Looking for a way to spice up your dinner routine without spending hours in the kitchen? You’re in luck! Our roundup of 17 Delicious Crockpot Mexican Chicken Recipes is here to save the day. From zesty tacos to creamy enchiladas, these easy-to-make dishes promise maximum flavor with minimal effort. Perfect for busy weeknights or lazy weekends, let’s dive into these mouthwatering meals that’ll have everyone asking for seconds!
Crockpot Mexican Chicken Tacos
Hold onto your sombreros, folks, because we’re about to dive into a fiesta of flavors that’ll make your taste buds do the cha-cha! These Crockpot Mexican Chicken Tacos are the lazy chef’s dream, turning minimal effort into maximum deliciousness.
Ingredients
- For the chicken:
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 packet (1 oz) taco seasoning
- 1/2 cup chicken broth
- For serving:
- 8 small flour tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
Instructions
- Drizzle the olive oil into the bottom of your crockpot to prevent sticking.
- Place the chicken breasts in the crockpot and sprinkle the taco seasoning evenly over them.
- Pour the chicken broth around the chicken to keep it moist during cooking.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender enough to shred with a fork.
- Remove the chicken from the crockpot and shred it using two forks. Tip: If the chicken seems dry, mix in a bit of the cooking liquid to bring back the moisture.
- Warm the tortillas according to package instructions for the perfect taco base.
- Assemble your tacos by layering the shredded chicken, lettuce, tomatoes, cheese, and a dollop of sour cream on each tortilla. Tip: For an extra kick, add a slice of jalapeño or a dash of hot sauce.
Oh, the joy of biting into these tacos! The chicken is so tender it practically melts in your mouth, while the fresh toppings add a delightful crunch. Serve them up with a side of Spanish rice or a cold margarita for the ultimate taco night experience.
Slow Cooker Mexican Chicken Soup
Kick off your culinary adventure with this soul-warming Slow Cooker Mexican Chicken Soup that’s as easy as it is delicious. Perfect for those days when you want to pretend you’re a master chef without actually doing any of the hard work.
Ingredients
- For the soup base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 4 cups chicken broth
- For the chicken and veggies:
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- For garnish:
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
- Stir in the cumin, chili powder, and smoked paprika, cooking for another minute until fragrant.
- Transfer the onion mixture to your slow cooker. Add the chicken broth, chicken breasts, black beans, corn, and diced tomatoes with green chilies.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.
- Remove the chicken from the slow cooker, shred it with two forks, and return it to the soup.
- Serve the soup hot, garnished with diced avocado, chopped cilantro, and a squeeze of lime juice.
Craving something hearty yet refreshing? This soup delivers a perfect balance of smoky, spicy flavors with a creamy avocado finish. Try serving it with a side of crispy tortilla strips for an extra crunch that’ll make your taste buds dance.
Easy Crockpot Mexican Chicken Casserole
Craving something that’s a breeze to make and packed with flavor? This Easy Crockpot Mexican Chicken Casserole is your ticket to a fiesta in your mouth with minimal effort. Perfect for those days when you’d rather Netflix and chill than slave over the stove.
Ingredients
- For the chicken:
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup salsa
- 1 tsp cumin
- 1 tsp chili powder
- For the topping:
- 1 cup shredded cheddar cheese
- 1/2 cup crushed tortilla chips
- 1/4 cup chopped fresh cilantro
Instructions
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden brown. Tip: Don’t skip the searing—it locks in the juices!
- Transfer the chicken to the crockpot.
- In a bowl, mix black beans, corn, diced tomatoes, salsa, cumin, and chili powder. Pour over the chicken in the crockpot.
- Cover and cook on low for 6 hours or high for 3 hours. Tip: If you’re short on time, high setting is your friend.
- Shred the chicken with two forks directly in the crockpot. Tip: For extra flavor, let it sit in the sauce for 10 minutes before shredding.
- Sprinkle shredded cheese and crushed tortilla chips on top. Cover for 5 minutes until the cheese melts.
- Garnish with fresh cilantro before serving.
Fluffy, cheesy, and with just the right amount of crunch, this casserole is a crowd-pleaser. Serve it over a bed of rice or scoop it up with extra tortilla chips for a meal that’s as fun to eat as it is delicious.
