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!
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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
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
STEP 1: Place the chicken, black beans, corn, and salsa into the crockpot. Top with cream cheese.
STEP 2: Cover and cook for 2.5 to 3 hours on high.
STEP 3: Remove the chicken from the slow cooker and shred. Then add it back in and stir.
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 lettuce for a salad bowl of sorts.
- Make nachos by layering the chicken mixture over tortilla chips and topping with cheese.
- Serve as a baked potato topping.
- Serve over toast.
- 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, 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
Crockpot Cream Cheese 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
- 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 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
Natalya
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!
ThriftyFrugalMom
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. 😉
Jennifer
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
Elise
This looks like a perfect summer dinner. My kids would love it!
Thanks for sharing!
ThriftyFrugalMom
It’s a winner all around- frugal, easy to make and delicious!
Debbie
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!
ThriftyFrugalMom
It’s such a great easy dinner, Debbie! And yes, you are right, it probably isn’t truly Mexican. Still good though! 🙂
Bijee
This is finds be on the menu for next week!!! It looks delicious!!!
ThriftyFrugalMom
I hope you enjoy it, Bijee!
Mila
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!
ThriftyFrugalMom
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. 🙂
Saira
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!