Why You’ll Love This Recipe

This Easy and Delicious Crockpot Mexican Chicken is a fuss-free, flavor-packed meal that’s perfect for busy weeknights or meal prepping. With tender shredded chicken simmered in zesty salsa, spices, and creamy cheese, it’s versatile enough for tacos, burritos, rice bowls, or even salads. Just toss everything in the slow cooker and let it do all the work—minimal prep, maximum flavor!

ingredients

Easy and Delicious Crockpot Mexican Chicken Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breaststaco seasoningsalsacream cheeseblack beans (optional)corn (optional)shredded cheddar or Mexican blend cheesefresh cilantro (optional for garnish)

directions

Place chicken breasts in the bottom of the crockpot.

Sprinkle taco seasoning evenly over the chicken.

Pour salsa over the top, making sure the chicken is fully covered.

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.

Shred the chicken using two forks directly in the crockpot.

Add cream cheese and stir until melted and creamy.

If using, stir in drained black beans and corn, and cook for an additional 15-20 minutes.

Sprinkle shredded cheese on top and cover until melted, about 5 minutes.

Garnish with chopped cilantro if desired, and serve hot.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 5 minutesCooking time: 6-7 hours on low or 3-4 hours on highAdditional mixing/melting time: 20 minutesTotal time: 6.5–7.5 hours (low) or 3.5–4.5 hours (high)

Variations

Use boneless skinless chicken thighs for extra tenderness.

Add diced jalapeños or green chiles for more heat.

Swap cream cheese for sour cream or Greek yogurt for a lighter twist.

Top with sliced avocado or a squeeze of lime for a fresh finish.

Serve over rice, in tacos, or with tortilla chips for dipping.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the microwave for 1-2 minutes or warm on the stovetop over medium-low heat until heated through.Freeze for up to 3 months in freezer-safe bags or containers. Thaw overnight in the fridge before reheating.

FAQs

Can I use frozen chicken?

Yes, but increase the cook time slightly and make sure the chicken reaches an internal temp of 165°F.

Is this dish spicy?

It depends on the salsa and taco seasoning used—choose mild, medium, or hot to suit your taste.

Can I cook it on the stovetop?

Yes, simmer everything in a pot for about 30-40 minutes, then shred and stir in cream cheese.

Is it keto-friendly?

Yes, as long as you skip the corn and beans and check your seasoning and salsa for added sugar.

Can I use store-bought taco seasoning?

Absolutely, or make your own with chili powder, cumin, garlic powder, paprika, and onion powder.

What can I serve this with?

Tortillas, rice, cauliflower rice, tortilla chips, or in a burrito bowl.

Can I make it dairy-free?

Yes, omit the cheese and cream cheese or use dairy-free alternatives.

How do I keep it from getting watery?

Drain excess liquid before adding cheese, or simmer uncovered for a few minutes to thicken.

Can I double the recipe?

Yes, just make sure your crockpot is large enough and extend the cooking time slightly.

Do I need to stir it during cooking?

No need to stir—just set it and forget it until it’s time to shred and mix.

Conclusion

Easy and Delicious Crockpot Mexican Chicken is your go-to solution for a flavorful, hands-off dinner that the whole family will love. Whether you’re loading up tacos or meal prepping for the week, this creamy, zesty chicken dish is a winner. It’s comforting, customizable, and effortlessly tasty—perfect for your slow cooker rotation.