Slow Cooker Creamy Mexican Chicken

Crockpot Creamy Mexican Chicken

5 from 3 reviews

This Slow Cooker Creamy Mexican Chicken makes a quick, easy dinner or freezer recipe. Made with simple ingredients but full of flavor, it’s great on its own or served over rice, farro or cauliflower rice.



1 cup salsa
1.5 pounds chicken (breasts or thighs)
1.5 cups black beans (drained and rinsed)
1 cup corn kernels (frozen, canned or fresh)
1 red pepper, diced
1/2 cup diced onion
1 jalapeno or serrano pepper, minced (optional)
1 Tbsp cumin
2 tsp chili powder
1 tsp paprika
1 (4.5 oz) can diced green chilis, optional
8 oz cream cheese
Optional mix-ins: shredded cheese, avocado, fresh cilantro
Rice, farro or cauliflower rice for serving, optional


  1. Pour salsa onto bottom of slow cooker.
  2. Add remaining ingredients (except cream cheese) and stir to combine.
  3. Place cream cheese on top.
  4. Cook on low 4-6 hours.
  5. Shred chicken and stir to mix in cream cheese (If you want it a little extra creamy you can use a ladle to remove a little of the liquid before stirring in the cream cheese)
  6. Top with avocado, cheese, cilantro, additional salsa etc if desired.
  7. Serve over rice, farro or cauliflower rice if you want to!


To freeze, combine all ingredients except cream cheese in a ziploc bag and freeze. When ready to make, thaw in the fridge overnight, dump in slow cooker, top with cream cheese and cook as directed.

You could probably make this in the instant pot although I haven’t tried it myself. You’d just need to add 1/2 cup or so of chicken broth and probably remove a little bit of liquid before shredding and stirring to mix in the cream cheese.