Crockpot Mexican Chicken and Rice
Oh, the joys of coming home to a meal that’s basically cooked itself while you were out adulting! This Crockpot Mexican Chicken and Rice is your ticket to a flavorful fiesta with minimal effort—because who has time for complicated recipes on a Tuesday?
Ingredients
- For the chicken:
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- For the rice and sauce:
- 1 cup long-grain white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- For garnish:
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
Instructions
- Heat the olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, then sear them for 3-4 minutes on each side until golden brown. (Tip: Searing locks in those juicy flavors!)
- Transfer the chicken to the crockpot. Add the rice, black beans, corn, diced tomatoes with green chilies, chicken broth, cumin, chili powder, and garlic powder around the chicken.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is cooked through and the rice is tender. (Tip: No peeking! Every time you lift the lid, you’re adding 15 minutes to the cooking time.)
- Remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot and stir to combine. (Tip: For extra flavor, let it sit for 10 minutes before serving to soak up all that saucy goodness.)
- Serve garnished with shredded cheddar cheese, chopped cilantro, and avocado slices.
So, there you have it—a dish that’s as vibrant in color as it is in flavor, with the perfect balance of spicy, savory, and slightly sweet. Try scooping it up with some crispy tortilla chips for an extra crunch that’ll make your taste buds do a happy dance!
Spicy Crockpot Mexican Chicken Stew
Look no further for a dish that packs a punch and practically cooks itself while you binge-watch your favorite series. This Spicy Crockpot Mexican Chicken Stew is your ticket to flavor town with minimal effort—because who has time for complicated recipes on a Tuesday?
Ingredients
- For the stew:
- 2 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups chicken broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Salt to taste
- For serving:
- Fresh cilantro, chopped
- Lime wedges
- Sour cream
- Shredded cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and sear until golden brown, about 4 minutes per side. Transfer to the crockpot.
- In the same skillet, sauté onion, garlic, and bell pepper until softened, about 5 minutes. Scrape into the crockpot.
- Add black beans, corn, diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, and cayenne pepper to the crockpot. Stir to combine.
- Cover and cook on low for 6 hours or high for 3 hours, until chicken is tender and shreds easily.
- Remove chicken from the crockpot, shred with two forks, and return to the stew. Stir well.
- Season with salt to taste and serve hot, garnished with cilantro, lime wedges, sour cream, and shredded cheese.
Bold flavors and tender chicken make this stew a weeknight hero. Serve it over rice for a heartier meal or scoop it up with tortilla chips for a fun twist.
Crockpot Mexican Chicken Enchiladas
Today is ‘2025-08-19 00:47:26.534967’, and let’s dive into a dish that’s as easy as it is delicious. Trust me, your Crockpot is about to become your best friend with these Mexican Chicken Enchiladas that practically make themselves while you binge-watch your favorite show.
Ingredients
- For the chicken filling:
- 2 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 tbsp taco seasoning
- 1/2 tsp salt
- For the enchilada assembly:
- 8 large flour tortillas
- 2 cups shredded Mexican cheese blend
- 1 can (10 oz) red enchilada sauce
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- Place the chicken breasts in the Crockpot and pour the chicken broth over them. Sprinkle with taco seasoning and salt. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and shreds easily with a fork.
- Once cooked, remove the chicken from the Crockpot and shred it using two forks. Tip: Reserve the cooking liquid to moisten the chicken if it seems dry.
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
- Fill each tortilla with a portion of the shredded chicken and a sprinkle of cheese. Roll them up and place seam side down in the baking dish. Tip: Warm the tortillas for a few seconds in the microwave to make them more pliable.
- Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
- Remove from the oven and let sit for 5 minutes before serving. Garnish with sour cream and chopped cilantro.
Finally, these enchiladas are a dreamy combo of tender chicken, melty cheese, and just the right amount of spice. Serve them up with a side of guilt because, let’s face it, you’re going back for seconds.
Healthy Crockpot Mexican Chicken Quinoa Bowl
Now, who said healthy eating has to be a snooze fest? Dive fork-first into this vibrant, flavor-packed bowl that’s as easy to make as it is to devour. Perfect for those days when you want to eat clean but your taste buds are screaming for a fiesta!
