Best 18 Mexican Crock Pot Chicken Recipes

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Incorporating the enticing flavors of Mexican cuisine into your home cooking has never been easier! With the convenience of a crock pot, you can transform simple ingredients into a flavorful fiesta of tender chicken. Whether you're a seasoned cook or a novice in the kitchen, this guide will lead you on a culinary adventure filled with authentic Mexican flavors. Prepare to tantalize your taste buds with a mouthwatering symphony of spices, herbs, and succulent chicken, all prepared effortlessly in your crock pot. So, gather your ingredients, turn on your crock pot, and embark on a journey to discover the best recipe for Mexican crock pot chicken.

Here are our top 18 tried and tested recipes!

CROCK POT MEXICAN CHICKEN



Crock Pot Mexican Chicken image

The one great thing about this recipe is that you can use FROZEN chicken breasts. The chicken turns out so moist and tender it cuts like butter. I shred this and serve it over white rice. A great blend of ingredients cook into a savory, saucy chicken.

Provided by The Kissing Cook

Categories     One Dish Meal

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup chicken broth
6 boneless skinless chicken breast halves
1/4 cup taco seasoning
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (14 1/2 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can corn, drained

Steps:

  • Mix all ingredients together and submerge frozen chicken breasts into mixture. Place Crock Pot on High and cook for 5 hours. Take chicken out and shred. Place back into Crock Pot and turn the Crock Pot off. The flavors will adhere to the chicken and make this moist and tender.
  • Enjoy!

Nutrition Facts : Calories 303.3, Fat 4.9, SaturatedFat 1, Cholesterol 75.5, Sodium 635.1, Carbohydrate 33.4, Fiber 8.1, Sugar 7.6, Protein 33.9

CROCK-POT CHEESY MEXICAN CHICKEN AND RICE



Crock-Pot Cheesy Mexican Chicken and Rice image

A delicious combination of cheese, chicken, salsa and rice. I created this recipe when I needed to make dinner in the crockpot because my husband was redoing the floors in the kitchen and I had no stove to use. Thanks to him a new chicken recipe was born. I use my homemade canned salsa but any salsa will do. Also, we mostly eat chicken breast, but you can use any type of chicken. The cooking time will need adjusted longer for dark meat or chicken on the bone. There are several variations for this recipe such as adding beans, corn, mushrooms, etc. The possibilities are endless.

Provided by CrissyJ76

Categories     One Dish Meal

Time 4h20m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
1 (15 1/2 ounce) jar tostitos queso sauce
1 (16 ounce) jar salsa
3 teaspoons taco seasoning
1/2 teaspoon garlic powder (or to taste)
1 cup chicken stock or 1 cup broth
1 cup rice (I use basmati rice)
sour cream (optional)

Steps:

  • 1. Place chicken breasts in the crockpot.
  • 2. Mix together the salsa, queso dip, chicken stock, taco seasoning, garlic powder and uncooked rice.
  • 3. Pour the mixture over the chicken.
  • 4. Cook on low for 4-5 hours Adjust cooking time depending on the size of the chicken breasts.
  • 5. Garnish with sour cream if desired.

CROCK POT SALSA/MEXICAN CHICKEN



Crock Pot Salsa/Mexican Chicken image

this is SO easy and SO yummy! i put the chicken in burritos the first time, taco salad the second time, and it would be great in any mexican recipe!

Provided by newmama

Categories     Mexican

Time 7h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 1/2 lbs boneless skinless chicken breasts
12 -16 ounces salsa
1 (1 ounce) packet taco seasoning
1 cup sour cream
1 (12 ounce) can sweet corn (optional)
1 (12 ounce) can black beans (optional)

Steps:

  • season chicken on both sides with taco seasoning and put it in the crock pot.
  • pour salsa over it.
  • cook on low 7-8 hours.
  • shred chicken in the crock with a fork and stir in the corn, beans and sour cream.
  • cook 30 more minutes.
  • serve in tortillas, over rice, over chips, salad, or use in your favorite mexican recipe!

CROCK POT MEXICAN CHICKEN



Crock Pot Mexican Chicken image

Make and share this Crock Pot Mexican Chicken recipe from Food.com.

Provided by veenas

Categories     Chicken

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 6

2 lbs chicken tenderloins
16 ounces mild salsa
8 ounces fat free cream cheese
8 ounces low-fat sour cream
1 (10 1/2 ounce) can low-fat cream of chicken soup
2 cups 2% mexican cheese blend

Steps:

  • Cover the bottom of the pot with salsa.
  • next mix canned soup with the rest of the salsa.
  • place the chicken in the pot, add salsa -soup mixture.
  • cover and cook on low for 6-8 hours
  • fork shred or mash chicken pieces.
  • add shredded , sour and cream cheeses.
  • cook for an additional 1-2 hours.
  • serve in tortillias or your choice rice, chips etc.

