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Easy Creamy Crockpot Mexican Chicken

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Short on time? This easy crockpot chicken recipe is made with just 5 ingredients and is one of the simplest recipes you’ll ever make! Plus it’s also delicious, filling and inexpensive. No wonder it’s a favorite!

top view of Mexican chicken in the slow cooker with a large spoon next to other ingredients and blue striped dish towel

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This Creamy Slow Cooker Mexican Chicken is one of my absolute favorite recipes ever! 

It’s probably the easiest recipe I make, it tastes amazing, and it makes enough that we usually can enjoy it for a second meal too. 

The only bad thing I can think of is that it isn’t exactly the most beautiful dish you’ve ever seen.  But hey, you can’t have everything!

Why We Love Slow Cooker Mexican Chicken

  • Super Easy. It’s as simple as dumping everything in the crockpot, cooking it, then shredding the chicken.
  • Makes A Lot. This is one of those recipes that you can make once and enjoy in a variety of ways for several meals. Or use it to feed a crowd instead!
  • Budget Friendly. Made with inexpensive ingredients, this is the perfect cheap family dinner!
  • Freezes Well. If you can’t eat all of the leftovers at once, no problem, just freeze for later.
  • Kid Friendly. Even our pickiest child loves this Mexican chicken!

Watch Video: Learn How to Make This Recipe

ingredients labeled to make creamy crockpot Mexican chicken

Mexican Chicken Ingredients

  • Chicken Breasts. You can also use boneless skinless chicken thighs.
  • Black Beans. Drain well!
  • Salsa. For a spicier flavor use hot salsa.
  • Corn. Can use frozen, fresh, or canned corn
  • Cream Cheese. Swap for Neufchatel cheese if preferred.
  • Salt. Just enough for taste.
  • Optional Ingredients for Serving. Cooked rice, tortillas, shredded cheese.

How to Make this Crockpot Mexican Chicken Recipe

five image collage showing the different steps for making mexican chicken in the crockpot

STEP 1: Place the chicken, black beans, corn, and salsa into the crockpot. Top with cream cheese.

ingredients added to the crockpot with the lid on top

STEP 2: Cover and cook for 2.5 to 3 hours on high.

two image collage showing chicken being cut with kitchen shears

STEP 3: Remove the chicken from the slow cooker and shred. Then add it back in and stir.

creamy mexican chicken on a bed of rice in a small white bowl with a fork

STEP 4: Serve over rice or use as a tortilla filling. Feel free to top with shredded cheese if desired.

Helpful Tips and Variations

  • Storing: Keep leftover Mexican chicken in a container or bag in the fridge for up to 3 days.
  • Not thick enough: If this seems like it is going to be really soupy, you can leave the lid off for the last ½ hour to help thicken it.
  • Freezing: Once the chicken has cooled, transfer it to a freezer safe container or bag and freeze for up to 2 months. Reheat in the microwave or on the stovetop over low heat. You can also let it thaw overnight.

Serving Suggestions

  • Serve over rice or quinoa.
  • Use as a tortilla filling. When I do this, I often mix a bit of cooked rice into the chicken mixture to make it even heartier and to stretch it a bit further.
  • Add it lettuce for a salad bowl of sorts.
  • Make nachos by layering the chicken mixture over tortillas chips and topping with cheese.
  • Serve as a baked potato topping.
  • Serve over toast.
  • Treat like taco meat and eat it with corn chips and lettuce.

Really, I don’t think you’ll be disappointed any way that you try it.  It’s a favorite here, no matter how I serve it!