Ingredients
- For the chicken:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- For the quinoa:
- 1 cup quinoa, rinsed
- 2 cups chicken broth
- For the toppings:
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
- In a crockpot, combine the chicken breasts, olive oil, salt, cumin, chili powder, and garlic powder. Stir to coat the chicken evenly. Tip: For extra flavor, let the chicken marinate in the spices for 30 minutes before cooking.
- Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
- Remove the chicken from the crockpot and shred it using two forks. Tip: Reserve the cooking juices to keep the chicken moist.
- In a medium saucepan, bring the quinoa and chicken broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Tip: Fluff the quinoa with a fork before serving to prevent clumping.
- Divide the cooked quinoa among bowls, top with shredded chicken, avocado slices, cherry tomatoes, and cilantro. Serve with lime wedges on the side for squeezing over the top.
Perfectly balanced with creamy avocado, zesty lime, and hearty quinoa, this bowl is a textural dream. Try serving it with a side of crispy tortilla strips for an extra crunch that’ll make your taste buds dance!
Crockpot Mexican Chicken Fajitas
Hold onto your sombreros, folks, because we’re about to dive into a fiesta of flavors that’ll make your taste buds do the cha-cha! This Crockpot Mexican Chicken Fajitas recipe is so easy, even your cat could probably make it (but please don’t let them try).
Ingredients
- For the marinade:
- 1/4 cup lime juice
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- For the fajitas:
- 1.5 lbs boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1/2 cup chicken broth
- For serving:
- 8 flour tortillas
- 1/2 cup sour cream
- 1/2 cup shredded cheese
- 1/4 cup chopped cilantro
Instructions
- In a small bowl, whisk together lime juice, olive oil, chili powder, cumin, garlic powder, and salt to create the marinade.
- Place chicken breasts in the crockpot and pour the marinade over them, ensuring each piece is well-coated. Tip: Letting the chicken marinate for 30 minutes before cooking can enhance the flavors, but it’s not mandatory.
- Add the sliced bell peppers and onion on top of the chicken, then pour in the chicken broth.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Resist the urge to peek! Keeping the lid on ensures the heat stays consistent.
- Once cooked, shred the chicken directly in the crockpot using two forks. Tip: The chicken should easily fall apart; if it doesn’t, it might need a bit more cooking time.
- Warm the flour tortillas according to package instructions.
- Serve the shredded chicken and veggies on tortillas, topped with sour cream, shredded cheese, and chopped cilantro.
Craving something that’s a symphony of juicy, tender chicken and crisp, colorful veggies? These fajitas are your ticket to flavor town, and serving them with a side of guac takes them from great to ‘holy guacamole’ levels of amazing.
Creamy Crockpot Mexican Chicken Pasta
Picture this: a dish so creamy, so packed with flavor, it’ll have your taste buds doing the cha-cha. This Creamy Crockpot Mexican Chicken Pasta is the culinary equivalent of a fiesta in your mouth, and the best part? Your slow cooker does all the heavy lifting.
Ingredients
- For the chicken:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp taco seasoning
- 1/2 tsp salt
- For the sauce:
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup salsa
- 1/4 cup cream cheese, softened
- For the pasta:
- 8 oz penne pasta
- 1 cup shredded Mexican cheese blend
- 1/4 cup chopped cilantro
Instructions
- Place the chicken breasts in the crockpot and sprinkle with taco seasoning and salt.
- In a bowl, whisk together heavy cream, chicken broth, salsa, and cream cheese until smooth. Pour over the chicken.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and shreds easily with a fork.
- Remove the chicken from the crockpot and shred it using two forks. Tip: Let the chicken cool slightly for easier handling.
- Return the shredded chicken to the crockpot and stir in the uncooked penne pasta. Tip: Ensure the pasta is fully submerged in the sauce for even cooking.
- Cover and cook on HIGH for an additional 30 minutes, or until the pasta is al dente.
- Stir in the shredded Mexican cheese blend until melted. Tip: For a creamier texture, let the dish sit for 5 minutes before serving.
- Garnish with chopped cilantro before serving.
Who knew comfort food could be this exciting? The pasta is luxuriously creamy, with just the right amount of kick from the salsa and taco seasoning. Serve it up with a side of garlic bread for a meal that’s sure to impress.
Crockpot Mexican Chicken Stuffed Peppers
Get ready to spice up your dinner routine with these Crockpot Mexican Chicken Stuffed Peppers – they’re like a fiesta in your mouth, minus the need for a piñata. Perfect for those days when you want maximum flavor with minimal effort, because let’s face it, we’re all about that easy life.
