Get ready to spice up your meal routine with these 20 delicious and easy-to-make Mexican chicken crockpot slow-cooked recipes! Whether you’re a fan of bold flavors, tender meat, or creamy sauces, we’ve got you covered. From classic tacos to innovative twists on traditional dishes, this collection has something for everyone.
Say goodbye to bland meals and hello to the rich flavors of Mexico with our Chipotle Lime Chicken Tacos, Slow Cooker Chicken Enchilada Soup, Creamy Salsa Verde Chicken, and many more mouth-watering recipes. Perfect for busy weeknights or lazy Sundays, these slow-cooked dishes are sure to become new favorites in your household.
Chipotle Lime Chicken Tacos
Get ready to spice up your taco Tuesday with these flavorful Chipotle Lime Chicken Tacos! A perfect blend of smoky chipotle peppers, zesty lime juice, and tender chicken.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/4 cup olive oil
– 2 chipotle peppers in adobo sauce, finely chopped
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, chipotle peppers, lime juice, cumin, smoked paprika, salt, and pepper.
3. Add chicken breasts to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Grill chicken for 5-6 minutes per side, or until cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos with grilled chicken, optional toppings, and your favorite salsa.
Cooking Time: 30 minutes (including marinating time)
Slow Cooker Chicken Enchilada Soup
Warm up with this comforting slow cooker soup that combines the flavors of enchiladas with the ease of a one-pot meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (10.5 oz) enchilada sauce
– 1 can (14.5 oz) diced tomatoes
– 1 cup frozen corn kernels
– 1/2 cup uncooked white rice
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Add chicken, enchilada sauce, diced tomatoes, corn kernels, rice, cumin, and paprika to the slow cooker.
2. Season with salt and pepper to taste.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 6-8 hours (low), 3-4 hours (high)
Creamy Salsa Verde Chicken
A rich and tangy twist on traditional chicken dishes, this Creamy Salsa Verde Chicken is perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts
– 1/4 cup salsa verde (green sauce)
– 1/4 cup heavy cream
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the chicken and cook for 5-6 minutes per side, or until cooked through.
4. Remove from heat and set aside.
5. In the same skillet, combine salsa verde and heavy cream. Bring to a simmer and let reduce slightly, stirring occasionally.
6. Stir in chopped parsley and season with salt and pepper to taste.
7. Place the chicken back into the skillet and spoon some of the creamy sauce over the top.
8. Serve hot and enjoy!
Cooking Time: 30-40 minutes
Mexican Street Corn Chicken Stew
A flavorful and comforting stew that combines the warmth of chicken, sweet corn, and spices.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups frozen Mexican street corn (or fresh corn kernels)
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 1 can diced tomatoes (14.5 oz)
– 1/4 cup chicken broth
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat a large Dutch oven or pot over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from pot.
3. Add the bell pepper, onion, and garlic; cook until tender, about 5 minutes.
4. Add the cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
5. Stir in the diced tomatoes, chicken broth, and browned chicken. Bring to a simmer.
6. Reduce heat to low and let stew cook for 20-25 minutes or until the chicken is cooked through.
Cooking Time: 30-35 minutes
Pineapple Chipotle Chicken Bowls
Elevate your mealtime with this sweet and spicy fusion of flavors! This Pineapple Chipotle Chicken Bowl recipe combines the juiciness of grilled chicken, the crunch of toasted pecans, and the tanginess of a pineapple chipotle sauce.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup pineapple juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1 chipotle pepper in adobo sauce, finely chopped
– 1 ripe pineapple, diced
– Salt and pepper, to taste
– Toasted pecans, for garnish (optional)
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together pineapple juice, olive oil, garlic, cumin, smoked paprika, and chipotle pepper.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Grill the chicken for 5-6 minutes per side, or until cooked through.
5. Let the chicken rest for a few minutes before slicing into strips.
6. Serve with toasted pecans and fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Black Bean and Chicken Taco Filling
This recipe combines the flavors of black beans, chicken, and spices to create a delicious taco filling perfect for tacos, burritos, or quesadillas.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from skillet and set aside.
