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.
Tiffany
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.
ThriftyFrugalMom
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! 🙂
Kayla Cawley
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!
ThriftyFrugalMom
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!
Kat
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!
ThriftyFrugalMom
Yes, that cream cheese adds so much deliciousness! So glad that you all enjoyed it! 🙂
Celia
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.
ThriftyFrugalMom
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!
Jenni
Thank you for sharing! How many does this serve?
ThriftyFrugalMom
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.
McKenzie Schumpert
How many people does this serve?
ThriftyFrugalMom
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.