Creamy Crockpot Mexican Chicken

Short on time?  This Creamy Crockpot Mexican Chicken is one of the easiest recipes you’ll ever make!  Plus it is also delicious, filling and inexpensive. It’s no wonder it’s a favorite around here!

The easiest dish ever! Just dump everything in the crockpot and you'll be enjoying an amazingly tasty meal in several hours! Our whole family loves this Creamy Crockpot Mexican Chicken!

This Creamy Crockpot 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 ever.  But hey, you can’t have everything!

We usually eat it in tortillas and if I do that, I often will stir some cooked rice into it just to give it more substance and stretch it a bit further.  But we also have eaten it over rice and a couple of times when I was out of tortillas, we put it on top of toast.  You could also 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, even with our 2 children who are becoming somewhat picky eaters!

Looking for a great place to get chicken inexpensively?  Checkout Zaycon Fresh!  They regularly have boneless, skinless chicken breasts for $1.69/lb. and sometimes as low as $1.49/lb.

CREAMY CROCKPOT MEXICAN CHICKEN

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
cooked rice (optional)
shredded cheese (optional)

INSTRUCTIONS:
1.  Dump all ingredients into crockpot.
2.  Cook on high for 2 ½ to 3 hours.
3.   Shred chicken (I love using my favorite kitchen scissors for this) and serve over cooked rice or use as tortilla filling.  Top with shredded cheese if desired.

NOTES:
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.


IF YOU ENJOYED THIS, YOU MIGHT ALSO LIKE:

Salsa Ranch Chicken Wraps

* Salsa Ranch Chicken Wraps

Sausage and Creamed Potatoes (pan)2

* Sausage & Creamed Potatoes (a simple stove top dinner)

Tomato Basil Parmesan Soup

* Tomato Basil Parmesan Soup (stove top or Crockpot)

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Comments

  1. says

    Torturing myself by looking at this delicious dish, as I can’t eat any of it (on an elimination diet for my newborn). Thanks for sharing though! I found you through Thrifty Thursday.

  2. says

    I don’t care if it looks pretty or not. Quick, easy and yummy is all I am looking for. Pinned this to my “chicken” board. Look forward to exploring your blog, Lydia!

    • ThriftyFrugalMom says

      Mila, sounds like this recipe will be perfect for you! I’m actually making it for our dinner tonight. Thanks for pinning!

      Oh and I don’t usually care that much either if a recipe isn’t beautiful, but I probably think about it more as a blogger. I was trying to figure out how to get a picture of this dish that looked as good as it really is, and I struggled. :)

  3. Debbie says

    Thank you for sharing, I;m definitely going to try it for my family! Not sure what’s Mexican about it though, it’s more Southwest or Tex-Mex!

    • ThriftyFrugalMom says

      It’s such a great easy dinner, Debbie! And yes, you are right, it probably isn’t truly Mexican. Still good though! :)

  4. Natalya says

    made this today, but for time reasons just cooked on low for 7 hrs. one of the easiest recipes I’ve made and pretty tasty! Next time I will try adding some cumin and chili powder, may be a jalapeño for extra kick. I used a mix of chix breasts and thighs and I think pinto beans would work great in this as well. Plan on eating this as burritos wrapped in the awesome partially made tortillas from Costco!

    • ThriftyFrugalMom says

      Natalya, so glad to know you enjoyed it! And thanks for sharing the cooking time for the low setting. It’s always nice to have more options to work with different schedules. :) I think pinto beans would be tasty too and yes, definitely spice it up to your taste. I sometimes add extra seasoning too, although my kids much prefer it without. 😉

  5. Maureen says

    I am planning on making this tomorrow. What would be the perfect timing to do this on low during the day? Is 7 hours, per comment, just right? Thanks.

    • ThriftyFrugalMom says

      Maureen, I’ve never done it that way, so I can’t say for sure. But according to the comment Natalya left, it apparently worked perfectly for her. Hope you enjoy it!

    • ThriftyFrugalMom says

      You could probably use Rotel or even just canned diced tomatoes. But if you do that, it’s going to be a lot more bland, so then you’ll probably want to add some more seasonings. I would probably just make it without any extra seasoning and then season to taste before you serve it. Hope that helps!

  6. carolyn says

    Had me at black beans and cream cheese. I would use brown rice or a mixture of the rice and quinoa. I definitely be making this soon. Glad I found this recipe!!,???

    • ThriftyFrugalMom says

      You pretty much can’t go wrong when there is cream cheese involved, can you? :) And quinoa would work great for this, Carolyn! I hope you love the recipe as much as we have.

  7. Corrie says

    Trying this tonight! My husband and children are looking forward to dinner! I’ve opted to cook rice separate and add into bowls as serving.
    It’s in the crockpot as I type :)

    Thanks for posting this very easy recipe! It took a total of 10 minutes to gather and dump ingredients into the crockpot!

    • ThriftyFrugalMom says

      You are very welcome, Corrie! I love when dinner is this easy. :) Hope you all enjoyed it as much as we do!

    • ThriftyFrugalMom says

      Jodee, if you want the nutritional info of a recipe, there are lots of free online tools that you can use to easily get that for you. One that I like to use is this one. Simply copy and paste the ingredients of this recipe (or any recipe) into the “Ingredients” spot and then click “Analyze Recipe” and you should have the info you need.

  8. says

    Just wanted to say thank you for the recipe, it was really good. I added some jalapeños and used my favorite salsa, it was really great with queso fresco and pickled onions. I’m thinking it would also make a good enchilada filling – next time I’ll make a double batch!

  9. Jessica says

    This may seem like a silly question, but how many frozen chicken breast should I thaw for this recipe? I can’t weigh it since they’re frozen. Thanks in advance!

    • ThriftyFrugalMom says

      No, that’s not really a silly question, Jessica, but I’m not entirely sure because it varies so much on the size of the breast or thigh. But I would say roughly 2 to 3 pieces. If you have a tiny bit more or less, it’s not going to make a huge difference. Hope that helps!

    • ThriftyFrugalMom says

      The recipe is for thawed chicken. If you are using frozen, I’m not sure what to tell you as far as the cooking time since I’ve never done that. Enjoy!

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