3. Add the onion and garlic to the skillet and cook until softened, about 3-4 minutes.
4. Stir in the cumin, chili powder, and paprika. Cook for 1 minute.
5. Add the black beans and cooked chicken back into the skillet. Season with salt and pepper to taste.
6. Simmer the filling for 10-15 minutes or until heated through.
Cooking Time: 20-25 minutes
Spicy Chicken Tortilla Soup
A spicy twist on traditional tortilla soup, this recipe combines the flavors of chicken, peppers, and spices with the comfort of warm tortillas.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into strips
– Optional: sour cream, shredded cheese, cilantro for topping
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes.
3. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 5 minutes.
4. Stir in cumin, paprika, salt, and pepper.
5. Add diced tomatoes and chicken broth; bring to a boil.
6. Reduce heat and simmer for 20-25 minutes or until chicken is cooked through.
7. Add tortilla strips to the pot and cook for an additional 2-3 minutes, stirring occasionally.
8. Taste and adjust seasoning as needed.
9. Serve hot with optional toppings.
Cooking Time: 30-40 minutes
Cheesy Chicken Queso Dip
A creamy and savory dip perfect for parties, gatherings, or just a cozy night in with friends.
Ingredients:
– 1 (16 oz) container of cream cheese, softened
– 1 cup shredded cheddar cheese
– 1/2 cup cooked, shredded chicken breast
– 1/4 cup chopped green chilies
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine the softened cream cheese and shredded cheddar cheese. Mix until smooth.
3. Add the cooked chicken breast, chopped green chilies, olive oil, and cumin. Stir until well combined.
4. Transfer the mixture to a 9×13 inch baking dish or a cast-iron skillet.
5. Bake for 20-25 minutes or until the dip is hot and bubbly.
6. Serve warm with tortilla chips, crackers, or veggies.
Cooking Time: 20-25 minutes
Mole Chicken with Peanut Butter
Experience the rich flavors of Mexico’s famous mole sauce, elevated by the creamy goodness of peanut butter. This unique recipe combines the two to create a savory and indulgent dish.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup peanut butter
– 1/4 cup all-purpose flour
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/4 cup mole sauce (homemade or store-bought)
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix together flour, cumin, paprika, and cayenne pepper.
3. Dip each chicken breast in the flour mixture, coating evenly.
4. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Cook chicken for 5-6 minutes per side, or until cooked through.
5. In a separate saucepan, combine peanut butter, mole sauce, and honey. Heat over low heat, stirring until smooth.
6. Brush the peanut butter-mole mixture evenly onto each chicken breast.
7. Transfer the chicken to a baking dish and bake for an additional 10-12 minutes, or until the sauce is caramelized.
8. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 30-35 minutes
Poblano Pepper Chicken Chili
This hearty chili recipe combines the rich flavors of chicken, poblano peppers, and spices for a comforting and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 large poblano peppers, roasted and chopped
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– 1/4 cup water
Instructions:
1. In a large pot or Dutch oven, cook the chicken over medium-high heat until browned, about 5-7 minutes.
2. Add the onion, garlic, and red bell pepper to the pot. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the roasted poblano peppers, diced tomatoes, kidney beans, cumin, chili powder, salt, and pepper.
4. Add the water to the pot and bring the mixture to a simmer.
5. Reduce heat to low and let the chili cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 30-40 minutes
Chicken Fajita Stuffed Peppers
This recipe combines the flavors of chicken fajitas with the convenience of a stuffed pepper dish. Perfect for a quick and easy dinner!
Ingredients:
– 4 bell peppers, any color
– 1 lb boneless, skinless chicken breast, cut into strips
– 1/2 cup sliced onions
– 1/2 cup sliced bell peppers (any color)
– 2 cloves garlic, minced
– 1 tsp chili powder
– 1 tsp cumin
– 1/4 tsp paprika
– Salt and pepper to taste
– 8-10 small flour tortillas
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook chicken, onions, and bell peppers over medium-high heat until the chicken is cooked through.
