium), 19 oz -can of black beans rinsed and drained, 12 oz -can of corn rinsed and drained , 2 cups -of salsa, 1 small onion , 2 tbsp fresh cilantro, chopped
- Cook on low about 5-6 hours. (Your cooking time may vary) until chicken is cooked through (165 degrees F/74 degrees C).
- Serve over rice, cauliflower rice, as tacos with low carb tortillas, fat free shredded cheddar cheese and fat free sour cream. * I recommend using a straining spoon if you are adding it to tacos (or it will be too watery). *Adjust ww points accordingly for added toppings *I use regular hard or soft taco shells for the family and they LOVE this meal! No one even suspected it was WW friendly (and 0 points! )additional fresh cilantro, fat free sour cream, fat-free cheddar cheese
Notes
- The "No-Prep" Chicken Hack: If you're short on time, don't bother chopping the raw chicken. Place the chicken breasts in the slow cooker whole. After they've simmered in the salsa and spices for 4-6 hours, they will be so tender that you can shred them in seconds with zero effort. You can even use your stand mixer (jump to #2 in that post) instead of doing it by hand if that's your preference.
- Choose Your Salsa Wisely: Since this is a "dump and go" recipe, your salsa is your primary seasoning. To get that Award-Winning depth of flavor without extra chopping, use a high-quality, "chunky" style salsa. This ensures you get plenty of onions and peppers in every bite.
- The "Lid Rule": Resist the urge to peek! Every time you lift the slow cooker lid, you release valuable steam and heat, which can add 20 minutes to your cooking time and potentially dry out the chicken. Let the slow cooker do its thing undisturbed.
- Prevent the "Watery" Sauce: If you find your chicken has released too much liquid during cooking, simply remove the lid for the last 30 minutes of the "shredded" phase. This allows the excess moisture to evaporate, leaving you with a thick, concentrated sauce that clings to the meat.
- The Zero-Point Bulk-Up: To make this a truly high-volume Weight Watchers meal, stir in an extra bag of frozen cauliflower rice or a bag of slaw mix during the last hour of cooking. They will absorb the Mexican spices and bulk up your meal significantly for zero extra points!
- Meal Prep Like a Pro: This recipe is a meal-prep hero. I always make a double batch and freeze half in individual Ziploc bags. It's the perfect "emergency meal" to pull out for last-minute tacos, salads, or even to top a baked potato.
- The Taco Salad: Serve the chicken over a massive bed of romaine lettuce with extra salsa and a dollop of non-fat Greek yogurt (instead of sour cream).
- Cauliflower Rice Bowls: Skip the white rice and serve this over seasoned cauliflower rice for a high-volume, low-carb meal.
- The 'Lazy' Wrap: Use large lettuce leaves or high-fiber, low-point tortillas to keep your meal within your daily budget.
- With some Zing: You can serve it with 0 point Homemade Pico de Gallo Salsa (Shown above).
- With 0 point bread: Try it with my Everything Bagel Cloud Bread.
- A side of fries! My Air Fryer Carrot Fries are 0 points!
- Coleslaw on the side: This Skinny Coleslaw is also 0 ww points.
Nutrition
Brittany Marie Knabb says
This is so easy to make and my family LOVES it!!!
Terri Gilson says
Hi Brittany,
I'm so happy to hear that you guys love it as much as we do! Thanks for taking the time to comment and rate 🙂
Terri
Jeanie says
I made this last night. Love the recipe! It’s delicious and easy. Plenty of leftovers for future meals. I will definitely be making this again!
Terri Gilson says
I'm so glad you loved it!
Terri Gilson says
So glad you enjoyed it, Jeanie!
Sarah says
Can I make this in an Instant Pot?
Terri Gilson says
Hi Sarah,
I don't see why not? I don't own one, but I'm sure you could. Whatever you typically reduce the time by for other recipes, would probably work.
Terri
Kristen says
The recipe mentions substituting salsa for canned tomatoes but it doesn’t say how much of either? Anybody know/have experience?
Terri Gilson says
Hi Kristen: This recipe calls for 2 cups of salsa, not canned tomatoes. I just noted that some other recipes use canned tomatoes. The quantities are in the recipe card. 🙂
Erin says
How big is one serving (more or less)? I am so excited to try this!!!!!!!!
Terri Gilson says
Hi Erin,
A serving would be about a cup! Enjoy 🙂
Terri
Carol says
I calculated the points at 2 cups per serving and WW app shows it to be 7 points. Just FYI
Edith says
I made this mexican chicken yesterday, I don't like things too spicy so I used mild salsa, it was delicious.
Terri Gilson says
Glad to hear you loved it!