Description
This Mexican Chicken Crock Pot Recipe is a flavorful and easy dish that is perfect for busy weeknights. Tender chicken cooked with black beans, corn, tomatoes, and seasonings, then finished with a creamy touch of cream cheese. Serve this versatile dish over rice, in tacos, or as a filling for burritos!
Ingredients
Scale
Chicken:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
Beans and Corn:
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
Sauce and Seasonings:
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1/2 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 4 oz cream cheese, cubed
- Chopped cilantro and lime wedges for garnish (optional)
Instructions
- Prepare Ingredients: Place chicken in the bottom of a crock pot. Top with black beans, corn, diced tomatoes with green chilies, salsa, and all seasonings.
- Cook: Stir gently to combine, then add cubed cream cheese on top. Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Shred Chicken: Shred the chicken with two forks and stir to combine with the creamy mixture. Let cook uncovered for 10–15 minutes to thicken slightly before serving.
- Serve: Serve with rice, in tacos, burritos, or over nachos. Garnish with fresh cilantro and lime if desired.
Notes
- For a lighter version, use Greek yogurt instead of cream cheese after cooking.
- Add diced bell peppers or onions for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 95 mg
