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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!


Easy Crockpot Chicken Recipe

Creamy Crockpot Mexican Chicken

5 minPrep Time

3 hrCook Time

3 hr, 5 Total Time

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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
    • 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.

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.

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https://www.thriftyfrugalmom.com/recipe-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! #crockpot #thriftyfrugalmom #chickenrecipe #easyrecipe
Pin147.8K
Share1.6K
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Comments

  1. 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. 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

    • 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. 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

    • It's such a great easy dinner, Debbie! And yes, you are right, it probably isn't truly Mexican. Still good though! :)
      Reply

  6. 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

    • 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

    • 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. 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

    • 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

    • 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. 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

    • 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. 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

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

    • 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. 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. 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

    • 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

    • 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

    • 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. 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

    • 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. 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

    • 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

      • 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

        • 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

    • 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

    • 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

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