18 Spicy Mexican Crock Pot Recipes Delight

Nothing beats the warmth and zest of Mexican cuisine, especially when it’s as easy as tossing ingredients into your crock pot and letting the magic happen. Our roundup of 18 Spicy Mexican Crock Pot Recipes is your ticket to flavor-packed meals with minimal fuss. Whether you’re craving comfort food or a quick dinner solution, these dishes promise to delight your taste buds and simplify your cooking routine. Dive in and discover your next favorite meal!

Slow Cooker Chicken Enchilada Soup

Absolutely nothing beats coming home to a warm, comforting bowl of soup, especially when it’s as flavorful and easy as this Slow Cooker Chicken Enchilada Soup. You’ll love how the spices meld together after simmering all day, creating a rich, hearty dish that’s perfect for any night of the week.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 tbsp avocado oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
• 1 (4 oz) can diced green chiles, undrained
• 1 cup frozen corn kernels
• 1 (15 oz) can black beans, rinsed and drained
• 1/2 cup heavy cream
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Heat the avocado oil in a large skillet over medium-high heat. Add the chicken thighs and sear until golden brown, about 3 minutes per side. Transfer to the slow cooker.
2. In the same skillet, sauté the onion until translucent, about 5 minutes. Add the garlic, cumin, chili powder, and smoked paprika, cooking for 1 minute until fragrant. Scrape into the slow cooker.
3. Pour in the chicken broth, diced tomatoes, green chiles, corn, and black beans. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and shreds easily.
5. Remove the chicken thighs and shred with two forks. Return to the slow cooker.
6. Stir in the heavy cream and Monterey Jack cheese until the cheese is melted and the soup is creamy.
7. Ladle into bowls and garnish with chopped cilantro and a squeeze of lime juice.

Brimming with bold flavors, this soup has a creamy texture with a slight kick from the green chiles. Serve it with a side of warm tortillas or over a bed of cooked rice for an extra hearty meal.

Crock Pot Beef Barbacoa

Zesty flavors and tender textures define this Crock Pot Beef Barbacoa, a dish that’s as easy to make as it is delicious. You’ll love how the slow cooker does all the work, transforming simple ingredients into something extraordinary.

Ingredients

• 2 lbs chuck roast, trimmed and cut into 2-inch cubes
• 1/4 cup apple cider vinegar
• 3 tbsp lime juice, freshly squeezed
• 4 cloves garlic, minced
• 2 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tsp ground cloves
• 1/2 cup beef broth, low-sodium
• 2 bay leaves
• 1 tbsp extra-virgin olive oil
• 1 large white onion, thinly sliced
• 1/2 cup fresh cilantro, chopped
• Salt, to season

Instructions

1. In a large bowl, combine the chuck roast cubes with apple cider vinegar, lime juice, minced garlic, ground cumin, dried oregano, and ground cloves. Mix thoroughly to ensure each piece is well-coated. Let marinate at room temperature for 30 minutes.
2. Heat extra-virgin olive oil in a skillet over medium-high heat. Add the marinated beef cubes, searing each side for 2-3 minutes until a golden crust forms. Transfer the beef to the Crock Pot.
3. Deglaze the skillet with beef broth, scraping up any browned bits, then pour the liquid over the beef in the Crock Pot. Add bay leaves and thinly sliced white onion.
4. Cover and cook on low for 8 hours, or until the beef is fork-tender. Tip: Resist the urge to open the lid frequently, as this can significantly increase cooking time.
5. Once cooked, remove the bay leaves. Use two forks to shred the beef directly in the pot, mixing it with the cooking juices. Tip: For a crispier texture, transfer the shredded beef to a baking sheet and broil for 3-5 minutes.
6. Season with salt to taste and garnish with fresh cilantro before serving. Tip: For an extra layer of flavor, serve the barbacoa with warm corn tortillas and a side of pickled red onions.