Ingredients
- For the filling:
- 2 cups shredded cooked chicken
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 tbsp taco seasoning
- 1/2 tsp salt
- For the peppers:
- 4 large bell peppers, tops cut off and seeds removed
- For the topping:
- 1 cup shredded Mexican cheese blend
- 1/4 cup sour cream
- 1/4 cup sliced green onions
Instructions
- In a large bowl, mix together the shredded chicken, black beans, corn, diced tomatoes, cilantro, taco seasoning, and salt until well combined. Tip: For an extra kick, add a pinch of cayenne pepper to the mix.
- Stuff each bell pepper with the chicken mixture, packing it in tightly. Tip: If the peppers won’t stand upright, slice a thin piece off the bottom to create a flat surface.
- Place the stuffed peppers in the crockpot, standing upright. Cover and cook on low for 4 hours or until the peppers are tender. Tip: Don’t peek too often – keeping the lid on ensures even cooking.
- In the last 10 minutes of cooking, sprinkle the shredded cheese over the top of each pepper and cover again to melt.
- Serve the peppers hot, topped with a dollop of sour cream and a sprinkle of green onions.
Bursting with juicy flavors and a satisfying crunch, these stuffed peppers are a meal that’ll have everyone asking for seconds. Try serving them with a side of tortilla chips for an extra crunch, or over a bed of rice to soak up all that deliciousness.
Zesty Crockpot Mexican Chicken Salad
Yikes, have we got a treat for you that’s as easy as it is explosively flavorful! This Zesty Crockpot Mexican Chicken Salad is your ticket to a no-fuss, all-the-flavor dish that’ll have your taste buds doing the cha-cha.
Ingredients
- For the chicken:
- 2 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 packet taco seasoning
- For the salad:
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup cilantro, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, rinsed and drained
- For the dressing:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tsp cumin
- 1/2 tsp garlic powder
Instructions
- Place the chicken breasts in the crockpot. Pour the chicken broth over the chicken and sprinkle the taco seasoning evenly on top.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds with a fork.
- Once cooked, remove the chicken from the crockpot and shred it using two forks. Tip: Reserve the cooking liquid to moisten the chicken if it seems dry.
- In a large bowl, combine the shredded chicken with the romaine lettuce, cherry tomatoes, avocado, red onion, cilantro, corn, and black beans.
- In a small bowl, whisk together the sour cream, mayonnaise, lime juice, cumin, and garlic powder until smooth. Tip: For a thinner dressing, add a tablespoon of water at a time until desired consistency is reached.
- Pour the dressing over the salad and toss gently to combine. Tip: Add the dressing just before serving to keep the salad crisp.
Perfect for those who love a crunch with their munch, this salad is a fiesta of textures and flavors. Serve it in a crispy tortilla bowl for an extra dose of fun, or keep it light and leafy for a guilt-free feast.
Crockpot Mexican Chicken and Black Bean Chili
Savvy cooks, rejoice! This Crockpot Mexican Chicken and Black Bean Chili is your ticket to flavor town without the fuss. Perfect for those days when your energy is as low as your phone battery, this dish promises maximum taste with minimal effort.
Ingredients
- For the chili:
- 1.5 lbs boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, undrained
- 1 cup frozen corn
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 2 cups chicken broth
- For serving:
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
Instructions
- Place the chicken breasts at the bottom of your crockpot.
- Add the black beans, diced tomatoes, frozen corn, diced onion, and minced garlic on top of the chicken.
- Sprinkle the taco seasoning evenly over the ingredients.
- Pour the chicken broth over everything to help distribute the seasoning.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and easily shreds with a fork.
- Remove the chicken breasts and shred them using two forks. Tip: Let the chicken cool slightly for easier handling.
- Return the shredded chicken to the crockpot and stir to combine with the other ingredients. Tip: If the chili seems too thick, add a little more chicken broth to reach your desired consistency.
- Cover and cook for an additional 30 minutes on HIGH to let the flavors meld together.
- Serve the chili hot, topped with shredded cheddar cheese, chopped cilantro, avocado slices, and a squeeze of lime. Tip: For an extra kick, serve with a dollop of sour cream or a sprinkle of crushed red pepper flakes.