4. Add garlic, chili powder, cumin, paprika, salt, and pepper to the skillet and stir to combine.
5. Stuff each bell pepper with the chicken mixture, then top with a tortilla.
6. Bake for 20-25 minutes or until the peppers are tender.
Cooking Time: 25 minutes
Tomatillo Chicken Verde Stew
This hearty stew combines tender chicken, roasted tomatillos, and a blend of aromatic spices for a flavorful and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 4-6 tomatillos, husked and rinsed
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the tomatillos on a baking sheet for 20-25 minutes, or until tender.
3. In a large pot, heat 2 tbsp olive oil over medium-high heat. Add the chicken and cook until browned, about 5-6 minutes. Remove from pot and set aside.
4. Add the garlic, red bell pepper, cumin, smoked paprika, salt, and pepper to the pot. Cook for 1-2 minutes, stirring frequently.
5. Add the roasted tomatillos, diced tomatoes with green chilies, and browned chicken back into the pot. Simmer for 15-20 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 40-45 minutes
Mexican Chicken and Rice Casserole
This hearty casserole combines the flavors of Mexico with the comfort of a classic rice dish, perfect for a weeknight dinner or a weekend meal. With its rich chicken and vegetable broth, sautéed onions and bell peppers, and savory tomato sauce, this casserole is sure to become a family favorite.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 cups uncooked white rice
– 3 tablespoons olive oil
– 1 large onion, diced
– 2 large bell peppers (any color), diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup chicken broth
– 1 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F.
2. Cook rice according to package instructions.
3. In a large skillet, heat olive oil over medium-high. Add chicken, onion, and bell peppers; cook until chicken is browned and vegetables are tender.
4. Stir in cumin, paprika, salt, and pepper.
5. Combine cooked rice, chicken mixture, diced tomatoes, and chicken broth in a 9×13-inch baking dish.
6. Top with shredded cheese and bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Slow Cooker Chicken Tamale Pie
Savor the flavors of Mexico with this slow cooker tamale pie, featuring shredded chicken, creamy sauce, and tender cornbread crust.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (10.5 oz) condensed cream of chicken soup
– 1/2 cup frozen corn kernels
– 1/4 cup chopped fresh cilantro
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought)
– 1 cup shredded cheddar cheese
Instructions:
1. Place chicken, cream of chicken soup, corn kernels, cilantro, cumin, paprika, salt, and pepper in the slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, prepare the pie crust according to package instructions.
4. Pour the cooked chicken mixture into the prepared pie crust.
5. Top with shredded cheese and cook an additional 15-20 minutes, or until cheese is melted and bubbly.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Ancho Chili Chocolate Chicken
This rich and savory dish combines the bold flavors of ancho chili peppers with the deep notes of dark chocolate, all wrapped up in tender chicken breasts.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup ancho chili paste
– 2 tablespoons unsalted butter
– 1/4 cup dark chocolate chips (at least 70% cocoa)
– 1/4 cup heavy cream
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together ancho chili paste and butter until smooth.
3. Place chicken breasts on a baking sheet lined with parchment paper. Brush the ancho chili mixture evenly over both sides of the chicken.
4. Sprinkle cumin over the top of each breast.
5. Melt dark chocolate chips in a double boiler or microwave-safe bowl. Stir in heavy cream until combined.
6. Spoon the chocolate mixture over the chicken breasts, dividing it evenly among the four breasts.
7. Season with salt and pepper to taste.
8. Bake for 25-30 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C).
9. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Cilantro Lime Chicken Burrito Bowls
Fresh and flavorful, this recipe combines the brightness of lime with the zest of cilantro to create a deliciously different burrito bowl experience.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup freshly chopped cilantro
– 2 limes, juiced (about 2 tbsp)
– 1 tsp ground cumin
– Salt and pepper to taste
– 8-10 cups cooked brown rice
– Roasted vegetables of your choice (e.g. bell peppers, carrots, zucchini)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, garlic, cumin, salt, and pepper.