Rich in flavor and melt-in-your-mouth tender, this Crock Pot Beef Barbacoa is perfect for tacos, burritos, or even atop a bowl of cilantro-lime rice. The combination of spices and slow cooking creates a depth of flavor that’s hard to resist.

Mexican Slow Cooker Pulled Pork

Alright, let’s dive into making this mouthwatering Mexican Slow Cooker Pulled Pork that’ll have your kitchen smelling like a fiesta in no time. You’re going to love how simple it is to throw together, and the flavors? Absolutely unbeatable.

Ingredients

• 3 lbs boneless pork shoulder, trimmed of excess fat
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 cup chicken stock, low-sodium
• 1/4 cup apple cider vinegar
• 2 tbsp light brown sugar
• 1 tbsp Worcestershire sauce
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 2 bay leaves

Instructions

1. In a small bowl, combine smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, ground cinnamon, and ground cloves to create a spice rub.
2. Pat the pork shoulder dry with paper towels, then generously coat it with the spice rub, ensuring every inch is covered.
3. Heat a large skillet over medium-high heat. Sear the pork shoulder on all sides until a golden-brown crust forms, about 3-4 minutes per side. This step locks in the flavors.
4. Transfer the seared pork to the slow cooker. Add chicken stock, apple cider vinegar, light brown sugar, Worcestershire sauce, thinly sliced yellow onion, minced garlic, and bay leaves around the pork.
5. Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender enough to shred easily with a fork.
6. Once cooked, remove the pork from the slow cooker and shred it using two forks. Discard the bay leaves.
7. Return the shredded pork to the slow cooker and mix it with the cooking juices. Let it sit for 10 minutes to absorb the flavors.

Velvety and rich, this pulled pork is a dream with its smoky sweetness and a hint of spice. Serve it piled high on soft buns with a side of pickled red onions or atop a bowl of cilantro-lime rice for a hearty meal.

Easy Crock Pot Chicken Tacos

Hey, you know those days when you want something delicious but don’t want to spend hours in the kitchen? These Easy Crock Pot Chicken Tacos are your answer. Just set it and forget it, and you’ll have a flavorful meal ready by dinner time.

Ingredients

• 2 lbs boneless, skinless chicken thighs, pasture-raised
• 1 tbsp extra-virgin olive oil
• 1 cup homemade chicken stock, low-sodium
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 corn tortillas, warmed
• 1/2 cup fresh cilantro, finely chopped
• 1 lime, cut into wedges
• 1/2 cup red onion, finely diced
• 1 avocado, sliced

Instructions

1. In a large crock pot, combine the chicken thighs, extra-virgin olive oil, chicken stock, smoked paprika, ground cumin, garlic powder, onion powder, sea salt, and black pepper.
2. Cover and cook on low for 6 hours or until the chicken is tender and easily shreds with a fork.
3. Once cooked, use two forks to shred the chicken directly in the crock pot, allowing it to soak up the juices.
4. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
5. Assemble the tacos by placing a generous amount of shredded chicken on each tortilla, then top with fresh cilantro, diced red onion, avocado slices, and a squeeze of lime juice.

Delightfully tender and packed with smoky, savory flavors, these tacos are a crowd-pleaser. Serve them with a side of charred corn or a crisp cabbage slaw for an extra crunch.

Slow Cooker Mexican Cornbread Casserole

You’re going to love this hearty, flavorful dish that’s perfect for those busy days when you want something delicious without the fuss. It’s a comforting blend of spicy and sweet, with a texture that’s just right.

