Crockpot Mexican Chicken

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.

 

About This 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, busy parents, or new cooks in your life.

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.

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.

Follow these 4 simple steps to a delicious and satisfying dinner.

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.

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.

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 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 meal. (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 further. 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…

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.