Outstanding in its simplicity, this chili boasts a hearty texture and a vibrant mix of flavors that dance on your palate. Try serving it over a bed of rice or with a side of warm tortillas for a meal that’s as versatile as it is delicious.
Crockpot Mexican Chicken Nachos
Dive into a fiesta of flavors with these Crockpot Mexican Chicken Nachos, where every bite is a crunchy, cheesy, and slightly spicy hug for your taste buds. Perfect for those days when you want to impress without the stress, this dish is your ticket to becoming the MVP of snack time.
Ingredients
- For the chicken:
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp taco seasoning
- 1/2 cup chicken broth
- For the nachos:
- 1 bag (13 oz) tortilla chips
- 2 cups shredded Mexican cheese blend
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/4 cup sliced jalapeños
- 1/4 cup chopped cilantro
- 1/2 cup diced tomatoes
- 1/2 cup sour cream
- 1/2 cup guacamole
Instructions
- Place the chicken breasts in the crockpot and sprinkle with taco seasoning. Pour the chicken broth over the chicken.
- Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
- Remove the chicken from the crockpot and shred it using two forks. Tip: Let the chicken cool slightly for easier handling.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- Spread the tortilla chips in a single layer on the prepared baking sheet. Sprinkle half of the shredded cheese over the chips.
- Distribute the shredded chicken, black beans, corn, and jalapeños evenly over the chips and cheese. Top with the remaining cheese.
- Bake for 10-15 minutes, or until the cheese is melted and bubbly. Tip: Keep an eye on the nachos to prevent the chips from burning.
- Remove from the oven and immediately sprinkle with chopped cilantro and diced tomatoes. Tip: Adding fresh toppings after baking keeps them crisp and vibrant.
- Serve hot with dollops of sour cream and guacamole on the side or drizzled over the top.
Brace yourself for a nacho experience that’s a riot of textures—crunchy chips, tender chicken, and creamy toppings—all harmonized by the bold, zesty flavors. For an extra kick, serve with a side of salsa or a cold beer to wash it all down.
Savory Crockpot Mexican Chicken Burritos
Ready to ditch the dinner dilemma with a dish that’s as easy as it is delicious? These Savory Crockpot Mexican Chicken Burritos are your ticket to flavor town without the fuss, proving that your slow cooker is the unsung hero of your kitchen.
Ingredients
- For the chicken:
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp cumin
- For the sauce:
- 1 cup salsa
- 1/2 cup chicken broth
- 1 tbsp lime juice
- For assembling:
- 8 large flour tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup chopped cilantro
Instructions
- Season the chicken breasts with salt, pepper, garlic powder, and cumin.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown.
- Transfer the chicken to the crockpot. Add salsa, chicken broth, and lime juice. Cover and cook on low for 6 hours or high for 3 hours.
- Once cooked, shred the chicken with two forks directly in the crockpot. Mix well with the sauce.
- Warm the tortillas in a dry skillet for about 30 seconds on each side for flexibility.
- Assemble the burritos by placing a portion of the chicken mixture in the center of each tortilla. Top with cheese, sour cream, and cilantro.
- Fold the sides of the tortilla over the filling, then roll from the bottom up to enclose the filling completely.
Velvety shredded chicken meets a tangy, slightly spicy sauce, all hugged by a soft tortilla for a meal that’s as comforting as it is crave-worthy. Serve these burritos with a side of extra salsa for dipping, or go wild and drizzle them with some hot sauce for an extra kick.
Crockpot Mexican Chicken and Corn Chowder
Who knew that your crockpot could double as a magic cauldron, conjuring up a pot of Crockpot Mexican Chicken and Corn Chowder that’s so good, it’ll make your taste buds do the salsa? This dish is the culinary equivalent of a warm hug, with a spicy kick that’ll have you coming back for seconds before you’ve even finished your first bowl.
Ingredients
- For the base: 1 lb boneless, skinless chicken breasts, 1 cup diced onion, 2 cloves minced garlic, 1 tbsp olive oil
- For the chowder: 4 cups chicken broth, 1 can (15 oz) black beans (drained and rinsed), 1 can (15 oz) corn kernels (drained), 1 can (10 oz) diced tomatoes with green chilies, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt
- For finishing: 1/2 cup heavy cream, 1/2 cup shredded cheddar cheese, 1/4 cup chopped fresh cilantro
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until fragrant, about 2 minutes.