Ingredients

• 1 cup stone-ground yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp sea salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup buttermilk
• 2 pasture-raised eggs, lightly beaten
• 1 cup sharp cheddar cheese, grated
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1/2 cup diced green chilies
• 1 tsp ground cumin
• 1/2 tsp smoked paprika

Instructions

1. Preheat your slow cooker to the low setting and lightly grease the insert with clarified butter.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and sea salt until well combined.
3. Add the melted butter, buttermilk, and lightly beaten eggs to the dry ingredients, stirring just until the mixture comes together. Tip: Overmixing can lead to a dense cornbread, so stir until you no longer see dry spots.
4. Fold in the grated cheddar cheese, black beans, corn kernels, diced green chilies, ground cumin, and smoked paprika until evenly distributed throughout the batter.
5. Pour the batter into the prepared slow cooker, spreading it out evenly with a spatula. Tip: For an extra crispy top, leave the slow cooker lid slightly ajar to allow steam to escape.
6. Cover and cook on low for 4 hours, or until a toothpick inserted into the center comes out clean. Tip: Resist the urge to open the lid frequently, as this can significantly increase cooking time.
7. Once cooked, let the casserole sit for 10 minutes before serving to allow it to set properly.

Hearty and satisfying, this casserole boasts a moist interior with a slightly crispy crust, offering a perfect balance of textures. The smoky undertones from the paprika and the kick from the green chilies make it a standout dish. Serve it with a dollop of sour cream and a sprinkle of fresh cilantro for an extra layer of flavor.

Crock Pot Chili Verde

Believe it or not, your crock pot can whip up a mean Chili Verde that’s both fuss-free and packed with flavor. You’ll love how the slow cooking melds the spices and tenderizes the pork to perfection.

Ingredients

• 2 lbs pork shoulder, trimmed and cubed
• 1 tbsp extra virgin olive oil
• 1 large white onion, finely diced
• 4 cloves garlic, minced
• 1 lb tomatillos, husked and quartered
• 2 poblano peppers, seeded and diced
• 1 jalapeño, seeded and minced
• 1 cup chicken stock, low sodium
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• 1/4 cup cilantro, finely chopped
• 1 tbsp lime juice, freshly squeezed
• Salt, to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Brown the pork shoulder cubes on all sides, about 3-4 minutes per side, then transfer to the crock pot.
2. In the same skillet, sauté the onion and garlic until translucent, about 3 minutes. Add to the crock pot.
3. Combine the tomatillos, poblano peppers, jalapeño, chicken stock, cumin, oregano, and coriander in the crock pot. Stir well to mix.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is fork-tender.
5. Stir in the cilantro and lime juice. Season with salt to taste.
6. Tip: For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
7. Tip: If you prefer a smoother texture, blend half of the chili before adding the cilantro and lime juice.
8. Tip: Serve with warm tortillas or over a bed of cilantro-lime rice for an extra flavor boost.

Now, this Chili Verde is a dream with its tender pork and vibrant, slightly tangy sauce. Try topping it with avocado slices or a dollop of sour cream for a creamy contrast.

Mexican Slow Cooker Black Bean Soup

Now, imagine coming home to a kitchen filled with the rich, comforting aromas of this hearty soup. It’s the kind of meal that practically cooks itself, thanks to your trusty slow cooker, and rewards you with deep, layered flavors that only get better with time.

Ingredients

• 2 cups dried black beans, rinsed and picked over
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 jalapeño, seeds removed and finely diced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 6 cups vegetable broth
• 1 tbsp apple cider vinegar
• 1/2 cup fresh cilantro, chopped
• 1 avocado, diced, for garnish
• 1/2 cup crumbled queso fresco, for garnish
• 1 lime, cut into wedges, for serving

Instructions

1. In a 6-quart slow cooker, combine the black beans, onion, garlic, jalapeño, cumin, and smoked paprika.
2. Pour the vegetable broth over the ingredients in the slow cooker, ensuring the beans are fully submerged.
3. Cover and cook on low for 8 hours, or until the beans are tender. Tip: For an even deeper flavor, let the soup cook for an additional hour.
4. Once the beans are tender, stir in the apple cider vinegar. Tip: The vinegar brightens the soup’s flavors, so don’t skip this step.
5. Using an immersion blender, partially puree the soup until it reaches your desired consistency. Tip: For a chunkier soup, blend less; for a smoother texture, blend more.
6. Ladle the soup into bowls and garnish with fresh cilantro, diced avocado, and crumbled queso fresco. Serve with lime wedges on the side.

