Crockpot Mexican Chicken
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This creamy, comforting Crockpot Mexican Chicken makes for a delicious, healthy, and EASY meal. Serve over brown rice or Cilantro Lime Rice with your favorite Mexican toppings. Freezer meal instructions included, so you can double the batch and have another later.
Or, try our Instant Pot Mexican Chicken recipe instead.
Why We Like This Recipe
- Healthy: Like our Chicken Burrito Bowl, this recipe is full of lean protein and fiber.
- Hearty: Serve the chicken mixture over brown rice or cauliflower rice for a satisfying, filling meal.
- Super Easy: This is a dump-and-go slow cooker recipe, so it’s perfect for the new cook or when you’re just short on time.
- Freezer Friendly: We’ll show you how to make this into a chicken freezer meal, too. So be sure to double the batch and freeze one for later.
- Flavorful: Despite the simple ingredients and cooking method, these bowls have depth of flavor from the salsa and taco seasoning.
Pass this simple recipe along to the college students, busy parents, or new cooks in your life. Or try these other Easy Recipes for the Beginner Cook.
Ingredients Needed
Believe it or not, you only need 6 ingredients for this recipe. You may have most of them in the fridge and pantry.
- Boneless, skinless chicken breasts – You can use boneless chicken thighs instead but may need to slow cook them up to 1 hour more.
- 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 and 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 Siete’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.) I think that Kitehill’s Dairy Free Cream Cheese would work well, too.
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.
Step-by-Step Instructions
Follow these 4 simple steps to a delicious and satisfying dinner. If you’d like to make this even faster, try our Instant Pot Mexican Chicken instead.
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.
Shred the Chicken
Once the chicken is done, remove it to a wooden cutting board. Use two forks to shred it.
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.
Serve
Serve warm over brown rice or cauliflower rice and top with your favorite Mexican toppings (see ideas below). It’s soooo creamy and comforting. Leftovers are great reheated, as well.
Topping Ideas for Crockpot Mexican Chicken
Set out a variety of toppings and let everyone customize their own bowls. 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
- chopped black olives
- sliced green onion
- sour cream
- shredded lettuce
- chopped tomatoes
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 further. Here are a few ideas:
Make It a Freezer Meal
As with so many of our recipes, it’s easy to prep Crockpot Mexican Chicken as a healthy freezer meal. You have two options for how to prep this a freezer meal.
Method 1: 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 (how to freeze rice) and a bag of shredded cheddar cheese (how to freeze cheese).
To Prepare: Thaw completely using one of these thawing methods. Add the meal to the crockpot and follow cooking and servings instructions in Steps 2-4 in the recipe.
Method 2: Freeze After Cooking
To Freeze: Fully cook and cool the meal. Freeze in an airtight container or freezer bag.
To Prepare: Thaw completely using one of these thawing methods. To reheat, warm on low on the stove, in the microwave, or in the crockpot. For a quick thaw, use the defrost setting on the microwave. Follow Step 4 in the recipe for serving instructions.
FAQs
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 article 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!
Adjust the spice level with the kind of salsa you choose (mild, medium, or hot) and the type of taco seasoning you use. Our Homemade Taco Seasoning is medium heat level but feel free to pull back on the red pepper flakes to reduce this. If you want the dish spicier, add a pinch of cayenne pepper before cooking or hot sauce to the final dish.
Feel free to omit the cream cheese for less fat. You can also add in more veggies like cauliflower rice, a little pumpkin puree or butternut squash puree, or some chopped spinach.
More Mexican-Inspired Recipes
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Crockpot Mexican Chicken
Creamy shredded chicken with beans and corn make for a delicious, healthy, and EASY meal served over 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 (2-3 breasts)
- 6 ounces cream cheese, cubed
- 3 cups cooked brown rice or Cilantro Lime Rice
- Optional topping ideas: shredded cheddar cheese, shredded lettuce, diced avocado, diced red onion, minced jalapeños, chopped black olives
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Instructions
Make It Now:
- Combine: 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.
- Slow Cook: Cover and cook on low for about 2 1/2 – 3 1/2 hours or until chicken is done (165°F internally or no longer pink inside). (Trust us on this timing when it comes to how long to cook chicken in the crockpot!)
