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Creamy Crockpot Mexican Chicken

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Short on time? This easy crockpot 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!
Creamy Crockpot Mexican Chicken- an easy crockpot chicken recipe

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This Creamy Crockpot 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!

We usually eat this Mexican Chicken in tortillas and if I do that, I often will stir some cooked rice into it just to give it more substance and stretch it a bit further.  But we also have eaten it over rice and a couple of times when I was out of tortillas, we put it on top of toast.

You could also treat it 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, even with our children who are slowly becoming somewhat picky eaters!

Looking for a great place to get quality fresh chicken?  Check out Savory Butcher!  They are a growing company and aren’t available in all areas, but are slowing expanding their market!  They regularly have boneless, skinless chicken breast for $2.19/lb.  And they also have ground beef for $3.19/lb. as well as bacon, ham and other meat too!  


Easy Crockpot Chicken Recipe

4.42 from 24 votes
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Creamy Crockpot Mexican Chicken

This easy crockpot 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 Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Author ThriftyFrugalMom.com

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

OPTIONAL INGREDIENTS

  • cooked rice
  • tortillas
  • shredded cheese

Instructions

  1. Put chicken, black beans, salsa and corn into crockpot and place cream cheese on top. Cover.
  2. Cook on high for 2 ½ to 3 hours.
  3. 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.) 
  4. Top with shredded cheese if desired.

Recipe Notes

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.

IF YOU ENJOYED THIS, YOU MIGHT ALSO LIKE:

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Comments

  1. Saira says

    Torturing myself by looking at this delicious dish, as I can’t eat any of it (on an elimination diet for my newborn). Thanks for sharing though! I found you through Thrifty Thursday.

    Reply

  2. Mila says

    I don’t care if it looks pretty or not. Quick, easy and yummy is all I am looking for. Pinned this to my “chicken” board. Look forward to exploring your blog, Lydia!

    Reply

    • ThriftyFrugalMom says

      Mila, sounds like this recipe will be perfect for you! I’m actually making it for our dinner tonight. Thanks for pinning!

      Oh and I don’t usually care that much either if a recipe isn’t beautiful, but I probably think about it more as a blogger. I was trying to figure out how to get a picture of this dish that looked as good as it really is, and I struggled. 🙂

      Reply

  4. Debbie says

    Thank you for sharing, I;m definitely going to try it for my family! Not sure what’s Mexican about it though, it’s more Southwest or Tex-Mex!

    Reply

    • ThriftyFrugalMom says

      It’s such a great easy dinner, Debbie! And yes, you are right, it probably isn’t truly Mexican. Still good though! 🙂

      Reply

  6. Natalya says

    made this today, but for time reasons just cooked on low for 7 hrs. one of the easiest recipes I’ve made and pretty tasty! Next time I will try adding some cumin and chili powder, may be a jalapeño for extra kick. I used a mix of chix breasts and thighs and I think pinto beans would work great in this as well. Plan on eating this as burritos wrapped in the awesome partially made tortillas from Costco!

    Reply

    • ThriftyFrugalMom says

      Natalya, so glad to know you enjoyed it! And thanks for sharing the cooking time for the low setting. It’s always nice to have more options to work with different schedules. 🙂 I think pinto beans would be tasty too and yes, definitely spice it up to your taste. I sometimes add extra seasoning too, although my kids much prefer it without. 😉

      Reply

    • Jennifer says

      Thank you for the comment..i was wondering how long I could cook this on low so I could make it while I was at work lol

      Reply

  7. Maureen says

    I am planning on making this tomorrow. What would be the perfect timing to do this on low during the day? Is 7 hours, per comment, just right? Thanks.

    Reply

    • ThriftyFrugalMom says

      Maureen, I’ve never done it that way, so I can’t say for sure. But according to the comment Natalya left, it apparently worked perfectly for her. Hope you enjoy it!

      Reply

    • ThriftyFrugalMom says

      You could probably use Rotel or even just canned diced tomatoes. But if you do that, it’s going to be a lot more bland, so then you’ll probably want to add some more seasonings. I would probably just make it without any extra seasoning and then season to taste before you serve it. Hope that helps!

      Reply

  12. carolyn says

    Had me at black beans and cream cheese. I would use brown rice or a mixture of the rice and quinoa. I definitely be making this soon. Glad I found this recipe!!,???

    Reply

    • ThriftyFrugalMom says

      You pretty much can’t go wrong when there is cream cheese involved, can you? 🙂 And quinoa would work great for this, Carolyn! I hope you love the recipe as much as we have.

      Reply

  13. Corrie says

    Trying this tonight! My husband and children are looking forward to dinner! I’ve opted to cook rice separate and add into bowls as serving.
    It’s in the crockpot as I type 🙂

    Thanks for posting this very easy recipe! It took a total of 10 minutes to gather and dump ingredients into the crockpot!

    Reply

    • ThriftyFrugalMom says

      You are very welcome, Corrie! I love when dinner is this easy. 🙂 Hope you all enjoyed it as much as we do!

      Reply

    • ThriftyFrugalMom says

      Jodee, if you want the nutritional info of a recipe, there are lots of free online tools that you can use to easily get that for you. One that I like to use is this one. Simply copy and paste the ingredients of this recipe (or any recipe) into the “Ingredients” spot and then click “Analyze Recipe” and you should have the info you need.

      Reply

  15. Heather D. says

    Just wanted to say thank you for the recipe, it was really good. I added some jalapeños and used my favorite salsa, it was really great with queso fresco and pickled onions. I’m thinking it would also make a good enchilada filling – next time I’ll make a double batch!

