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slow cooker Mexican chicken with a large silver spoon in the pot
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4.48 from 55 votes

Crockpot Cream Cheese Mexican Chicken

This easy slow cooker 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!
Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins
Course: Main Course
Cuisine: Mexican
Author: Lydia @ ThriftyFrugalMom.com


  • 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


  • cooked rice
  • tortillas
  • shredded cheese


  • 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.


Corn: can substitute with 1 c. fresh or frozen corn instead of canned.
Cream Cheese: can substitute with Neufchatel cheese
Thickening: 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: Can be frozen for up to 2 months. 
Additional Serving Ideas: add to lettuce for a salad bowl, use as a baked potato topping, serve over toast, treat it like taco meat and top with corn chips and lettuce or make nachos by layering over tortilla chips and topping with cheese.