More Easy Recipes You’ll Love

  • Easy Mexican Rice Bowls
  • Salsa Ranch Chicken Wraps
  • Easy John Wayne Casserole
  • Crockpot Tamale Pie
  • Instant Pot Refried Beans
slow cooker Mexican chicken with a large silver spoon in the pot
Print Recipe
4.48 from 53 votes

Crockpot Cream Cheese Mexican Chicken

This easy slow cooker chicken recipe is one of the simplest recipes you’ll ever make! Plus it’s also delicious, filling and inexpensive. No wonder it’s a favorite!
Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins
Course: Main Course
Cuisine: Mexican
Author: Lydia @ ThriftyFrugalMom.com
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Ingredients

  • 2.5 lb. boneless skinless chicken breast or thighs
  • 2 15 oz. cans black beans, rinsed and drained
  • 2 cups salsa
  • 1 can corn, drained (opt.)
  • 8 oz. cream cheese
  • salt to taste

OPTIONAL INGREDIENTS

  • cooked rice
  • tortillas
  • shredded cheese

Instructions

  • Put chicken, black beans, salsa and corn into crockpot and place cream cheese on top. Cover.
  • Cook on high for 2 ½ to 3 hours.
  • Shred chicken (I love using my favorite kitchen scissors for this) and serve over cooked rice or use as tortilla filling. (If using as a tortilla filling, I often still use rice, but just mix it into the chicken mixture at the end of the cooking time.) 
  • Top with shredded cheese if desired.

Notes

Corn: can substitute with 1 c. fresh or frozen corn instead of canned.
Cream Cheese: can substitute with Neufchatel cheese
Thickening: If this seems like it is going to be really soupy, you can leave the lid off for the last ½ hour to help thicken it.
Freezing: Can be frozen for up to 2 months. 
Additional Serving Ideas: add to lettuce for a salad bowl, use as a baked potato topping, serve over toast, treat it like taco meat and top with corn chips and lettuce or make nachos by layering over tortilla chips and topping with cheese.
creamy Mexican chicken in the crockpot with a spoon with text overlay
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Filed Under: Main Dishes, Recipes Tagged With: easy recipe, frugal recipe, recipe

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Reader Interactions

Comments

  1. Sara

    August 11, 2021 at 10:34 AM

    I’ve been making this for years except I use 2 cans of corn, 2 blocks of cream cheese, a 24oz jar of salsa and have always served it with tortilla chips! I got the recipe from a church friend who couldn’t remember where she got it from! We call it black bean chicken dip. So great to pass around cheap easy meals!

    Reply
    • Lydia Beiler

      August 27, 2021 at 7:22 AM

      Your changes sound like they would make this more “soupy” and as you said, perfect as a dip. Yum! I think I’d like to try your version for a night when I need a lighter meal option.

      Reply
  2. Laughing gummy bear

    April 7, 2020 at 10:15 PM

    5 stars
    Hi. So I have a question. Does this recipe look work on low for a longer cook time? Thanks for your help.

    Reply
    • Lydia Beiler

      April 8, 2020 at 1:49 PM

      Good question! I’ve never done it but as a rule of thumb for crockpot recipes, 1 hr. on high equals 2 to 2 1/2 hrs. on low. So if you did this on low for 7 to 7 1/2 or 8 hours, I would think that it would be fine. If you give it a try, I’d love to know how it works out!

      Reply
  3. Stephanie Gruninger

    April 4, 2020 at 11:09 PM

    Are you able to freeze this recipe?

    Reply
    • Lydia Beiler

      April 5, 2020 at 7:03 PM

      Yes, you can! It is a little more soupy once it defrosts but I’ve done it often. Sometimes if I have cooked rice on hand, I will add a little to absorb some of the liquid.

      Reply
  4. Tabitha

    November 22, 2019 at 7:47 AM

    5 stars
    This recipe is SO good!! Iit was a huge hit at my house! The only thing i added eas a third cup of sliced jalapenos from a jar, chopped for a little heat and i didn’t have 2 cans of black beans so i did use one black bean and one pinto bean. Making it again tonight for dinner, thanks for sharing!

    Reply
    • ThriftyFrugalMom

      November 27, 2019 at 10:57 AM

      So glad you enjoyed it, Tabitha! And love how you adjusted the recipe to work with what you had. I’m sure the jalapenos would be delicious! My kiddos aren’t big on super spicy though, so I guess I won’t get the chance to try it with those!

      Reply
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Welcome! I’m Lydia. I want to help you find ways to live well and enjoy life on a budget! Read more…

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