5 Ingredient Crock Pot Mexican Chicken

5 Ingredient Crock Pot Mexican Chicken - This is one of our family favorites! It's quick, easy and delicious. Tastes great as leftovers, too!

Last year, our MOPS group spent a day preparing freezer meals together. We all picked and planned a favorite recipe and brought the ingredients for the others to make it as well. I picked our family favorite of poppy seed chicken, in case you were curious.

My new favorite recipe was this recipe for Mexican Chicken shared by Jenifer. I loved it for several reasons. First, it is so simple with only 5 ingredients! Second, it is a crock pot meal and I do love a good crock pot meal that cooks with little effort on my part. Third, it tastes delicious – which is always important in a recipe. Everyone in my family enjoys it, including Nathan. Finally, I loved this recipe for the versatility of it. This chicken tastes equally delicious in tacos, served over rice, as a dip with chips (think nachos) and even over lettuce for a salad. I like to serve it as tacos the first night and eat leftovers in another way for variety.

I’ve made this 5 ingredient crock pot Mexican chicken several times since Jenifer shared the recipe with us. In fact, I just made it again yesterday and realized I needed to share this recipe with you all! If you’re looking for a new, simple and delicious recipe for your family, give this one a try!

5 Ingredient Crock Pot Mexican Chicken - If you're looking for a quick, simple and delicious meal that your whole family will love, try this one. It's a favorite of ours!


2.5 pounds of boneless, skinless chicken breast (frozen or thawed)
1 can black beans, drained (15 ounces)
1 can corn, drained (15 ounces)
1 jar salsa (16 ounces)
1 block cream cheese (8 ounces)


It’s really simple. Ready? Put all ingredients in your slow cooker. Cook on low all day. Shred chicken before serving.

Additional Notes:

Another great thing about this recipe is that your chicken breasts can be frozen or thawed. I’d recommend 6 to 8 hours if your chicken is thawed, and 8 to 10 hours if chicken is frozen.

If you like, you can leave chicken uncovered for a half hour after shredding to simmer and thicken up the mixture.

The leftovers (if there are any) freeze well if you want to save them for a later date. Otherwise, enjoy this Mexican chicken as long as it lasts!

This is definitely one of my new favorite crock pot recipes. Do you have a favorite crock pot recipe to share?

If you like 5 ingredient recipes, be sure to check out this list of 70 easy recipes all with 5 ingredients or less!


5 Ingredient Crock Pot Mexican Chicken

This 5 ingredient recipe is one of simplest and most delicious slow cooker chicken recipes you can make. Crock Pot Mexican Chicken is sure to become a family favorite.


  • 2.5 pounds of boneless (skinless chicken breast – frozen or thawed)
  • 1 can (15 ounces) black beans, drained
  • 1 can (15 ounces) corn, drained
  • 1 jar (16 ounces) salsa
  • 1 block (8 ounces) cream cheese


  1. Put all ingredients in slow cooker.
  2. Cook on low all day. Cook 6 to 8 hours if your chicken is thawed, and 8 to 10 hours if chicken is frozen.
  3. Shred chicken with a fork before serving.


  • Serving Size: 1

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