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!

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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!

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5 Ingredient Crock Pot Mexican Chicken

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5 from 3 reviews

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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  2. I have this cooking in my crockpot right now. Sounds delicious and was so easy. I am excited to give this a try with some rice tonight!!

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  8. Hi girls im Lorna im Scottish and I love my slow cooker always looking for new recipies to do in it. This Mexican chicken sounds lovely going to give it a go at weekend. My lot love a good piece of silverside beef done in the slow cooker. I make curry and soups in it too. Thanks for this recipe lorna x

  9. This looks great! One question – is this a gluten-free meal? I have a friend who is coming for dinner and would love to make it for her.

    1. Well, chicken, corn and beans are naturally gluten free as is cream cheese. Salsa should be but I would just double check the ingredients to make sure. I hope you and your friend enjoy this recipe!

  10. I made it last night, although I used 3 lbs thawed chicken, put in two envelopes of taco seasonings and skipped the corn, and subbed the cream cheese and put in 4 wedges of Laughing Cow cheese! It was delicious as tacos inside tortillas with cheese and lettuce!

  11. YUM! I’ve made just a simple salsa chicken in the crockpot before, but I like how the extra ingredients bulk it up and cream cheese plus anything is amazing! 😀

    1. I hear you, Kate! I made a salsa chicken before that was good, but this recipe surpassed it by far. The cream cheese is a nice hidden touch, too!

  12. This is such an easy, affordable recipe! I’m also in a local MOPS group but we haven’t done a freezer meal swap, but thats a great idea.

    1. It’s an easy, affordable – and delicious – recipe! 🙂 The freezer meal was swap was a lot of fun – and very helpful! Email me if you want more details, Allison, about how we did it.

  13. Hi I would leave out the cream cheese and put in several of those laughing cow wedges in there. That would make it more lowfat for me!

  14. This sounds really good. I’ll have to try it soon. By the way, do you cut up the cream cheese into blocks or just lay the whole block in there?

    1. Yep! It’s really that easy. No cutting, trimming or chopping required! Just dump everything in and wait to enjoy it for supper. Let me know what you, when you do try it, Addy!

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