- Shred: 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 mixture.
- Serve: Serve over brown rice or cauliflower rice and serve your favorite Mexican toppings, like diced avocado, lime wedges, shredded cheddar cheese, sliced green onion, diced red onion, sour cream, etc.
Freeze For Later:
Method 1 (Uncooked): To a gallon-sized freezer 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 thawing 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, in the microwave, or in the crockpot. For a quick thaw, use the defrost setting on the microwave. Follow Step 4 for serving instructions.
Notes/Tips
- It’s essential to follow our cooking times on this recipe, so you don’t overcook and dry out the chicken!
- Instant Pot Instructions: Use our Instant Pot Mexican Chicken recipe to make this same dish even faster.
- 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 rice (here’s how to freeze rice) and a bag of shredded cheddar cheese (here’s how to freeze cheese).
- 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.) I think that Kitehill’s Dairy Free Cream Cheese would work well, too.
- Salsa – Use your favorite all-natural salsa from the store. I LOVE Mateo’s Gourmet Salsa and have seen it at Walmart, Hy-Vee, and Publix so far.
- Taco seasoning – Either make your own using our easy Homemade Taco Seasoning or buy some at the store. I use McCormick’s brand or Siete’s gluten-free taco seasoning.
- Sneaky Nutrition Tip: If you’d like to add some tasteless, extra sneaky nutrition, stir in a 1/2 – 1 cup of canned pumpkin, butternut squash puree, chopped spinach, or frozen cauliflower rice. (Check out more ways to sneak extra fruits and vegetables into meals.)
- Dairy-Free Version: Simply leave out the cream cheese or use Kitehill’s Dairy Free Cream Cheese instead, and omit 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 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.
Can you cook the rice with the chicken mixture?
I haven’t tested that, April, so I’m not sure. I figured it might get kind of gummy in the slow cooker. But, let me know if you try it and have success.
So delicious! Will be a staple in our household. A lot of chicken crockpot recipes have you cook the chicken until it’s a dry/rubbery mess, but this cook time was perfect! Chicken was to temp and still nice and juicy! Thanks for that insight.
Thanks Julie! We’ve worked hard over the years to get cooking times correct in all of the appliances. We appreciate your feedback!
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.
Love having enough of a good thing to even put some up for later. 🙂 Thank for leaving a review Alicia!
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.
What a smart idea, Margarita. Thanks for sharing! I’ll have to add that tip in the article.
Can this be made in the Instant Pot instead and can you provide instructions if so?
Hi Wendy. Yes, it can! You can find the recipe here: https://thrivinghomeblog.com/instant-pot-mexican-chicken/
Made it for my husband and used leftovers for a soft taco bar with friends.
What a smart idea for leftovers. Thanks for sharing, Laura!
Hi, I’m interested in making this for 30 highschool kids, how many servings does this make?
Thank you!
What a great idea. This makes a healthy portion-sized 4-6 servings. You might be interested in some of our recipes just for large groups here: https://thrivinghomeblog.com/20-easy-meals-ideas-for-a-group-of-people/
Hello, This recipe looks great! I want to make it and put it in the freezer. Do you also add the low-fat cream cheese before you do that? Do you have any issues with reheating it and it separating? Or is it best to freeze without it? I will make the rice the day we eat it. Thank you!
I haven’t had any issues once it’s fully combined in the recipe. Thanks for asking and good luck!
We had this last week. It was a hit with the whole family. I did not add the optional squash, though. The recipe was great with rice as it calls for in the recipe. I think it would also do well as a dip with tortilla chips. The recipe will be added to my list of go-to recipes! Thank you.
Great to hear that, Veronica. Appreciate the feedback!
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.
Sweet! Thanks for stopping by to comment. I hear those teenage boys are bottomless pits. 😉
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!
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!
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.
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! 🙂
So glad you found us, Stephanie! Happy to have you follow along!
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!
Awesome!!! Thanks for letting us know.
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.
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).
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!
Lauren,
So glad it was a hit. I agree…this recipe is made for “the pantry purge”. 🙂 Thanks for sharing your tweaks!
Rachel