Unbelievably creamy yet packed with texture, this soup is a celebration of contrasts. The smoky depth from the paprika pairs beautifully with the fresh, bright garnishes, making each spoonful a delight. Try serving it with warm cornbread for a comforting, complete meal.

Slow Cooker Salsa Chicken

Just when you thought your slow cooker couldn’t get any more versatile, here comes a dish that’s as easy as it is delicious. Imagine tender, juicy chicken infused with the vibrant flavors of salsa, all with minimal effort on your part.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pasture-raised
• 1 cup chunky tomato salsa, medium heat
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 cup chicken stock, low-sodium
• 2 cloves garlic, minced
• 1 tbsp extra-virgin olive oil
• 1/4 cup fresh cilantro, finely chopped

Instructions

1. In a small bowl, combine the ground cumin and smoked paprika.
2. Rub the chicken breasts evenly with the spice mixture, ensuring full coverage.
3. Heat the extra-virgin olive oil in a skillet over medium-high heat until shimmering.
4. Sear the chicken breasts for 2 minutes per side, or until golden brown.
5. Transfer the chicken to the slow cooker, arranging in a single layer.
6. Pour the chicken stock and minced garlic over the chicken.
7. Spread the chunky tomato salsa evenly over the chicken.
8. Cover and cook on low for 6 hours, or until the chicken is fork-tender.
9. Garnish with fresh cilantro before serving.

Here’s the deal: the chicken turns out so tender it practically falls apart, with a smoky, slightly spicy kick from the salsa and spices. Serve it over a bed of cilantro-lime rice or stuff it into warm tortillas for an easy taco night.

Crock Pot Mexican Street Corn Dip

You’re going to love this twist on a classic. It’s creamy, spicy, and packed with flavor—perfect for your next gathering.

Ingredients

• 2 cups fresh corn kernels
• 1 cup crumbled cotija cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• 2 cloves garlic, minced
• 1/4 cup finely chopped cilantro
• 1 lime, juiced
• Salt to taste

Instructions

1. Heat the clarified butter in a skillet over medium heat until shimmering.
2. Add the fresh corn kernels and sauté for 5 minutes, until slightly charred.
3. Transfer the corn to a Crock Pot and set to low heat.
4. In a mixing bowl, combine mayonnaise, sour cream, smoked paprika, chili powder, cayenne pepper, and minced garlic. Whisk until smooth.
5. Pour the mixture over the corn in the Crock Pot and stir to combine.
6. Cover and cook on low for 2 hours, stirring occasionally.
7. Add the crumbled cotija cheese, chopped cilantro, and lime juice. Stir gently to incorporate.
8. Season with salt to taste and cook for an additional 30 minutes.
9. Serve warm with tortilla chips or as a topping for grilled meats.

Unbelievably creamy with a smoky kick, this dip is a crowd-pleaser. Try it slathered on a toasted baguette for an unexpected twist.

Slow Cooker Chicken Fajitas

Oh, you’re going to love how easy these Slow Cooker Chicken Fajitas are. Just toss everything in, and let the slow cooker do the work while you go about your day.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 bell peppers (1 red, 1 yellow), thinly sliced
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp extra-virgin olive oil
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh cilantro, chopped
• 8 small flour tortillas, warmed
• 1 lime, cut into wedges

Instructions

1. In a large mixing bowl, combine the chicken thighs, bell peppers, onion, garlic, olive oil, cumin, smoked paprika, chili powder, sea salt, and black pepper. Toss until evenly coated.
2. Transfer the mixture to the slow cooker, spreading it evenly. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds with a fork.
3. Using two forks, shred the chicken directly in the slow cooker. Stir in the chopped cilantro.
4. Serve the fajita mixture on warmed flour tortillas, garnished with lime wedges for squeezing over.

Velvety tender chicken with a smoky, slightly spicy kick pairs perfectly with the sweetness of the peppers and onions. Try topping with avocado slices or a dollop of sour cream for extra richness.

