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 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.
Kendra Childs-Jones
I made this for dinner tonight. AMAZING!!!!
ThriftyFrugalMom
Yay, so glad you loved it, Kendra! 🙂
Jessica
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!
ThriftyFrugalMom
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!
Jessica
That helps a lot, thank you so much for your quick reply!
Rena
Do you think I could cut this recipe in half and it would work the same?
ThriftyFrugalMom
Absolutely! Should work fine and be just as delicious.
Heather D.
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!
ThriftyFrugalMom
Ah, I like the idea of using it as an enchilada filling! That would be yummy!
Jodee
Anyone have the nutritional info?
ThriftyFrugalMom
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.
Corrie
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!
ThriftyFrugalMom
You are very welcome, Corrie! I love when dinner is this easy. 🙂 Hope you all enjoyed it as much as we do!