    Reply

  17. Jessica says

    This may seem like a silly question, but how many frozen chicken breast should I thaw for this recipe? I can’t weigh it since they’re frozen. Thanks in advance!

    Reply

    • ThriftyFrugalMom says

      No, that’s not really a silly question, Jessica, but I’m not entirely sure because it varies so much on the size of the breast or thigh. But I would say roughly 2 to 3 pieces. If you have a tiny bit more or less, it’s not going to make a huge difference. Hope that helps!

      Reply

    • ThriftyFrugalMom says

      The recipe is for thawed chicken. If you are using frozen, I’m not sure what to tell you as far as the cooking time since I’ve never done that. Enjoy!

      Reply

    • ThriftyFrugalMom says

      Oh dear…thanks for letting me know that! Yes, you add them with the other ingredients. I recently switched the recipe over to this printable recipe card and edited the instruction a bit to make it more clear and in the process must have missed that key detail. I appreciate you letting me know!

      Reply

  21. Alyssa Perez says

    Do you think using fat free cream cheese would work for this recipe? It’s all I have and I’m trying to avoid a trip to the store for a single item!

    Reply

    • ThriftyFrugalMom says

      It should work just fine! I have often used the Neufchâtel cheese, which is basically lower fat cream cheese, and it’s just as delicious as ever.

      Reply

  23. Cbailey says

    I’ve made this and LOVE IT! Soooooo good. I REALLY wanted make it tonight and just realized i dont have black beans, I wonder if anyone has tried refried black beans or if it would work or be good w refried instead..or what i could substitute for black beans.

    Reply

    • ThriftyFrugalMom says

      Oh shucks! I hate when I go to make something and then discover I don’t have all the ingredients. You could probably substitute another kind of bean such as kidney, pinto or even navy or great northern without it affecting the taste too much. I’m not sure the flavors would work super well with refried beans, but I doubt it would be awful either. 🙂 If you do end up trying refried beans, I would wait and mix them in at the end or even just heat them up and add them since I think that they might get burnt and tend to stick to the Crockpot insert if you mixed them in at the beginning. Of course, you could always just leave the beans out altogether too! You might miss them a bit, but it should still be tasty! If you do try refried beans, I’d love to know how it worked out and if you liked the taste…because now you have me curious! 😉

      Reply

      • Cbailey says

        I opted against refried this time, maybe next time! Do you think the black beans would cook enough if I throw them in the last hour. My hubby is bringing some home for now and I want to add them the last hour. What do you think?

        Reply

        • ThriftyFrugalMom says

          Well, if they are canned beans, they are already technically cooked, so really you just need them to get hot so they taste right with everything else and aren’t cold. I think one hour would be enough to heat them well, but if you want to be doubly sure, you could always heat them a bit on the stovetop or in the microwave before you add them.

          Can you tell that I do this kind of improvisation way too often? 🙂

          Reply

    • ThriftyFrugalMom says

      It makes quite a bit. When I serve it as a tortilla filling I’d say it serves at least 10 people. If you are going to eat it over rice, it would probably serve more.

      Reply

    • ThriftyFrugalMom says

      It makes quite a bit, Jenni. When I serve it as a tortilla filling I’d say it serves at least 10 people. If you are going to eat it over rice, it would probably serve more.

      Reply

  27. Celia says

    5 stars
    I’ve made this a few times, and everyone loves it! The first time I made it my fiance was looking in the crockpot like “what the heck” but once he took a bite he was hooked. Definitely recommend it. It’s so fast and easy to make, especially for those crazy busy days and you know you won’t have a whole lot of time to cook.

    Reply

    • ThriftyFrugalMom says

      The part about your fiance looking into the crockpot made me laugh. It really doesn’t look that pretty or amazing does it? But we all know that looks can be deceiving of course! So glad you all enjoyed it!

      Reply

  28. Kat says

    5 stars
    So good! The cream cheese really makes it yummy. We put it in large tortillas and made burritos. My 11 year old stepson even liked it!

    Reply

  29. Kayla Cawley says

    4 stars
    I was wondering if you think I could make this without the crock pot? I have a husband who is not interested in the 3 hour time commitment tonight! How exactly would you go about doing it if you think it’s a possibility! I sort of have an IdeA of how I’d like to accomplish thus but I’d like to hear your 2 cents as well 🙂 thank you!

    Reply

    • ThriftyFrugalMom says

      I’m sorry, Kayla, for not replying more promptly! We were on vacation and I took a bit of a break from blogging just to relax and enjoy my family. Yes, I’m sure you could make this without a crockpot. I’d probably just do it on the stovetop and cook up the chicken, then add the rest of the ingredients except for the cream cheese and cook it a bit. Add in the cream cheese and stir until melted. I’d love to know if you tried it and how it worked!

      Reply

  30. Tiffany says

    Have you tried doing this in an Instant Pot? I work all day and never think ahead to set up the crock pot before going to work.

    Reply

    • ThriftyFrugalMom says

      I get that, Tiffany! I work from home and believe it or not, I struggle with the same thing. I keep thinking of trying to convert this for the IP but so far have not gotten it done. I think it would be doable, but you would need to add at least one cup of water or broth when you cook it and wait to add the cream cheese until after everything else is cooked and the pot is done pressuring. It also might be a tad more liquidy because of the added liquid so it might need a bit of simmer time at the end too. Hmmm…now you make me really want to try it! 🙂

      Reply

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