Mexican Crock Pot Lasagna

Just imagine coming home to the comforting aroma of a Mexican-inspired lasagna that’s been simmering all day in your crock pot. You’ll love how the layers of flavor meld together, creating a dish that’s both hearty and satisfying.

Ingredients

• 1 lb ground beef, 80/20 blend
• 1 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 1 15-oz can black beans, drained and rinsed
• 1 15-oz can corn kernels, drained
• 1 10-oz can diced tomatoes with green chilies
• 1 10-oz can enchilada sauce
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 6 no-boil lasagna noodles
• 2 cups shredded Monterey Jack cheese
• 1/2 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes.
2. Add the diced onion and minced garlic to the skillet. Cook, stirring occasionally, until the onion is translucent, about 3 minutes.
3. Stir in the black beans, corn, diced tomatoes with green chilies, enchilada sauce, cumin, chili powder, salt, and black pepper. Simmer for 5 minutes to blend the flavors.
4. Spread a thin layer of the beef mixture on the bottom of a 6-quart crock pot. Top with 2 lasagna noodles, breaking them to fit if necessary.
5. Repeat the layers twice more, ending with a layer of the beef mixture. Sprinkle the shredded Monterey Jack cheese evenly over the top.
6. Cover and cook on LOW for 4 hours or until the noodles are tender. Tip: Avoid lifting the lid during cooking to ensure even heat distribution.
7. Turn off the crock pot and let the lasagna stand for 10 minutes before serving. Tip: This allows the layers to set for easier slicing.
8. Garnish with fresh cilantro before serving. Tip: For an extra kick, serve with a side of sour cream or sliced avocado.

Serve this Mexican Crock Pot Lasagna hot, and enjoy the perfect blend of cheesy, spicy, and savory flavors. The noodles come out tender, and the layers hold together beautifully, making each bite a delightful mix of textures.

Slow Cooker Pork Carnitas

Wow, you’re going to love how easy these Slow Cooker Pork Carnitas are to make. Just set it and forget it, and you’ll have tender, flavorful pork ready to go for tacos, bowls, or whatever you’re craving.

Ingredients

• 3 lbs boneless pork shoulder, trimmed and cut into 2-inch cubes
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 4 cloves garlic, minced
• 1 large orange, juiced
• 1/2 cup chicken stock, low-sodium
• 2 tbsp vegetable oil

Instructions

1. In a large mixing bowl, combine the pork shoulder cubes with kosher salt, black pepper, ground cumin, smoked paprika, dried oregano, and minced garlic. Toss until the pork is evenly coated with the spices.
2. Heat the vegetable oil in a large skillet over medium-high heat. Sear the pork cubes in batches until browned on all sides, about 3-4 minutes per batch. Transfer the seared pork to the slow cooker.
3. Pour the freshly squeezed orange juice and chicken stock over the pork in the slow cooker. Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender and easily shreds with a fork.
4. Once cooked, use two forks to shred the pork directly in the slow cooker, mixing it with the cooking juices to keep it moist.
5. For crispy carnitas, spread the shredded pork on a baking sheet and broil in the oven for 3-5 minutes, until the edges are slightly crispy.

Golden and crispy on the outside, yet juicy and tender inside, these carnitas are perfect for stuffing into warm tortillas with your favorite toppings. Try serving them over a bed of cilantro lime rice for a hearty bowl that’s bursting with flavor.

Crock Pot Mexican Rice

This Crock Pot Mexican Rice is your ticket to a hassle-free, flavor-packed side dish that’ll have everyone asking for seconds. Trust me, it’s as easy as dumping everything in and letting the slow cooker do its magic.

