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Home Recipe Index

Crockpot Mexican Chicken

★★★★★ 5 /5
Jump to Recipe Rate Recipe
Rachel Tiemeyer
By: Rachel TiemeyerPosted: 4/6/22Updated: 7/28/22

This post may contain affiliate or sponsored links. Please read our disclosure policy.

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.

overhead shot of plated crockpot mexican chicken in bowls with toppings

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, fiber, and flavor.

ingredients for mexican chicken in separate bowls including chicken breasts, corn, salsa, taco seasoning, black beans, and cream cheese
  1. Boneless, skinless chicken breasts – You can use chicken thighs instead.
  2. 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.
  3. Canned black beans – Rinse and drain.
  4. Canned corn – Rinse and drain. You could also use frozen corn.
  5. 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.
  6. 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, chopped spinach, or frozen cauliflower rice.

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.

chicken, black beans, corn, salsa, and taco seasoning in a crockpot

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.

shredded chicken on a wooden cutting board next to crockpot

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.

overhead process shot of crockpot mexican chicken with cubes of cream cheese and a spoon

Step 4: Serve

Serve warm over brown rice and top with your favorite Mexican toppings (see ideas below).

overhead process shot of crockpot mexican chicken with everything combined

It’s soooo creamy and comforting. Leftovers are great reheated, as well.

side shot of plated crockpot mexican chicken in a bowl with a fork with toppings

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.

A chicken freezer meal with cream cheese and rice

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
overhead shot of plated crockpot mexican chicken in a bowl with a fork with toppings

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:

  • Mexican Chopped Salad
  • Chips and Guacamole
  • Fiesta Chopped Salad

Alright, and now it’s time to enjoy a fiesta in your mouth…

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

overhead shot of plated crockpot mexican chicken in a bowl with a fork with toppings
★★★★★ 5 from 3 reviews

Crockpot Mexican Chicken

Creamy shredded chicken with beans and corn make for a delicious, healthy, and EASY meal served over brown rice.

Yield: 6 servings 1x
Prep: 10 minutesCook: 3 hoursTotal: 3 hours 10 minutes
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Units:
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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 (2-3 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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Make It Now:

  1. 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.
  2. 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).
  3. 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.
  4. 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

Slow Cooker

Buy Now →

Notes/Tips

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, chopped spinach, or frozen cauliflower rice.

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.

© Author: Thriving Home
Cuisine: Mexican Method: Slow Cooker

Did you make this?

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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.

From Freezer to Cooker Cookbook
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Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. AvatarAlicia says

    Posted on 3/11/23 at 2:12 pm

    This was so good! Flavorful and creamy and so easy to make. Had some for dinner (and lunches) and put some up in the freezer.

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 3/13/23 at 9:59 am

      Love having enough of a good thing to even put some up for later. 🙂 Thank for leaving a review Alicia!

      Reply
  2. AvatarMargarita says

    Posted on 8/18/22 at 3:12 pm

    I doubled this recipe, my family loved it. With the leftovers I made burritos (just added shredded cheese) and froze them for later (followed the steps on your burrito recipe). They were yummy.

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 8/19/22 at 8:36 pm

      What a smart idea, Margarita. Thanks for sharing! I’ll have to add that tip in the article.

      Reply
  3. AvatarWendy says

    Posted on 7/22/22 at 2:12 pm

    Can this be made in the Instant Pot instead and can you provide instructions if so?

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 7/31/22 at 1:18 pm

      Hi Wendy. Yes, it can! You can find the recipe here: https://thrivinghomeblog.com/instant-pot-mexican-chicken/

      Reply
  4. AvatarLaura says

    Posted on 5/27/22 at 4:46 pm

    Made it for my husband and used leftovers for a soft taco bar with friends.

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 5/28/22 at 9:43 am

      What a smart idea for leftovers. Thanks for sharing, Laura!

      Reply
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