Menu Enter a recipe name, ingredient, keyword...

Crock Pot Mexican Chicken


Get ready for one of the easiest and most delicious meals ever - crockpot Mexican chicken. Serve over rice.

Google Ads
Rate this recipe 4.1/5 (201 Votes)


  • 1 (3-pound) bag chicken breast tenderloins, frozen
  • 8 ounces cream cheese
  • 1 can black beans, drained & rinsed
  • 1 can corn, drained
  • 1 can Rotel tomatoes


Servings 10
Preparation time 10mins
Cooking time 370mins


Step 1

Put frozen chicken in the crock pot.

Put cream cheese on top of the chicken. Dump in the rinsed & drained black beans. Dump in the drained corn. Dump in the Rotel. Cover & cook in on low for 6 to 8 hours.

Stir every 2 hours. When done, turn the crock pot off & let sit for 30 to 45 minutes to not be as soupy. Shred the chicken or just leave it as tenderloins.

Serve over rice or in tortillas.


You'll also love

Review this recipe

Crock Pot Chicken Stroganoff CHICKEN & DUMPLINS IN A (CROCK-POT)