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!
There are affiliate links in this post – please read my full disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
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.
Notes
karen
how long do you cook it in the instant pot? Thanks!
and what setting?
Lydia Beiler
I’ve never tried it in the Instant Pot, so I’m not sure. But I did ask Natalya below how she did it, so if she replies that will hopefully help you out.
Natalya
I have posted a comment a few years back after doing this for the first time in the slow cooker. Since then, I have been using this recipe often and have adapted it to use in the Instapot (pressure cooker). It is so so easy, delicious and can be easily modified to add more veggie, beans, spices, heat! We love it over rice or in tortillas!! Or, as a bowl, with extra beans! Great recipe!
Lydia Beiler
So glad you are still enjoying this recipe, Natalya! And yes, I love modifying this recipe too to change it up a bit from time to time. Curious how long you do it in the instant pot? I have thought of trying it that way but was worried that it might be end up really soupy with needing to to add more liquid.
Sara
I’ve been making this for years except I use 2 cans of corn, 2 blocks of cream cheese, a 24oz jar of salsa and have always served it with tortilla chips! I got the recipe from a church friend who couldn’t remember where she got it from! We call it black bean chicken dip. So great to pass around cheap easy meals!
Lydia Beiler
Your changes sound like they would make this more “soupy” and as you said, perfect as a dip. Yum! I think I’d like to try your version for a night when I need a lighter meal option.
Kari
I also added two blocks of cream cheese and a jar of salsa (not sure if it’s 24oz now I think of it), because our family is obsessed with cream cheese and I added a taco seasoning packet. It is a little soupy at first until I let it cool for 10-15 min and it thickens up for tacos. It’s amazing.
Lydia Beiler
Glad you enjoyed it, Kari!
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!