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Crockpot Mexican Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 69 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 6 hours (low) or 3-4 hours (high)
  • Total Time: 6 hours 5 minutes (low) or approximately 3 hours 10 minutes (high)
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free

Description

This Crockpot Mexican Chicken recipe is a flavorful and easy slow cooker meal perfect for busy weeknights or meal prep. Tender chicken breasts or thighs simmer with black beans, corn, salsa, and taco seasoning to create a savory and versatile dish. Optional cream cheese adds a creamy richness, while toppings like shredded cheese, fresh cilantro, lime, and jalapeños bring vibrant finishing touches. Serve it over rice, in tacos, or burrito bowls for a delicious Mexican-inspired dinner.

Ingredients

Chicken and Main Ingredients

  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (15 oz) jar salsa (mild, medium, or hot)
  • 1 (1 oz) packet taco seasoning

Optional Ingredients

  • ½ cup cream cheese (for creamy version)
  • ½ cup shredded cheddar or Mexican blend cheese (for topping)
  • Fresh cilantro (for garnish)
  • Lime wedges (for garnish)
  • Sliced jalapeños (for garnish)

Instructions

  1. Prepare the slow cooker: Place the boneless skinless chicken breasts or thighs in the bottom of the crockpot or slow cooker.
  2. Add beans, corn, salsa, and seasoning: Add the drained and rinsed black beans, drained corn, jar of salsa, and packet of taco seasoning on top of the chicken. Stir gently to combine, ensuring the chicken is covered with the mixture.
  3. Cook the chicken: Cover the slow cooker and cook on low heat for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
  4. Optional creamy version: If making the creamy version, stir in ½ cup of cream cheese during the last 20 minutes of cooking, mixing until it melts and combines fully with the other ingredients.
  5. Shred the chicken: Using two forks, shred the chicken directly in the crockpot and mix well with the bean, corn, and salsa mixture to fully incorporate all flavors.
  6. Serve and garnish: Serve the Mexican chicken warm over rice, inside tacos, burrito bowls, salads, or wrapped in tortillas. Top with shredded cheese, fresh cilantro, lime wedges, or sliced jalapeños if desired for extra flavor and presentation.

Notes

  • This recipe is highly versatile—perfect for meal prep, game day nachos, burrito bowls, or stuffed peppers.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • You can also freeze leftovers for up to 2 months for convenient future meals.

Find it online: https://slsrecipes.com/crockpot-mexican-chicken-recipe/