This creamy, comforting Crockpot Mexican Chicken makes for a delicious, healthy, and EASY meal. Serve over brown rice with your favorite Mexican toppings. Freezer meal instructions included, so you can double the batch and have another later.
Desperately trying not to go to the store again, last night’s dinner was another “use up what’s in the freezer, refrigerator and pantry” meal. Thankfully, it turned out quite good and was very filling and easy, easy, easy! Seriously, pass this one along to the college students, busy parents, or new cooks in your life.
Ingredients for Crockpot Mexican Chicken
Believe it or not, you only need 6 ingredients for this recipe. You may have most of them in the fridge and pantry. This recipe is full of protein and fiber and flavor!
- Boneless, skinless chicken breasts – You can use chicken thighs instead.
- Salsa – Use your favorite all-natural salsa from the store. I LOVE Mateo’s Gourmet Salsa and have seen it at Walmart and Publix so far.
- Canned black beans – Rinse and drain.
- Canned corn – Rinse and drain. You could also use frozen corn.
- Taco seasoning – Either make your own using our easy Homemade Taco Seasoning or buy some at the store. I use McCormick’s brand or Pioneer’s gluten-free taco seasoning.
- Cream cheese – I’ve only tested it with full-fat cream cheese. (If you try using low fat cream cheese, let me know in the comments how it works for you.)
Sneaky Nutrition Tip: If you’d like to add some (tasteless) extra nutrition, stir in a 1/2 – 1 cup of canned pumpkin, butternut squash puree, or chopped spinach.
How to Make Crockpot Mexican Chicken
Take a peek at this short video to see how to put this recipe together fast!
Step-by-Step Instructions
Follow these 4 simple steps to a delicious and satisfying dinner.
Step 1: Slow Cook the Chicken Mixture
Place all the ingredients except the cream cheese in the crockpot. Cook on LOW for 2 1/2-3 1/2 hours (that’s it!), until done. Chicken is done at 165°F internally or no longer pink inside.
Step 2: Shred the Chicken
Once the chicken is done, remove it to a wooden cutting board. Use two forks to shred it. Or here’s a shortcut for shredding your chicken.
Step 3: Stir in Shredded Chicken and Cream Cheese
Add the chicken back to the crockpot, along with the cream cheese. Be sure to cut the cream cheese into smaller cubes so it melts faster. Stir until everything is combined and cheese is melted.
Step 4: Serve
Serve warm over brown rice and top with your favorite Mexican toppings (see ideas below).
It’s soooo creamy and comforting. Leftovers are great reheated, as well.
How Long Do I Cook This Meal in the Crockpot?
After you dump all of your ingredients into the slow cooker, how long do you have to wait until dinner? You might be surprised at the answer. In fact, we wrote an entire post about how long to cook chicken in the slow cooker because so many people are doing it wrong! After loads of recipe testing, we have found that chicken breast is done after 2 1/2 – 3 1/2 hours in the slow cooker. This will vary on the type of slow cooker but it’s done quicker than you think!
Make Crockpot Mexican Chicken Into a Freezer Meal
As with so many of our recipes, it’s easy to prep Crockpot Mexican Chicken as a freezer meals. (Find all our Freezer Meal recipes here.) You have some options on how to make this a freezer meal.
OPTION 1: PREPARE AND FREEZE BEFORE COOKING
To Freeze:
Place raw chicken, black beans, corn, salsa, and taco seasoning into a freezer-safe container or zip top bag and seal. Toss around to combine and freeze. If you want to make this a freezer meal kit, freeze the chicken mixture along with a freezer bag of frozen brown rice (here’s how to freeze rice) and a bag of shredded cheddar cheese (here’s how to freeze cheese).
To Prepare:
When ready to cook, thaw everything in the fridge for 24-48 hours. Place chicken & marinara into the slow cooker and follow steps 2-4 in the recipe.
OPTION 2: FREEZE AFTER COOKING
To Freeze:
Fully cook and cool the chicken mixture (steps 1-3). Place in a freezer-safe container or zip top bag. If you want to make this a freezer meal kit, freeze the chicken mixture along with a freezer bag of frozen brown rice (here’s how to freeze rice) and a bag of shredded cheddar cheese (here’s how to freeze cheese).
