When it comes to simple, flavorful meals that bring people together, Mexican cuisine is always a winner. If you’re looking for a way to create bold, delicious flavors with minimal effort, crockpot Mexican chicken recipes are the perfect choice. These recipes allow you to toss ingredients into your slow cooker, let the flavors meld throughout the day, and come home to a meal that tastes like you’ve spent hours in the kitchen. Below are some of the best crockpot Mexican chicken recipes you can try today.
Crockpot Mexican Shredded Chicken
Ingredients:
4 boneless, skinless chicken breasts
1 can (15 oz) diced tomatoes with green chilies
1 small onion, chopped
1 packet taco seasoning
1 cup chicken broth
2 cloves garlic, minced
1 tsp cumin
Salt and pepper to taste
Instructions:
Place chicken breasts in the bottom of the crockpot.
In a separate bowl, mix together diced tomatoes, onion, taco seasoning, chicken broth, garlic, and cumin. Pour the mixture over the chicken.
Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
Shred the chicken with two forks and stir it back into the sauce.
Serve over rice, in tacos, or as a filling for enchiladas.
Crockpot Chicken Tacos
Ingredients:
4 boneless, skinless chicken thighs
1 packet taco seasoning
1 jar salsa (16 oz)
1 lime, juiced
Fresh cilantro, for garnish
Corn or flour tortillas
Instructions:
Add chicken thighs to the crockpot and sprinkle the taco seasoning over them.
Pour the salsa and lime juice over the chicken, ensuring it’s fully covered.
Cover and cook on low for 6-8 hours or on high for 4-5 hours.
Once the chicken is tender, shred it and mix with the salsa.
Serve in tortillas with your favorite toppings, such as shredded cheese, sour cream, lettuce, and cilantro.
Crockpot Chicken Enchilada Soup
Ingredients:
3 boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (15 oz) diced tomatoes
1 can (10 oz) enchilada sauce
2 cups chicken broth
1 tsp chili powder
1 tsp cumin
1/2 cup shredded cheddar cheese
Fresh avocado and tortilla strips, for topping
Instructions:
Place the chicken breasts in the crockpot, then add black beans, corn, diced tomatoes, enchilada sauce, chicken broth, chili powder, and cumin.
Stir to combine all ingredients.
Cover and cook on low for 6-8 hours or on high for 4-5 hours.
Remove the chicken from the pot and shred it with two forks, then return it to the crockpot.
Stir in shredded cheddar cheese until melted and well combined.
Serve the soup hot, topped with avocado slices and tortilla strips for extra crunch.
Crockpot Chicken Fajitas
Ingredients:
4 boneless, skinless chicken breasts
2 bell peppers, sliced (red, green, or yellow)
1 onion, sliced
1 packet fajita seasoning
1/4 cup chicken broth
Flour tortillas
Sour cream, guacamole, and shredded cheese for serving
Instructions:
Add the sliced bell peppers and onion to the bottom of the crockpot.
Place the chicken breasts on top and sprinkle with fajita seasoning.
Pour the chicken broth over the mixture.
Cover and cook on low for 6 hours or on high for 3-4 hours.
Once cooked, slice the chicken and mix with the vegetables.
Serve in warm tortillas with your favorite toppings like sour cream, guacamole, and shredded cheese.
Crockpot Chicken Burrito Bowls
Ingredients:
4 boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (15 oz) diced tomatoes
1 packet taco seasoning
1 cup uncooked rice
2 cups chicken broth
Fresh cilantro, avocado, and lime wedges for garnish
Instructions:
Place chicken breasts in the crockpot and sprinkle with taco seasoning.
Add black beans, corn, diced tomatoes, and rice.
Pour chicken broth over the top and stir gently to combine.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the rice is cooked.
Shred the chicken and stir everything together.
Serve in bowls, garnished with fresh cilantro, avocado, and lime wedges.
Crockpot Mexican chicken recipes offer a convenient way to enjoy bold, flavorful meals with minimal effort. From tacos and fajitas to soups and burrito bowls, these recipes provide endless possibilities for a delicious dinner that everyone will love. Simply prep your ingredients, let the crockpot do its magic, and enjoy a stress-free meal full of authentic Mexican flavors.
