Three Ingredient Mexican Chicken


By Kimberly Boyd

Three Ingredient Mexican Chicken

Looking for a fast and easy Crockpot meal? This chicken taco recipe is only 3 ingredients and you will have leftovers for dinner the next evening and the possibilities with your leftovers is endless! In this article, I will give you four different ideas for just one Crockpot of Mexican Chicken!

One thing I have realized with a busy family is that there are never enough hours in the day to finish all the tasks on my list. When this recipe was introduced to our family by a dear friend, we were so excited because it saves time and money. So, it is a win win and now a family favorite!

I am always looking to save a penny and save time. With this recipe, we always have leftovers. Therefore, the next night, we make it into a Mexican Chicken Casserole or  Mexican Chicken Nachos to change things up a bit. See casserole and nachos recipe below for instructions for making it.

With the rest of the leftovers, I make individual Mexican Chicken Burritos with the leftover chicken, cheese, refried beans and rice. Then, we freeze them for quick and easy to go lunches. This way you aren’t throwing anything out and nothing is going to waste including every penny you spent on this easy dinner!


1 3lb bag of boneless skinless frozen chicken breasts
1 Jar of Regular Pace Picante Sauce
1 Package of McCormick Regular Taco Seasoning
Tortillas (16 or 24 count)

Toppings (all are optional):
Sour Cream

Side Dishes (optional):
Refried Beans
Mexican Rice

Mexican Chicken Tacos Instructions:
Mix picante sauce and taco seasoning together in a bowl. Next, fill your picante sauce jar with water half way and add this water to the mixture and stir. Place chicken into your Crockpot and pour mixture over the chicken.
Cook on low for 8 hours or you can cook on high for 4 hours. However, I don’t recommend this because the chicken is much harder to shred when cooked on high. Once, chicken is cooked for allotted time, shred chicken and replace back into the Crockpot with all the yummy juices.
Then, assemble tacos with tortillas and toppings you desire. Serve with Mexican rice and refried beans as side dishes.

Extra: Sometimes, I buy the 5lb bag of frozen chicken breasts to have more chicken. If you decide to buy this size, I recommend buying an extra taco seasoning mix and also fill the picante sauce jar with water all the way to the top to add to the mixture.

Leftovers for Mexican Chicken Casserole:

Spray a 9×8 glass baking dish with non-stick cooking spray. Then, line the bottom of the pan with tortillas. Next, spread a layer of refried beans on the tortillas if you have leftover beans. You could even layer your leftover rice as well. Then, add approximately 2 to 3 cups of chicken. Sometimes, to spice it up or save chicken, I will crush up Nacho Cheese Doritos or Tortilla Chips if I have some in the cabinet and place a layer of chips on top of the chicken. Now, layer with cheese and lay tortillas on top. Last, sprinkle your casserole with cheese one more time. Bake this casserole at 375 for approximately 20 to 30 minutes until completely warmed and cheese melted.

Leftovers for Mexican Chicken Nachos:

Line a cookie sheet with tin foil and then spray your tin foil with non-stick cooking spray. Layer your baking sheet with tortilla chips. Sprinkle leftover Mexican Chicken on top and then sprinkle with cheese. Pop in the oven at 375 to warm approximately 10 minutes or until completely warm and melted cheese.

Leftovers for Lunch Burritos:

To make the individual burritos for lunch, simply tear off a small square of saran wrap. Place a tortilla on the wrap and add chicken, cheese, and beans or rice if desired. Then, fold the ends of your tortilla to hold in the ingredients and juice, and then roll your burrito. Once your burrito is assembled, then wrap it up in the saran wrap. Then, wrap your burrito in tin foil to lock in freshness. I usually have enough chicken leftover to make 5 or 6 burritos to freeze. After all burritos are made, place them in a gallon zip lock bag for extra freshness and place in freezer. When you are ready for a burrito for lunch, simply remove the burrito the night before from freezer and place in refrigerator to unthaw. For lunch, remove foil and saran wrap from burrito and place it on a napkin or microwavable dish. Last, microwave the burrito approximately for one minute. Time may vary with microwaves.

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