Easy Cheesy Mexican Chicken: A Slow Cooker Recipe {Freezer Meal}


Easy Cheesy Mexican Chicken - A delicious and healthy slow cooker recipe!

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 in your life.

The only downside for us was that it was a little spicy for the kids  I got the idea from a recipe I saw on Easy Meals for Moms called Santa Fe Chicken. Using what I had and, of course, sneaking in some squash (which we couldn’t even taste), this made for a delicious, hearty meal.

Easy Cheesy Mexican Chicken - A delicious and healthy slow cooker recipe!

Easy Cheesy Mexican Chicken: A Slow Cooker Recipe
 
Prep time
Cook time
Total time
 
Slow cooked chicken, vegetables, and cheese sauce make for a delicious, healthy, and EASY meal served over brown rice.
Author:
Serves: 4
Ingredients
  • 2-3 chicken breasts (about 1 lb)
  • 1 16 ounce jar of your favorite salsa
  • 1 cup black beans
  • Optional: 1 cup cooked, pureed squash or pumpkin (for added tasteless nutrition!)
  • 1 cup of organic frozen corn kernels (canned and drained works too)
  • 4 ounces of low fat cream cheese, cubed
  • 2 cups cooked brown rice
  • ½ cup cheddar cheese, shredded
  • Topping ideas: shredded lettuce, diced avocado, sour cream, diced onion, minced jalapenos, chopped black olives
Instructions
  1. In a slow cooker, add chicken and top with salsa, black beans, and squash/pumpkin. Stir until combined.
  2. Cover and cook on high heat for about 3 hours or low heat for 5-6 hours or until chicken is tender and white throughout.
  3. Remove chicken and cut into bite sized pieces or shred it. Add back to slow cooker. Add corn and cubed cream cheese. Stir until cream cheese melts and blends into sauce and corn is warm.
  4. Serve over brown rice with shredded cheese and your favorite toppers.
Notes
Freezer Meal Instructions:
If you plan to freeze this for later, go ahead and fully cook. Let it cool. Store in an airtight container or freezer bag for up to 3 months. To reheat, thaw in the refrigerator for 24 hours and warm on low over the stove or in the microwave. For a quick thaw, use the defrost setting on the microwave.


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Comments

  1. Lauren says

    Hello,
    I just recently stumbled upon your Web site and made this for dinner last night. It was a hit! I didn’t have any corn or squash. I ended up throwing in a can of organic tomato paste, a can of Del Monte petite cut tomatoes with chipotle chilis, an orange bell pepper and half an onion I needed to get rid of. I love that this is one of those recipes that embraces the “whatever’s in the pantry” mentality. My husband isn’t a big fan of brown rice so stuff like this is great when the rice is so smothered it really doesn’t matter. I have been looking for easy stuff to put together after our baby is born in August and this has definitely been added to the list!

    • Rachel says

      Lauren,

      So glad it was a hit. I agree…this recipe is made for “the pantry purge”. 🙂 Thanks for sharing your tweaks!

      Rachel

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  4. erica says

    How do you freeze this one?? I’m new to freezer meals and want to make sure I do it correctly! Baby #2 is due in just under 10 weeks so I’m trying to get organized 🙂 love all the recipes you have but I’m confused on many regarding how to freeze.

    • Rachel says

      Congrats on Baby #2 and for being so on-the-ball to be freezer cooking! For this one, I would suggest cooking it in the crockpot ahead of time, letting it cool and then freezing it in a freezer bag. Then, when you’re ready to eat it, you can just dump the bag of content either frozen or thawed into a stove-top pot or the crockpot on low until heated through. This recipe is delicious over brown rice and so easy to adapt to what you have on hand. In fact, I’m making it this week (and hoping to get some better pics).

  5. Genni says

    I just tried this for my family and it was a huge hit. Even for my picky husband!!! So easy and so good. I am making a double batch next week and putting in the freezer for another meal. Thank you for the recipe!

    • Rachel says

      Awesome!!! Thanks for letting us know.

  6. So I think I’m in love with your recipes! We have a large family, love /need freezer meals, have been on a whole food quest for a while, but needed some new life in our recipe standards! This knocked it out of the park! Hubby and kids loved it and… No one even suspected the pumpkin! #epicmomwin Thank you for sharing! 🙂

    • Polly says

      So glad you found us, Stephanie! Happy to have you follow along!

  7. Cassandra says

    Do you use canned black beans or dry back beans? I’m excited to try this recipe! I love all the others I have tried!

    • Rachel says

      Sorry that I didn’t make that clear. I used canned beans, but if you want to cook your own dry beans ahead of time first then go for it! I am making this one tomorrow night myself. It’s so easy and delish.

  8. Rebecca says

    I am expecting baby #2 in about 9 weeks and looking to stock up my freezer. I made this recipe and it was so delicious and simple! I doubled the recipe and used zucchini-broccoli-carrot puree, since I was making that anyway for my 1-year-old, and you couldn’t taste it at all. I left out the dairy too (I’m lactose-intolerant) and it was still excellent. My husband loved it and he’s very picky and likes to eat healthy. So glad I found your web site and I can’t wait to try more of your recipes!

  9. Susan Wilson says

    I made this recipe last night and my family and I LOVED it! It was more than enough for my family of four (including a very hungry teenaged boy). Thanks for sharing.

    • Rachel says

      Sweet! Thanks for stopping by to comment. I hear those teenage boys are bottomless pits. 😉

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