Slow Cooker Creamy Mexican Chicken
This Crockpot 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.
Ingredients
1 cup salsa
1.5 pounds chicken (breasts or thighs)
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained and rinsed
1 red pepper, diced
1/2 cup diced onion
1 jalapeno or serrano pepper, minced (optional)
1 Tbsp cumin
1 Tbsp chili powder
2 tsp paprika
1 (4.5 oz) can diced green chilis, optional (hot or mild)
8 oz cream cheese
Optional mix-ins: shredded cheese, avocado, fresh cilantro
Rice, farro or cauliflower rice for serving, optional
Instructions
- Pour salsa onto bottom of slow cooker.
- Add remaining ingredients (except cream cheese) and stir to combine.
- Place cream cheese on top.
- Cook on low 4-6 hours until chicken shreds easily with a fork.
- Shred chicken and stir to mix in cream cheese. You can also mix cream cheese in about halfway through.
- Top with avocado, cheese, cilantro, additional salsa etc if desired.
- Serve over rice, farro or cauliflower rice if you want to!
Notes
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.
