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Short on time? This easy crockpot chicken recipe is made with just 5 ingredients and is one of the simplest recipes you’ll ever make! Plus it’s also delicious, filling and inexpensive. No wonder it’s a favorite!
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This Creamy Slow Cooker Mexican Chicken is one of my absolute favorite recipes ever!
It’s probably the easiest recipe I make, it tastes amazing, and it makes enough that we usually can enjoy it for a second meal too.
The only bad thing I can think of is that it isn’t exactly the most beautiful dish you’ve ever seen. But hey, you can’t have everything!
Why We Love Slow Cooker Mexican Chicken
- Super Easy. It’s as simple as dumping everything in the crockpot, cooking it, then shredding the chicken.
- Makes A Lot. This is one of those recipes that you can make once and enjoy in a variety of ways for several meals. Or use it to feed a crowd instead!
- Budget Friendly. Made with inexpensive ingredients, this is the perfect cheap family dinner!
- Freezes Well. If you can’t eat all of the leftovers at once, no problem, just freeze for later.
- Kid Friendly. Even our pickiest child loves this Mexican chicken!
Watch Video: Learn How to Make This Recipe
Mexican Chicken Ingredients
- Chicken Breasts. You can also use boneless skinless chicken thighs.
- Black Beans. Drain well!
- Salsa. For a spicier flavor use hot salsa.
- Corn. Can use frozen, fresh, or canned corn
- Cream Cheese. Swap for Neufchatel cheese if preferred.
- Salt. Just enough for taste.
- Optional Ingredients for Serving. Cooked rice, tortillas, shredded cheese.
How to Make this Crockpot Mexican Chicken Recipe
STEP 1: Place the chicken, black beans, corn, and salsa into the crockpot. Top with cream cheese.
STEP 2: Cover and cook for 2.5 to 3 hours on high.
STEP 3: Remove the chicken from the slow cooker and shred. Then add it back in and stir.
STEP 4: Serve over rice or use as a tortilla filling. Feel free to top with shredded cheese if desired.
Helpful Tips and Variations
- Storing: Keep leftover Mexican chicken in a container or bag in the fridge for up to 3 days.
- Not thick enough: If this seems like it is going to be really soupy, you can leave the lid off for the last ½ hour to help thicken it.
- Freezing: Once the chicken has cooled, transfer it to a freezer-safe container or bag and freeze for up to 2 months. Reheat in the microwave or on the stovetop over low heat. You can also let it thaw overnight.
Serving Suggestions
- Serve over rice or quinoa.
- Use as a tortilla filling. When I do this, I often mix a bit of cooked rice into the chicken mixture to make it even heartier and to stretch it a bit further.
- Add lettuce for a salad bowl of sorts.
- Make nachos by layering the chicken mixture over tortilla chips and topping with cheese.
- Serve as a baked potato topping.
- Serve over toast.
- Treat it like taco meat and eat it with corn chips and lettuce.
Really, I don’t think you’ll be disappointed any way that you try it. It’s a favorite here, no matter how I serve it!
More Easy Recipes You’ll Love
- Easy Mexican Rice Bowls
- Salsa Ranch Chicken Wraps
- Easy John Wayne Casserole
- Crockpot Tamale Pie
- Instant Pot Refried Beans
Print Recipe
4.61 from 104 votes
Crockpot Cream Cheese Mexican Chicken
This easy slow cooker chicken recipe is one of the simplest recipes you’ll ever make! Plus it’s also delicious, filling and inexpensive. No wonder it’s a favorite!
Prep Time5 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 5 minutes mins
Course: Main Course
Cuisine: Mexican
Author: Lydia @ ThriftyFrugalMom.com
Ingredients
- 2.5 lb. boneless skinless chicken breast or thighs
- 2 15 oz. cans black beans, rinsed and drained
- 2 cups salsa
- 1 can corn, drained (opt.)
- 8 oz. cream cheese
- salt to taste
OPTIONAL INGREDIENTS
- cooked rice
- tortillas
- shredded cheese
Instructions
Put chicken, black beans, salsa and corn into crockpot and place cream cheese on top. Cover.
Cook on high for 2 ½ to 3 hours.
Shred chicken (I love using my favorite kitchen scissorsfor this) and serve over cooked rice or use as tortilla filling. (If using as a tortilla filling, I often still use rice, but just mix it into the chicken mixture at the end of the cooking time.)
Top with shredded cheese if desired.
Notes
Corn: can substitute with 1 c. fresh or frozen corn instead of canned.
Cream Cheese: can substitute with Neufchatel cheese
Thickening: If this seems like it is going to be really soupy, you can leave the lid off for the last ½ hour to help thicken it.
Freezing: Can be frozen for up to 2 months.
Additional Serving Ideas: add to lettuce for a salad bowl, use as a baked potato topping, serve over toast, treat it like taco meat and top with corn chips and lettuce or make nachos by layering over tortilla chips and topping with cheese.
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Reader Interactions
Comments
Tracy McInally
Can you cook on low instead for maybe 6 hours?
Reply
Lydia Beiler
So sorry for the slow reply, Tracy! Yes, it should work to cook on low, although I think the recommended time would be 6 1/2 to 7 hours. The chicken may be done at 6 hours though. You can always check and see!
Reply
Janey
If we double the batch does it take longer to cook?
Reply
Lydia Beiler
I would guess so, but I’ve never done that as this fill up a large Crockpot so there’s not really an easy way to double it and use one pot.
Reply
Karen
Any special type of sauce you use?
Reply
Lydia Beiler
As this recipe doesn’t have any sauce, I assume you meant salsa? I just use whatever tomato-based salsa I have on hand. If you like spicier foods, you can use hot salsa. Or if you prefer less spice, go with mild. But really, any tomato salsa will work well.
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