Print

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

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
Units:
Scale:

Ingredients

  • 16 ounces of your favorite salsa (1 1/2 – 2 cups)
  • 1 ounce package of all-natural taco seasoning (or 23 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.


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