Ingredients

• 1 1/2 cups long-grain white rice, rinsed until water runs clear
• 2 cups homemade chicken stock, warmed to 110°F
• 1/4 cup clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup tomato paste
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 bay leaf
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it shimmers.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, ensuring it doesn’t brown.
4. Mix in the tomato paste, ground cumin, smoked paprika, and cayenne pepper, cooking for 2 minutes to deepen the flavors.
5. Transfer the onion mixture to the Crock Pot and add the rinsed rice, warmed chicken stock, and bay leaf, stirring to combine.
6. Cover and cook on low for 2 hours, then check the rice for doneness; it should be tender and have absorbed all the liquid.
7. Remove the bay leaf and fluff the rice with a fork, then fold in the chopped cilantro and lime juice for a fresh finish.

You’ll love the fluffy texture and the smoky, slightly spicy flavor profile of this rice. Try serving it alongside grilled chicken or stuffed into burritos for an extra special touch.

Slow Cooker Beef Enchiladas

Ready to dive into a dish that’s as easy as it is delicious? These slow cooker beef enchiladas are your ticket to a flavorful meal with minimal fuss. Perfect for those busy days when you want something hearty without the hassle.

Ingredients

• 2 lbs grass-fed beef chuck, trimmed and cubed
• 1 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups enchilada sauce, divided
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 corn tortillas
• 2 cups sharp cheddar cheese, shredded
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and sear until browned on all sides, about 3-4 minutes per side.
2. Transfer the beef to the slow cooker. Add the onion, garlic, 1 cup of enchilada sauce, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-8 hours, or until the beef is tender and easily shreds with a fork.
4. Once cooked, shred the beef directly in the slow cooker using two forks. Tip: For extra flavor, let the beef sit in the sauce for 10 minutes after shredding.
5. Preheat your oven to 350°F. Spread 1/2 cup of enchilada sauce on the bottom of a 9×13 inch baking dish.
6. Warm the tortillas for 30 seconds in the microwave to make them pliable. Fill each tortilla with a generous amount of beef mixture and a sprinkle of cheese. Roll tightly and place seam side down in the baking dish.
7. Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese. Tip: For a golden top, broil for the last 2 minutes of baking.
8. Bake for 20 minutes, or until the cheese is bubbly and slightly browned.
9. Garnish with fresh cilantro before serving. Tip: Serve with a side of lime crema for an extra zing.

What makes these enchiladas stand out is the tender, flavorful beef wrapped in soft tortillas, all smothered in a rich, cheesy sauce. Try serving them with a crisp avocado salad for a refreshing contrast.

Mexican Crock Pot Stuffed Peppers

Oh, you’re going to love these Mexican Crock Pot Stuffed Peppers. They’re a breeze to make, packed with flavor, and perfect for those busy days when you want something hearty without the fuss.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef, 85% lean
• 1 cup cooked quinoa
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels, frozen or fresh
• 1/2 cup diced red onion
• 2 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chicken stock
• 1/4 cup chopped fresh cilantro

Instructions

1. In a large skillet over medium heat, brown the ground beef, breaking it apart with a spoon, until no longer pink, about 5 minutes.
2. Add the red onion and garlic to the skillet, cooking until softened, about 3 minutes.
3. Stir in the quinoa, black beans, corn, cumin, chili powder, smoked paprika, sea salt, and black pepper. Cook for 2 minutes to blend the flavors.
4. Remove the skillet from heat and fold in 1/2 cup of the Monterey Jack cheese and the cilantro.
5. Stand the bell peppers upright in the crock pot and evenly divide the beef mixture among them.
6. Pour the chicken stock around the peppers in the crock pot.
7. Cover and cook on low for 4 hours or until the peppers are tender.
8. Sprinkle the remaining cheese over the peppers, cover, and cook for an additional 10 minutes until the cheese is melted.

Perfectly tender peppers cradle a savory, spiced filling that’s both satisfying and flavorful. Serve them with a dollop of sour cream and a sprinkle of extra cilantro for a fresh, vibrant finish.