Nutrition Facts : Calories 210.5, Fat 5.8, SaturatedFat 2.9, Cholesterol 79.2, Sodium 583.6, Carbohydrate 6.4, Fiber 0.9, Sugar 1.9, Protein 32.1

CROCK-POT MEXICAN ORANGE CHICKEN (POLLO CON NARANJA)



Crock-Pot Mexican Orange Chicken (Pollo Con Naranja) image

My husband had open-heart surgery when we were living on the Texas-Mexican border in 2001. The wife of his heart-surgeon, Velda de La Garza, wrote a heart-healthy Mexican cookbook (*Healthy Mexican Cooking*), which we purchased while he was in the hospital. This dish is one of our favorites -- an easy Mexican take on that old favorite, Orange Chicken. We found it needed a little more spice than called for; you could either up the cayenne or leave the jalapeno seeds in. But then we like spicy food!

Provided by lecole54

Categories     Chicken

Time 6h15m

Yield 4-5 serving(s)

Number Of Ingredients 10

1 (6 ounce) can frozen orange juice concentrate
2 garlic cloves
1/2 teaspoon pepper
1/2 teaspoon cumin seed
1/2 teaspoon cayenne
1 small jalapeno, seeded and diced
1 teaspoon salt
1 1/2-2 lbs chicken breasts, skinned (I substituted thighs)
1/2 cup onion, cut in strips
8 small red potatoes, scrubbed and cut in quarters

Steps:

  • Set crock pot to high.
  • Add orange juice, garlic, pepper, cumin, cayenne, jalapeno and salt to blender or food processor and blend until smooth.
  • Place chicken pieces in crock pot and pour orange juice mixture over chicken. Top with onions and potatoes.
  • Cook for 6 hours on high. Internal chicken temperature should reach 160 before serving, and the meat should fall off the bone.
  • Great served over rice!

CROCK POT MEXICAN CHICKEN AND SPANISH RICE



Crock Pot Mexican Chicken and Spanish Rice image

My husband was out of town and I wanted mexican food. So I decided to experiment. I have made this several times since and it has been a big hit with everyone. I have sherred or sliced the chicken and mixed with the rice. The chicken is also good as chicken tacos. I just recently used the chicken to make enchiladas and served the rice on the side. I have plans to try this same recipe with beef.

Provided by Twolittledudesmommy

Categories     One Dish Meal

Time 5h5m

Yield 4 serving(s)

Number Of Ingredients 5

3 -4 boneless skinless chicken breasts (frozen or thawed)
1 cup water
1/4 cup taco seasoning
0.5 (15 1/2 ounce) jar salsa
2 cups instant rice

Steps:

  • Place chicken in to crock pot. Mix water, taco seasoning, and salsa (I use half the jar) together. Pour onto chicken. Set crock pot to low and let it cook for 3 to 4 hours.
  • After chicken is done remove and put rice in leftover liquid. While rice is cooking shredded or slice chicken.
  • Once rice is done (about 10 to 20, depending on how cooked you like your rice) mix chicken in or serve as taco or make enchiladas with the chicken.

MEXICAN CHICKEN BURRITOS (CROCK POT)



Mexican Chicken Burritos (Crock Pot) image

Make and share this Mexican Chicken Burritos (Crock Pot) recipe from Food.com.

Provided by TERRY B.

Categories     Whole Chicken

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup chicken broth
1/2 cup salsa, use your favorite
1/3 cup flour
1 onion, chopped fine
1 garlic clove, minced
2 lbs whole chickens, small enough to fit into crock pot
3/4 cup sour cream
1 cup cheddar cheese, shredded
2 cups red beans, canned
8 flour tortillas or 8 corn tortillas

Steps:

  • Add broth, salsa and flour in crock pot, mixing well.
  • Add onion and garlic, stir together.
  • Place whole chicken in crock pot.
  • Cook on low for 6 hours.
  • Remove chicken and shred meat with 2 forks, discard all bones and other unwanted parts.
  • Then run juice thru a blender to make a smooth liquid.
  • Return liquid to crock pot.
  • Add sour cream to juice in crock pot stirring well.
  • Add chicken pieces and let heat on low until ready to serve.
  • Heat beans and tortillas serve with cheese to make burritos.
  • Enjoy.

