Easy Mexican-Style Crockpot Chicken

Like almost everyone else, I look for cooking inspiration on Pinterest. When I saw this post with the title “The Easiest Dinner Ever” with some of my favorite ingredients listed, I knew I had to try it. While it isn’t the prettiest meal I’ve ever made, it was delicious and couldn’t be easier. We will definitely have it again!

Shredded chicken with corn and black beans in a cream sauce served over rice

It only requires a few simple ingredients and the seasonings can be adjusted to your preference. The basic ingredients are cream cheese, chicken, beans, corn, and Rotel. For a vegetarian version, just omit the chicken and increase the quantity and variety of beans. For seasonings, you can use fresh cilantro (pictured) or cilantro from the freezer (just add it frozen), garlic salt, and adobo seasoning. (Did you notice the Hispanic brand garlic salt and cumin? Buying spices on the Hispanic aisle is a great way to save money.)

Composite image with 4 sections: 1 - adobo seasoning, cumin, and garlic salt; 2 - raw chicken breast, cream cheese, canned corn, canned black beans, and canned Rotel; 3 - fresh cilantro; 4 - crockpot with corn, black beans, Rotel, and cream cheese inside

Plan to cook the dish in the slow cooker for 6-8 hours. Place the chicken in slow cooker and add cream cheese, black beans, corn, and Rotel and turn on low. Every couple of hours, stir gently. When the chicken is thoroughly cooked, season to taste with desired herbs and spices. You can either shred the chicken or serve it in large pieces. The longer you cook it, the more tender the chicken is, so for shredded chicken, cook longer until it shreds easily with a fork. If you prefer large pieces of chicken, cook for less time. Serve over rice.

Shredded chicken with corn and black beans in a cream sauce served over rice

Easy Mexican-Style Slow Cooker Chicken

Course: Main Course
Cuisine: Tex-Mex
Servings: 10 servings
Calories per Serving: 589
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Prep Time: 10 mins
Cook Time: 6 hrs
This easy crockpot meal is creamy and delicious. Just dump everything in the crockpot and stir occasionally, then serve over hot rice for a yummy meal.

Ingredients

  • 2.5 lbs. boneless chicken
  • 8 oz. light cream cheese
  • 15 oz. can black beans, drained and rinsed
  • 15 oz. can corn, drained
  • 1 can Rotel diced tomatoes and green chilies with juice
  • Seasonings as desired, cilantro, garlic salt, adobo, etc.
  • 5 cups rice

Instructions

  • Place chicken in slow cooker. Add cream cheese, black beans, corn, and Rotel. Cook on low for 6 to 8 hours, depending on how hot your slow cooker cooks. Every couple of hours, stir gently. When the chicken is thoroughly cooked, season to taste with desired herbs and spices. The longer you cook it, the more tender the chicken is, so if you would like to shred the chicken, keep cooking until the chicken shreds easily with a fork. If you prefer large pieces of chicken, cook for less time and serve before chicken begins falling apart. Serve over rice.

Notes

Vegetarian option: Omit the chicken and use 3-4 cans of beans in place of the meat.
Recipe Author: Mary Ann Kelley

Shredded chicken with corn and black beans in a cream sauce served over rice


About Mary Ann

Mary Ann Kelley has been creating meal plans online for over 15 years, first as part of TheHomeSchoolMom's cooking resources for busy moms and later on Menus4Moms, which has been highlighted by "Diner's Journal," The New York Times' Blog on Dining Out, and PBS Parents' "Kitchen Explorer."

Mary Ann loves cooking and she loves planning/organizing, so meal planning is a natural intersection of the two. She believes her mission for the meal plans is being fulfilled when visitors let her know that she has helped them save time and money by teaching them to plan ahead and become more efficient in the kitchen.

When Mary Ann is not cooking or publishing, she enjoys reading, researching genealogy, and traveling.

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