To Prepare:
When ready to cook, thaw everything in the fridge for 24-48 hours. Warm chicken mixture over medium-low on the stove stirring occasionally, in a slow cooker on low setting, or in the microwave. Serve according to the instructions in Step 4 of the recipe.
Topping Ideas for Crockpot Mexican Chicken
As a mom, I enjoy a recipe that is a one-pot-wonder, like this one, and that can be customized for each family member. Set out a variety of toppings and let your crew go to town. Here are some ideas:
- shredded cheddar cheese (how to quickly shred your own cheese)
- diced avocado
- lime wedges
- chopped cilantro
- diced jalapeños
- diced red onion
- shredded lettuce
- chopped black olives
- sliced green onion
What to Serve with Mexican Chicken
While I consider this recipe a one-pot-wonder by the time you add all the toppings, I do think you can add some other Mexican-inspired side dishes to stretch the meal even farther. Here are a few ideas:
Alright, and now it’s time to enjoy a fiesta in your mouth…
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PinDescription
Creamy shredded chicken with beans and corn make for a delicious, healthy, and EASY meal served over brown rice.
Ingredients
- 16 ounces of your favorite salsa (1 1/2 – 2 cups)
- 1 ounce package of all-natural taco seasoning (or 2–3 tablespoons of homemade taco seasoning recipe)
- 1 can black beans, drained and rinsed
- 1 can corn, drained and rinsed
- 1 1/2 pounds boneless, skinless chicken breasts (about 3 breasts)
- 6 ounces cream cheese, cubed
- 3 cups cooked brown rice
- Optional topping ideas: shredded cheddar cheese, shredded lettuce, diced avocado, diced red onion, minced jalapeños, chopped black olives
Instructions
Make It Now:
- In a slow cooker, add salsa, black beans, corn, and taco seasoning. Stir until well combined. Nestle the chicken into the mixture and spoon some on top of each piece.
- Cover and cook on low for about 2.5 – 3.5 hours or until chicken is done (165°F internally or no longer pink inside).
- Remove chicken to a cutting board and shred with two forks. Add back to slow cooker and stir in the cubed cream cheese until it melts and blends into sauce.
- Serve over brown rice and top your favorite Mexican toppings, like diced avocado, lime wedges, shredded cheddar cheese, sliced green onion, diced red onion, etc.
Freeze For Later:
Method 1 (Uncooked): To a gallon-sized freeze bag, add salsa, beans, corn, taco seasoning, and chicken. Seal, squeezing out any excess air, and squish it around until well combined. Freeze.
Method 2 (Fully Cooked): Fully cook and cool the meal. Freeze in an airtight container or freezer bag.
Prepare From Frozen:
Method 1 (Uncooked): Thaw completely using one of these methods. Add the meal to the crockpot and follow Steps 2-4.
Method 2 (Fully Cooked): To reheat, thaw in the refrigerator for 24 hours and warm on low on the stove or in the microwave. For a quick thaw, use the defrost setting on the microwave. Follow Step 4 for serving instructions.
Equipment
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Notes
Sneaky Nutrition Tip: If you’d like to add some (tasteless) extra nutrition, stir in a 1/2 – 1 cup of canned pumpkin, butternut squash puree, or chopped spinach.
How to Make Freezer Meal Kit: If you want to make this a freezer meal kit, freeze the chicken mixture along with a freezer bag of frozen brown rice (here’s how to freeze rice) and a bag of shredded cheddar cheese (here’s how to freeze cheese).
Dairy-Free Version: Simply leave out the cream cheese and any dairy toppings (like cheese or sour cream). This recipe is still yummy without those!
Where We Get Our Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves.
Want More Dump and Go Meals?
We’ve rounded up 15+ amazing dump and go slow cooker recipes. Bonus: You can make them ahead and freeze these meals for later, too. Freezing instructions included!
Want More Easy Crockpot Recipes?
Check out our cookbook, From Freezer to Cooker! Every recipe is easy, drool-worthy, and made with recognizable, whole food ingredients, and what makes the book even more family friendly is its unique two-in-one style. Each recipe provides instructions on how to cook the same meal for both the slow cooker and the Instant Pot!
This is essentially giving home cooks double the recipes. From Freezer to Cooker is the first book of its kind to combine the ease and effectiveness of freezer cooking and hands-free appliances with healthy and delicious recipes.
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