Slow Cooker Chicken Tortilla Soup

Venturing into the realm of comfort food, this Slow Cooker Chicken Tortilla Soup is a game-changer for your weeknight dinners. You’ll love how the flavors meld together effortlessly, creating a dish that’s both hearty and refreshing.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, pasture-raised
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 jalapeño, seeds removed and finely diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 4 cups chicken stock, homemade preferred
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup frozen corn kernels
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt, to taste

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and minced garlic to the skillet, sautéing until translucent, approximately 5 minutes.
3. Stir in the diced jalapeño, ground cumin, smoked paprika, and chili powder, cooking for 1 minute until fragrant.
4. Transfer the onion mixture to the slow cooker, followed by the pasture-raised chicken thighs, chicken stock, fire-roasted diced tomatoes, black beans, and frozen corn kernels.
5. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and easily shreds.
6. Remove the chicken thighs, shred with two forks, and return to the slow cooker.
7. Stir in the chopped fresh cilantro and lime juice, seasoning with salt to taste.

This soup boasts a rich, smoky flavor with a hint of lime, perfect for topping with avocado slices or a dollop of sour cream. The texture is wonderfully hearty, with tender chicken and beans adding depth to every spoonful.

Crock Pot Mexican Quinoa

Overwhelmed by weeknight dinners? You’ll love this set-it-and-forget-it Crock Pot Mexican Quinoa. It’s packed with flavor, super easy, and totally hands-off.

Ingredients

• 1 cup quinoa, rinsed
• 1 15-ounce can black beans, drained and rinsed
• 1 cup fire-roasted corn kernels
• 1 14.5-ounce can diced tomatoes, with juice
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 2 cups vegetable broth
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 avocado, diced

Instructions

1. In a 4-quart Crock Pot, combine the quinoa, black beans, corn, diced tomatoes, red onion, garlic, jalapeño, cumin, smoked paprika, and chili powder.
2. Pour the vegetable broth over the mixture and stir to combine. Tip: For a richer flavor, you can substitute half of the vegetable broth with beer.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the quinoa is tender and the liquid is absorbed. Tip: Avoid opening the lid during cooking to ensure even heat distribution.
4. Once cooked, stir in the chopped cilantro and lime juice. Tip: Adding lime juice at the end brightens the flavors.
5. Serve topped with diced avocado for a creamy contrast.

Unbelievably easy, right? The quinoa turns out fluffy with a slight bite, while the spices meld into a smoky, slightly spicy base. Try serving it over crisp romaine for a hearty salad or alongside grilled chicken for extra protein.

Slow Cooker Mexican Chocolate Lava Cake

Perfect for those days when you’re craving something decadent but don’t want to spend hours in the kitchen, this Slow Cooker Mexican Chocolate Lava Cake is a game-changer. You’ll love how the rich, spicy chocolate flavors meld together effortlessly in your slow cooker.

Ingredients

• 1 cup all-purpose flour, sifted
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup whole milk
• 4 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1/2 cup semisweet chocolate chips
• 1 cup boiling water

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, Dutch-processed cocoa powder, baking powder, fine sea salt, ground cinnamon, and cayenne pepper until well combined.
2. Add the whole milk, melted unsalted butter, and pure vanilla extract to the dry ingredients. Stir until just combined, being careful not to overmix.
3. Fold in the semisweet chocolate chips gently, ensuring they’re evenly distributed throughout the batter.
4. Pour the batter into a greased slow cooker insert, spreading it evenly with a spatula.
5. Carefully pour the boiling water over the batter. Do not stir; the water will create a lava effect as the cake cooks.
6. Cover and cook on high for 1.5 to 2 hours, or until the top is set but the center remains slightly jiggly.
7. Turn off the slow cooker and let the cake sit, covered, for 10 minutes before serving to allow it to set further.

Lusciously moist with a molten center, this cake is a spicy twist on the classic dessert. Serve it warm with a scoop of vanilla ice cream for an irresistible contrast of temperatures and flavors.

Conclusion

Packed with flavor and ease, these 18 Spicy Mexican Crock Pot Recipes are your ticket to delicious, hassle-free meals. Whether you’re craving something hearty or light, there’s a dish here to satisfy every palate. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover. Happy cooking!

Bella Bacinos