Crockpot Salsa Verde Chicken
Ingredients:
4 boneless, skinless chicken breasts
1 jar salsa verde (16 oz)
1 can (4 oz) diced green chilies
1 packet ranch seasoning mix
1/2 cup sour cream
Cilantro, for garnish
Instructions:
Place chicken breasts in the crockpot, and pour the salsa verde and diced green chilies over them.
Sprinkle the ranch seasoning mix over the chicken.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Shred the chicken and stir in the sour cream until fully combined.
Serve over rice or in tacos, and garnish with fresh cilantro.
Crockpot Chipotle Chicken Bowls
Ingredients:
4 boneless, skinless chicken thighs
1 can (15 oz) fire-roasted tomatoes
2-3 chipotle peppers in adobo sauce, chopped (adjust for spice level)
1 small onion, chopped
1 tsp smoked paprika
1 tsp cumin
1 tsp garlic powder
1 tsp oregano
1/2 cup chicken broth
Cooked rice, for serving
Fresh avocado and cilantro for garnish
Instructions:
Place the chicken thighs at the bottom of the crockpot.
In a separate bowl, mix fire-roasted tomatoes, chopped chipotle peppers, onion, smoked paprika, cumin, garlic powder, oregano, and chicken broth.
Pour the mixture over the chicken.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and easily shredded.
Shred the chicken and mix with the sauce.
Serve over a bed of rice, topped with fresh avocado and cilantro.
Crockpot Chicken Nachos
Ingredients:
4 boneless, skinless chicken breasts
1 packet taco seasoning
1 can (15 oz) black beans, drained and rinsed
1 cup salsa
2 cups shredded cheddar cheese
Tortilla chips
Jalapeños, sour cream, and guacamole for serving
Instructions:
Add the chicken breasts to the crockpot and sprinkle with taco seasoning.
Pour the black beans and salsa over the chicken.
Cover and cook on low for 6 hours or on high for 3-4 hours until the chicken is tender and fully cooked.
Shred the chicken and mix it with the beans and salsa.
Spread tortilla chips on a baking sheet and top with the shredded chicken mixture.
Sprinkle with shredded cheddar cheese and broil in the oven until the cheese is melted and bubbly.
Serve immediately with jalapeños, sour cream, and guacamole.
Crockpot Mexican Chicken and Rice Casserole
Ingredients:
4 boneless, skinless chicken breasts
1 can (15 oz) diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 cup uncooked rice
1 cup chicken broth
1 packet taco seasoning
1 1/2 cups shredded Mexican blend cheese
Fresh cilantro and diced green onions for garnish
Instructions:
Place the chicken breasts at the bottom of the crockpot and sprinkle with taco seasoning.
Add diced tomatoes, black beans, corn, uncooked rice, and chicken broth.
Stir gently to combine, ensuring the rice is evenly distributed.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and the rice is tender.
Shred the chicken and stir in the shredded cheese until melted.
Serve hot, garnished with fresh cilantro and diced green onions.
Crockpot Chicken Tinga
Ingredients:
4 boneless, skinless chicken thighs
1 can (15 oz) fire-roasted tomatoes
2 chipotle peppers in adobo sauce, chopped
1 onion, sliced
3 cloves garlic, minced
1 tsp cumin
1 tsp oregano
Salt and pepper to taste
Corn tortillas for serving
Queso fresco, avocado, and lime wedges for garnish
Instructions:
Add the chicken thighs to the crockpot and top with fire-roasted tomatoes, chipotle peppers, sliced onion, garlic, cumin, oregano, salt, and pepper.
Stir to combine all ingredients.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and flavorful.
Shred the chicken and stir it into the sauce.
Serve in warm corn tortillas, topped with crumbled queso fresco, avocado slices, and a squeeze of fresh lime juice.
Crockpot Mexican chicken recipes are versatile, flavorful, and perfect for any occasion.
Whether you’re hosting a family dinner, meal prepping for the week, or simply want a hassle-free dinner after a long day, these recipes are sure to become go-to favorites. With endless possibilities for customization, you can tailor each dish to your taste and enjoy the authentic flavors of Mexican cuisine right from your kitchen.
Now that you have a collection of delicious crockpot Mexican chicken recipes, it’s time to gather your ingredients, set your slow cooker, and let the aromas fill your home as you prepare a satisfying and memorable meal.