CROCK POT CREAMY MEXICAN CHICKEN (AKA FIESTA CHICKEN)



Crock Pot Creamy Mexican Chicken (Aka Fiesta Chicken) image

Creamy chicken dish that you can spice up to suit your taste. Basically, it's slow cooker chicken with cream cheese & any other ingredients you like. This recipe is our favorite combination and has a mexican flair. Plus, using the crock pot makes this dish simple & fills the whole house with a nice aroma. We like it best served over cooked egg noodles or rice. I gave this recipe to my cousin & she serves it by adding spoonfuls of it to pre-made taco shells. (Note: sometimes instead of onion & red bell pepper I just add 1-1 1/2 cups of frozen bell pepper/onion from the bag in the freezer secion)

Provided by BlondieItaliana

Categories     One Dish Meal

Time 4h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

5 chicken breasts (I use the family size package of 5 that I store in the freezer)
1 (15 1/2 ounce) can black beans, drained
1 cup frozen corn
6 ounces black olives, drained (sliced black olives)
1/2 onion, chopped
1/2 red bell pepper, chopped
1 (15 ounce) jar salsa, medium
1 (8 ounce) package cream cheese
1 -2 tablespoon taco seasoning (I use Taco Bell or Lawry's Taco Seasoning)

Steps:

  • Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
  • Cook on high for 4-6 hours or low for 8 hours.
  • Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
  • Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.

CROCK POT MEXICAN CHICKEN DIP



Crock Pot Mexican Chicken Dip image

Make and share this Crock Pot Mexican Chicken Dip recipe from Food.com.

Provided by BekW8670

Categories     < 4 Hours

Time 3h45m

Yield 12 serving(s)

Number Of Ingredients 6

4 boneless chicken breasts
1 (10 3/4 ounce) can cream of chicken soup
12 ounces cream cheese
1 cup shredded cheddar cheese
1/2 cup salsa
1 cup mayonnaise

Steps:

  • Boil and shred chicken breast.
  • Combine all ingredients in crockpot.
  • Cook on low for at least 3 hours.
  • Serve with chips or crackers.

LOW FAT CROCK POT MEXICAN CHEESY CHICKEN WITH BLACK BEANS



Low Fat Crock Pot Mexican Cheesy Chicken With Black Beans image

Make and share this Low Fat Crock Pot Mexican Cheesy Chicken With Black Beans recipe from Food.com.

Provided by KadesMom

Categories     Chicken Breast

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 6

4 -5 boneless skinless chicken breasts
1 (15 1/2 ounce) can black beans, drained
1 (15 ounce) can corn, drained
1 (15 ounce) jar salsa
4 ounces fat free cream cheese
4 ounces nonfat sour cream

Steps:

  • Place all ingredients except cream cheese and sour cream in crock pot.
  • Cook on low 6 hours or on high 4 hours.
  • Last 45 minutes add sour cream and cream cheese.

CROCK POT MEXICAN CHICKEN



Crock Pot Mexican Chicken image

Make and share this Crock Pot Mexican Chicken recipe from Food.com.

Provided by Rose J

Categories     One Dish Meal

Time 16m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup chicken broth
1 cup salsa
1 canned corn kernel, drained
1 canned black beans, drained
1 (1 1/4 ounce) packet taco seasoning mix, whole packet
16 ounces boneless skinless chicken breasts
1 cup sour cream
1 cup grated cheese

Steps:

  • Cook on low for 6-8 hours.
  • Take chicken out and shred, add 1 cup sour cream and 1 cup grated cheese to the sauce, put chicken back in crock pot and mix together. Serve with warm tortillas or eat as a soup with tortilla chips. (Add points accordingly).
  • Makes 6 one and a half cup servings approximately.

Nutrition Facts : Calories 251.8, Fat 14.4, SaturatedFat 7.8, Cholesterol 80.4, Sodium 1160.2, Carbohydrate 8.8, Fiber 1.8, Sugar 3.9, Protein 22

CROCK POT MEXICAN CHICKEN CHOWDER



Crock Pot Mexican Chicken Chowder image

Make and share this Crock Pot Mexican Chicken Chowder recipe from Food.com.

