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!
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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!
Easy Crockpot Chicken Recipe
Creamy Crockpot Mexican Chicken
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
- 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
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Laughing gummy bear
Hi. So I have a question. Does this recipe look work on low for a longer cook time? Thanks for your help.
Lydia Beiler
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!
Stephanie Gruninger
Are you able to freeze this recipe?
Lydia Beiler
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.
Tabitha
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!
ThriftyFrugalMom
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!