3. Add chicken and marinate for at least 30 minutes or up to several hours in the refrigerator.
4. Roast vegetables of your choice according to package instructions.
5. Grill or bake chicken until cooked through (about 20-25 minutes).
6. In a small bowl, mix together chopped cilantro and lime juice.
7. Assemble burrito bowls by placing cooked brown rice at the bottom, followed by roasted vegetables, grilled chicken, and drizzle of cilantro-lime mixture.
Cooking Time: Approximately 40-50 minutes
Pumpkin Seed Chicken Pozole
This hearty Mexican stew, Pozole, is elevated with the addition of roasted pumpkin seeds and tender chicken. A perfect blend of flavors and textures to warm your belly and soul.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups water
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup roasted pumpkin seeds
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp chopped fresh cilantro (optional)
Instructions:
1. In a large pot, combine chicken, water, diced tomatoes, pumpkin seeds, cumin, smoked paprika, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 30 minutes or until chicken is cooked through.
3. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
Jalapeño Popper Chicken Dip
Get ready to spice up your snack game with this creamy and addictive Jalapeño Popper Chicken Dip! This recipe combines the flavors of jalapeños, cream cheese, and chicken in a deliciously easy-to-make dip perfect for parties or movie nights.
Ingredients:
– 1 (12 oz) container of cream cheese, softened
– 1 cup cooked, shredded chicken breast
– 1/2 cup chopped fresh cilantro
– 1/4 cup chopped green onions (scallions)
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine cream cheese, chicken, cilantro, green onions, jalapeño, and garlic powder. Mix until smooth.
3. Transfer the mixture to a baking dish or ramekin.
4. Bake for 20-25 minutes, or until the dip is warm and slightly golden brown on top.
5. Serve with tortilla chips, crackers, or veggies.
Cooking Time: 20-25 minutes
Chicken Tinga Tostadas
This recipe brings together the rich flavors of chicken tinga and crispy tortilla chips for a delicious twist on traditional tacos. With tender shredded chicken, creamy avocado, and tangy salsa, this dish is sure to please.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 corn tortillas
– 1 ripe avocado, sliced
– 1 cup salsa roja (red sauce)
– 1/2 cup crumbled queso fresco or feta cheese (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. In a large skillet, heat lard or oil over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add garlic, cumin, smoked paprika (if using), salt, and pepper to the skillet and stir to combine.
3. Shred the cooked chicken with two forks and stir in any remaining juices.
4. Toast tortillas by grilling or baking them for a few minutes until crispy.
5. Assemble tostadas by spreading shredded chicken onto toasted tortillas, topping with avocado, salsa roja, and queso fresco (if using). Garnish with cilantro leaves.
Cooking Time: 20-25 minutes
Smoky Adobo Chicken Stew
A flavorful and aromatic stew that combines the richness of chicken with the boldness of smoky adobo sauce, perfect for a cozy night in.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup adobo sauce (homemade or store-bought)
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– 1/4 cup chicken broth
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add chicken, adobo sauce, smoked paprika, cumin, salt, and pepper. Stir to combine.
4. Pour in chicken broth and bring mixture to a simmer.
5. Reduce heat to medium-low and let stew cook for 20-25 minutes or until chicken is cooked through.
6. Taste and adjust seasoning as needed.
7. Garnish with cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your meal routine with these 20 mouth-watering Mexican chicken crockpot recipes! From classic tacos and enchilada soup to innovative dishes like Mole Chicken with Peanut Butter and Pumpkin Seed Chicken Pozole, there’s something for every taste bud. These slow-cooked masterpieces are easy to prepare, packed with flavor, and perfect for any occasion. Whether you’re a busy parent or a foodie on-the-go, these recipes will become your new go-to’s. So why wait? Fire up the crockpot and let the fiesta begin!