Provided by lazyme

Categories     Chowders

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 1/2 cups cooked chicken
1 (10 ounce) can mexicorn, drained
1 (10 3/4 ounce) can cream of potato soup
1 (4 ounce) can green chilies, undrained
2 tablespoons fresh cilantro, snipped
1 (1 1/4 ounce) envelope taco seasoning mix
3 cups chicken broth
8 ounces sour cream
4 ounces jalapeno pepper cheese spread

Steps:

  • In a crock pot, combine chicken, corn, soup, undrained chilies, cilantro, and taco seasoning mix.
  • Stir in chicken broth.
  • Cover; cook on LOW setting for 8 to 10 hours, or on HIGH setting for 4 to 5 hours.
  • Stir about 1 cup of hot soup into sour cream.
  • Stir sour cream mixture and cheese into the mixture in crock pot; cover and let stand for 5 minutes.

Nutrition Facts : Calories 412.9, Fat 21.2, SaturatedFat 10.5, Cholesterol 95.8, Sodium 1529.9, Carbohydrate 25.9, Fiber 0.8, Sugar 3.4, Protein 30.7

MEXICAN CROCK POT CHICKEN



Mexican Crock Pot Chicken image

This crock pot chicken looks so delicious and is served with the red beans on the side with lettuce and tortillas, Also good served with some guacamole. The recipe comes from www.allyou.com

Provided by Barb G.

Categories     One Dish Meal

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 10

3/4 cup chicken broth
1/2 cup green chili salsa or 1/2 cup salsa, plus more for serving
1/3 cup flour
1 large onion, chopped
2 1/2 lbs chicken breasts, halves, boneless, skinless
2/3 cup low-fat sour cream
4 ounces sharp cheddar cheese or 4 ounces monterey jack cheese, shredded
1 (15 ounce) can red beans, heated
2 cups iceberg lettuce, shredded
6 -12 corn tortillas, warmed for serving

Steps:

  • Combine the broth, salsa and flour in a slow cooker, whisking to blend, stir in onion.
  • Arrange the chicken breast in the crock-pot; cover and cook on LOW for 6 hours.
  • Remove the chicken breast to a plate; ladle sauce from pot into a blender and puree,(Or use Stick blender for easy clean-up), stir in sour cream.
  • Return chicken and sauce to crock-pot; keep warm until ready to serve.
  • Warm beans in a small pan on stove; warm tortillas in tortilla warmer in microwave.
  • Arrange chicken on plates and top with shredded cheese; Serve with Beans, lettuce, additional salsa and tortillas.

Nutrition Facts : Calories 629.6, Fat 28.4, SaturatedFat 11.3, Cholesterol 151.4, Sodium 485.7, Carbohydrate 38.1, Fiber 7.3, Sugar 2.9, Protein 54.6

CROCK POT MEXICAN CHICKEN ENCHILADA FILLING



Crock Pot Mexican Chicken Enchilada Filling image

I got this recipe from my sis-in-law and it is yummo! Very easy to put together and even easier to eat. Ha ha. I tastes like chicken enchiladas without having to do all the work.

Provided by planetsbestcook

Categories     One Dish Meal

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs boneless skinless chicken breasts, cubed
16 ounces salsa
1 (10 1/2 ounce) can cream of chicken soup
2 cups grated cheese
2 cups tortilla chips, crushed
tortilla
sour cream

Steps:

  • Place the cubed chicken in the bottom of crock pot.
  • Mix the salsa and cream of chicken soup together.
  • Pour soup mixture over cubed chicken.
  • Add crushed tortilla chips on top of soup mixture.
  • Add grated cheese over the crushed chips.
  • Cook on high for 4 hours.
  • Take a potato masher and mash all the chicken into little bits inside the crock pot.
  • Stir it well.
  • Cook for 2 more hours on low.
  • Serve in tortillas with sour cream.

9 TO 5 MEXICAN CROCK POT CHICKEN



9 to 5 Mexican Crock Pot Chicken image

I clipped this recipe out of my local paper years ago, and whenever I'll be out most of the day, and want to serve something tasty yet easy to make for dinner, this is what I make!

Provided by quality one

Categories     Chicken Thigh & Leg

Time 8h15m

Yield 5-6 serving(s)

Number Of Ingredients 8

8 -10 chicken thighs (without skin, preferred)
1 (6 ounce) can tomato paste
1 (1 1/2 ounce) packet dry enchilada mix
1 cup water
1/2 cup shredded monterey jack cheese or 1/2 cup cheddar cheese
black olives, to garnish (optional)
sour cream, to garnish (optional)
green onion, to garnish (optional)

Steps:

  • Place skinless chicken thighs in crock pot.
  • In separate bowl, mix tomato paste, enchilada sauce mix powder, and water together.
  • Pour this mixture over the chicken in the crock pot.
  • Cook on Low for approximately 8 hours.
  • Turn control to High and stir in cheese.
  • If sauce is too thick, stir in a little hot water.
  • Serve in a shallow casserole dish, garnished with sliced black olives, green onion, and sour cream, if desired.
  • For a complete meal, you might serve it on a bed of shredded lettuce, with salsa, and rice on the side.
  • Also, makes great burritos served in warm tortillas!

