Creamy Crockpot Mexican Chicken

I love nothing more than a crockpot meal – not only are they delicious, but only one pot to clean up after a long day of work, yes please!

I started making this years ago when Ross and I were on a tight budget - $10 is all it takes to make this delicious recipe, and chances are, you may have almost everything you need at home already!


  • 2 lbs. boneless, skinless chicken breast or chicken tenders

  • 2 cups of salsa – your favorite one

  • (2) 15 oz. cans of seasoned black beans (drained)

  • 1 can of corn (drained)

  • (1) 8 oz. block of cream cheese

Are you ready for how simple this is to make?

  1. Put the chicken, salsa, black beans, corn, and cream cheese in the crockpot.

  2. Cover, and cook for 2.5 to 3 hours. This will all depend on the size of the chicken breast. I tend to cut it up into smaller chunks if I’m in a bit of a hurry.

  3. Stir occasionally.

  4. When you feel the chicken is fully cooked, shred the chicken and serve!

You can serve it as is, or you can put over rice, tortillas, or tortilla chips! My favorite is over rice and topped with some shredded Colby Jack cheese!

© 2020 by Magnolias and Moscato