Crockpot Mexican Chicken

Crockpot Mexican chicken is full of flavorful ingredients including black beans, Rotel tomatoes, chicken, and loads of cheesy goodness all slowly cooked to melty perfection.

Why this recipe works

Crockpot Mexican chicken comes from our Mexican chicken casserole recipe. With all the same delicious flavors of the original, this crockpot version is an easy set it and forget it method!

RELATED: you might also like this recipe – Chicken Enchilada Casserole

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – You can use raw chicken breasts or rotisserie chicken. If you’re using raw chicken breasts, drain the Rotel of excess liquid. If using rotisserie chicken, include the liquid from the canned Rotel.

FILLING – You will need 2 cans of cream of chicken soup totaling 21 oz. If you’d like to make your own, we have an awesome recipe for homemade cream of chicken. We like using jack cheese and medium cheddar, preferably freshly shredded from the block, but feel free to use your favorite cheeses for this dish.

How to Make Crockpot Mexican Chicken

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a crockpot, layer in the diced chicken with black beans on top.
2. Stir 1 teaspoon of cumin into the cream of chicken soup. Spread the soup mixture over the chicken and beans, using a spatula to gently spread it evenly over the entire top. Add canned tomatoes over the soup layer.
3. Cook on high for 4 hours.
4. Sprinkle cheese evenly over the tomato layer, recover and allow to cook for 15-20 minutes.
5. Garnish casserole with diced tomatoes, jalapenos, and cilantro.
6. Serve with a side of chips or sprinkle crushed chips on top.

Frequently Asked Questions & Expert Tips

Some tasty additions include a can of diced chiles, chopped bell peppers, corn, or a sprinkle of taco seasoning.

Store leftover crockpot Mexican chicken in an air-tight container kept in the refrigerator for up to 4 days.

Serving Suggestions

Serve crockpot Mexican chicken hot and fresh from the slow cooker topped with crushed tortilla chips or Doritos! We also like to have a side of sour cream, jalapenos, and cilantro to pile on top. You can serve this dish over tortilla chips as nachos, stuff it inside a tortilla shell for delicious tacos, or wrap it inside a burrito.

More Crockpot Recipes

• Crockpot Roast Beef
• Crockpot Lasagna
• Crockpot Sticky Chicken
• Crockpot John Wayne Casserole
• Crockpot Ground Beef Casserole

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