How to Make Creamy Crockpot Mexican Chicken for Busy Weeknights

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!

Jump to Recipe Print Recipe

Creamy Crockpot Mexican Chicken belongs in the weeknight hall of fame—bold statement, but true. You toss juicy chicken breasts, a jar of salsa, cream cheese and taco seasoning into the slow cooker. Press start. Walk away. Hours later, you’re greeted by creamy, savory magic perfect for piling onto rice, stuffing in a burrito or eating straight from the spoon (no shame). The sauce clings to every shred of chicken, rich yet balanced, with just the right hint of spice and tang. There’s no need for fancy ingredients or complicated steps—just bold flavors and a texture that hits all the right notes. This dish wins on convenience, taste and price. You’ll want to make extra for lunches, trust me.

Easy Creamy Crockpot Mexican Chicken

Author: Diana

Pinterest Facebook Share on X

Share Print

Prep 5 minutes mins

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!

Course Main

Cuisine Mexican

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

Method

Prevent Sleep ModePrevent Sleep Mode

1. Put chicken, black beans, salsa and corn into crockpot and place cream cheese on top. Cover.
2.  
3. Cook on high for 2 ½ to 3 hours.
4. Shred chicken 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.) 
5. 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.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!

Diana

See Full Bio