- Transfer the onion and garlic to the crockpot. Add chicken breasts, chicken broth, black beans, corn, diced tomatoes with green chilies, cumin, chili powder, and salt.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds.
- Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
- Stir in the heavy cream and cheddar cheese until the cheese is melted and the chowder is creamy.
- Garnish with fresh cilantro before serving.
Kick back and savor the creamy, dreamy texture of this chowder, where every spoonful is a fiesta of flavors. Serve it with a side of crusty bread for dipping, or go all out with a dollop of sour cream and a sprinkle of extra cheese for that Instagram-worthy finish.
Crockpot Mexican Chicken Quesadillas
Ever find yourself staring into the abyss of your fridge, wondering how to turn that leftover chicken into something that doesn’t scream ‘meal prep fail’? Enter the hero of our story: Crockpot Mexican Chicken Quesadillas, a dish so effortlessly delicious, it’ll make your taste buds do the cha-cha.
Ingredients
- For the chicken:
- 2 cups shredded cooked chicken
- 1 cup salsa
- 1 tbsp taco seasoning
- For the quesadillas:
- 4 large flour tortillas
- 2 cups shredded Mexican cheese blend
- 1 tbsp olive oil
Instructions
- In your crockpot, combine the shredded chicken, salsa, and taco seasoning. Stir well to ensure the chicken is evenly coated.
- Set the crockpot to low and cook for 2 hours, stirring occasionally to prevent sticking. Tip: If you’re in a hurry, you can cook on high for 1 hour, but low and slow brings out the flavors.
- Heat a large skillet over medium heat and brush lightly with olive oil.
- Place a tortilla in the skillet, sprinkle with 1/2 cup of cheese, then spread 1/2 cup of the chicken mixture over one half of the tortilla. Tip: Don’t overfill, or you’ll have a cheesy explosion on your hands.
- Fold the tortilla over the filling and cook for 2-3 minutes on each side, until golden brown and the cheese is melted. Tip: Press down gently with a spatula to ensure even cooking.
- Repeat with the remaining tortillas and filling.
Mmm, the result? A crispy, golden exterior giving way to a molten, spicy chicken and cheese center. Serve these bad boys with a dollop of sour cream and a side of guilt-free gloating over your culinary prowess.
Crockpot Mexican Chicken and Avocado Wrap
So, you’ve decided to embark on a culinary adventure that promises minimal effort for maximum flavor payoff? Let’s dive into the world of slow-cooked perfection with a dish that’s as fun to make as it is to eat.
Ingredients
- For the chicken:
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 packet taco seasoning
- 1 cup chicken broth
- For the wraps:
- 4 large flour tortillas
- 1 avocado, sliced
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sour cream
- 1/4 cup shredded cheddar cheese
Instructions
- Heat the olive oil in a skillet over medium-high heat. Add the chicken breasts and sear for 2-3 minutes on each side until golden brown.
- Transfer the seared chicken to a crockpot. Sprinkle the taco seasoning over the chicken, then pour in the chicken broth.
- Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
- Once cooked, remove the chicken from the crockpot and shred it using two forks. Tip: Reserve some of the cooking liquid to mix back into the chicken for extra moisture.
- Lay out the flour tortillas. Divide the shredded chicken evenly among them, placing it in the center of each tortilla.
- Top the chicken with avocado slices, shredded lettuce, diced tomatoes, sour cream, and shredded cheddar cheese. Tip: For an extra kick, add a dash of hot sauce or a sprinkle of chili flakes.
- Fold the sides of the tortillas over the filling, then roll them up tightly from the bottom to enclose the filling completely. Tip: If you’re meal prepping, wrap each one in foil for easy grab-and-go lunches.
Just like that, you’ve got yourself a wrap that’s bursting with creamy avocado, tender Mexican-spiced chicken, and a crunch that’ll make your taste buds dance. Serve it with a side of tortilla chips and salsa for that extra fiesta vibe.
Conclusion
Perfect for busy home cooks, our roundup of 17 Delicious Crockpot Mexican Chicken Recipes offers a treasure trove of flavors to spice up your mealtime. Whether you’re craving something creamy, spicy, or sweet, there’s a recipe here to satisfy. We’d love to hear which dish becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for others to enjoy.