CROCK POT MEXICAN CHICKEN



Crock Pot Mexican Chicken image

Make and share this Crock Pot Mexican Chicken recipe from Food.com.

Provided by Lvs2Cook

Categories     Chicken Breast

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 13

2 -3 large boneless skinless chicken breasts
1 (10 1/2 ounce) can low-fat cream of mushroom soup
1 (10 1/2 ounce) can low-fat cream of chicken soup
0.5 (10 1/2 ounce) soup can water
1 cup salsa
1 (15 ounce) can black beans, drained and rinsed
1 (4 ounce) can diced green chilies
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 1/2 cups shredded low-fat monterey jack cheese
tortilla
shredded lettuce

Steps:

  • In crock pot, whisk together the soups, water and spices. Stir in the salsa, beans and green chilies. Place the chicken breasts into the mixture.
  • Cook on LOW 6 hours.
  • Shred the chicken and stir in the cheese. Let cook another 30 minutes until cheese has melted and warmed through.
  • Serve with warm flour tortillas and shredded lettuce. Roll up like a burrito, or serve over a bed of shredded lettuce with baked tortilla chips for "taco" salad.

Nutrition Facts : Calories 327.7, Fat 11.5, SaturatedFat 6.4, Cholesterol 65.3, Sodium 1045, Carbohydrate 24.6, Fiber 8.4, Sugar 3.2, Protein 32.7

MEXICAN CROCK POT CHICKEN WITH CREAM CHEESE RECIPE - (4.5/5)



Mexican Crock Pot Chicken with Cream Cheese Recipe - (4.5/5) image

Provided by รก-33667

Number Of Ingredients 13

In the Crockpot
2-3 Boneless skinless chicken breasts (depending on size)
2 Tbsp cream cheese
1 can Cream of chicken
1/2 cup salsa
1/2 can of rotel tomatoes
1/2 cup of mixed shredded cheese (go ahead add a little more)
Sprinkle taco seasoning
Put it on a bed of fluffy rice.
Toppings
Crunched up tortilla chips
Canned seasoned black beans
MORE SHREDDED CHEESE

Steps:

  • First place your chicken in the bottom of the crock pot and season them on both sides with the taco seasoning. Next add all other crock pot ingredients. Cream of chicken, cream cheese, salsa, and rotel. I always add the shredded cheese last right before I eat. Cook first ingredients in crock pot for min 4 hours. Serve it up on a bed of fluffy rice. Add all kinds of toppings. Its basically SUPER yummy.

CROCK POT MEXICAN CHICKEN RECIPE - (4.3/5)



Crock Pot Mexican Chicken Recipe - (4.3/5) image

Provided by natcat

Number Of Ingredients 5

1 (3-pound) bag chicken breast tenderloins, frozen
8 ounces cream cheese
1 can black beans, drained & rinsed
1 can corn, drained
1 can Rotel tomatoes

Steps:

  • Put frozen chicken in the crock pot. Put cream cheese on top of the chicken. Dump in the rinsed & drained black beans. Dump in the drained corn. Dump in the Rotel. Cover & cook in on low for 6 to 8 hours. Stir every 2 hours. When done, turn the crock pot off & let sit for 30 to 45 minutes to not be as soupy. Shred the chicken or just leave it as tenderloins. Serve over rice or in tortillas.

Tips:

  • Use a large, 6-quart slow cooker to ensure that the chicken cooks evenly and thoroughly.
  • If you are using boneless, skinless chicken breasts, you can reduce the cooking time by 1-2 hours.
  • To make sure that the chicken is cooked through, insert a meat thermometer into the thickest part of the chicken. The chicken is safe to eat when the internal temperature reaches 165 degrees Fahrenheit.
  • Feel free to adjust the amount of chili powder, cumin, and oregano to taste. You can also add other spices, such as paprika, garlic powder, or onion powder.
  • Serve the chicken with your favorite sides, such as rice, beans, tortillas, or salad.

Conclusion:

This Mexican crock pot chicken is an easy and delicious weeknight meal. It is packed with flavor and can be served with a variety of sides. The chicken is tender and juicy, and the sauce is rich and flavorful. This recipe is sure to become a favorite in your household.

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