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Recipe: Crock Pot Mexican Chicken

Crock Pot Mexican Chicken

1lb. Boneless Skinless Chicken Breasts (I put mine in frozen)
1/2 cup of salsa
1/2 bag frozen sweet corn
1 can of black beans, drained and rinsed
1 can of Rotel Tomatoes with Green Chilies
Chili Powder
1/2 block of cream cheese (I use 1/3 fat free)
1 small onion diced

Put chicken in crock pot and cover with all ingredients except for cream cheese.
Add in chili powder and S & P to taste. I sprinkle it all on the top and add more later if needed.
Cook for 3-4 hours on high, 5-6 hours on low.
Shred the chicken and mix it all in along with the cream cheese until melted. Let cook for another 15-20 minutes until heated through.
Serve over rice or in tortillas as tacos/burritos.


Wednesday 20th of January 2016

That's an unusual recipe. Cream cheese in the chicken? I'm tempted to try it, but a very small batch. Maybe one piece, just to see if my husband and I like it.Thanks!


Saturday 22nd of February 2014

Thank you for sharing this recipe with us.

Michelle F.

Monday 30th of December 2013

Great new recipe for my crockpot.

Erin Knack

Monday 9th of December 2013

I love everything Mexican. Unfortunately, my husband doesn't so I only get to make Mexican food once in a while. This looks so good, it might be my next recipe!


Saturday 16th of November 2013

This sounds delish! It has everything I love, corn, black beans, salsa, and cream cheese. I don't make Mexican food as often as I would otherwise because it seems like a lot of work, but this is easy! I can't wait to try this!