20 Flavorful Mexican Crock Pot Recipes for Busy Weeknights

You’re in for a treat! Imagine coming home to the irresistible aromas of Mexican cuisine wafting through your kitchen, all without spending hours over the stove. Our roundup of 20 Flavorful Mexican Crock Pot Recipes for Busy Weeknights is your ticket to delicious, fuss-free dinners that pack a punch of flavor. Perfect for those evenings when time is tight but taste is non-negotiable. Let’s dive in!

Slow Cooker Chicken Enchilada Soup

Nothing beats coming home to a warm, flavorful bowl of Slow Cooker Chicken Enchilada Soup after a long day. This dish combines tender chicken, rich enchilada sauce, and hearty beans for a comforting meal.

Ingredients

• For the soup base:
  • 1 lb boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) red enchilada sauce
  • 2 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
• For serving:
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped cilantro
  • 1 avocado, diced
  • Tortilla chips

Instructions

1. Place chicken breasts, black beans, corn, enchilada sauce, chicken broth, cumin, and chili powder in a slow cooker.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: For more flavor, sauté the spices in a pan before adding to the slow cooker.
3. Remove chicken breasts and shred with two forks. Return shredded chicken to the slow cooker. Tip: Shredding the chicken while it’s warm ensures it’s tender and juicy.
4. Stir the soup well to combine all ingredients. Cook for an additional 30 minutes on HIGH. Tip: If the soup is too thick, add more chicken broth to reach desired consistency.
5. Serve hot, topped with cheddar cheese, sour cream, cilantro, avocado, and tortilla chips.

Great texture comes from the creamy avocado and crunchy tortilla chips. The soup’s bold flavors pair perfectly with a side of warm cornbread for a complete meal.

Crock Pot Beef Barbacoa Tacos

A must-try for taco lovers, this Crock Pot Beef Barbacoa is effortlessly delicious and perfect for busy weeknights.

Ingredients

– For the beef: 3 lbs chuck roast, 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper – For the sauce: 4 cloves garlic (minced), 1/2 cup beef broth, 1/4 cup lime juice, 2 tbsp apple cider vinegar, 2 tbsp chopped chipotle peppers in adobo sauce, 1 tbsp ground cumin, 1 tbsp dried oregano – For serving: Corn tortillas, chopped cilantro, diced onion, lime wedges

Instructions

1. Heat olive oil in a skillet over medium-high heat. Season chuck roast with salt and pepper. 2. Sear the roast on all sides until browned, about 4 minutes per side. Transfer to crock pot. 3. In a bowl, mix garlic, beef broth, lime juice, vinegar, chipotle peppers, cumin, and oregano. Pour over the roast. 4. Cover and cook on low for 8 hours or high for 4 hours, until beef shreds easily. 5. Remove beef from crock pot. Shred with two forks, then return to the sauce. 6. Serve on warm tortillas with cilantro, onion, and lime wedges. Tip: For extra flavor, toast the tortillas on a dry skillet before serving. Tip: Reserve some cooking liquid to adjust the sauciness of your beef. Tip: Let the beef rest in the sauce for 10 minutes after shredding for better absorption. Savor the tender, flavorful beef with a hint of smokiness and spice. Perfect for piling high on tortillas or even over rice for a hearty meal.

Easy Mexican Shredded Pork Carnitas

Mexican shredded pork carnitas are a game-changer for weeknight dinners. Make them once, and they’ll become a staple.

Ingredients

• For the pork: 3 lbs pork shoulder, 1 tbsp salt, 1 tsp black pepper, 1 tbsp ground cumin, 1 tbsp garlic powder, 1 tbsp onion powder, 1/2 cup orange juice, 1/4 cup lime juice, 1/4 cup vegetable oil
• For serving: Corn tortillas, chopped cilantro, diced onion, lime wedges

Instructions

1. Preheat oven to 300°F.
2. Cut pork shoulder into 2-inch cubes.
3. In a bowl, mix salt, black pepper, cumin, garlic powder, and onion powder.
4. Rub spice mixture all over pork cubes.
5. Heat vegetable oil in a large oven-proof pot over medium-high heat.
6. Sear pork cubes until browned on all sides, about 3 minutes per side.
7. Add orange juice and lime juice to the pot.
8. Cover pot and transfer to oven. Cook for 3 hours.
9. Remove pot from oven. Shred pork with two forks.
10. Return shredded pork to pot. Cook uncovered in oven for 30 minutes to crisp edges.

Carnitas should be tender with crispy edges. Serve on warm corn tortillas with cilantro, onion, and lime for a burst of freshness.

Vegetarian Black Bean and Corn Chili

Bold flavors and hearty textures make this vegetarian chili a crowd-pleaser. Perfect for a cozy night in or a potluck with friends.

Ingredients

For the chili:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and cook until translucent, about 5 minutes.
3. Stir in garlic and red bell pepper, cooking for another 3 minutes.
4. Mix in chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute to toast the spices.
5. Add black beans, corn, diced tomatoes, and vegetable broth. Bring to a boil.
6. Reduce heat to low. Simmer uncovered for 25 minutes, stirring occasionally.
7. Season with salt and black pepper. Simmer for an additional 5 minutes.

Warm and comforting, this chili boasts a smoky depth with a slight kick. Serve with avocado slices or a dollop of sour cream for extra richness.

Spicy Slow Cooker Mexican Street Corn Dip

Dig into this creamy, spicy dip that brings the vibrant flavors of Mexican street corn to your next gathering. Perfect for chips, veggies, or as a bold topping.

Ingredients

• For the base:
  • 4 cups frozen corn, thawed
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
• For the mix-ins:
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup crumbled cotija cheese
  • 1/4 cup chopped cilantro
  • 1 jalapeno, seeded and diced
  • 2 cloves garlic, minced
• For serving:
  • Tortilla chips
  • Lime wedges

Instructions

1. In a slow cooker, combine corn, mayonnaise, sour cream, chili powder, smoked paprika, and cayenne pepper. Stir well to mix.
2. Add Monterey Jack cheese, cotija cheese, cilantro, jalapeno, and garlic to the slow cooker. Stir until evenly distributed.
3. Cover and cook on low for 2 hours, stirring once halfway through. Tip: For a thicker dip, remove the lid during the last 30 minutes of cooking.
4. Once cooked, give the dip a final stir to ensure all ingredients are well incorporated. Tip: For extra spice, add an additional 1/4 tsp of cayenne pepper.
5. Serve warm with tortilla chips and lime wedges on the side. Tip: Garnish with extra cilantro and cotija cheese for a fresh, colorful presentation.

Fiery and creamy, this dip boasts a perfect balance of heat and sweetness from the corn. Try it as a spread on grilled chicken or as a hearty filling for tacos.

Creamy Crock Pot Chicken Queso Chili

Dive into this hearty, creamy chili that combines tender chicken with a rich queso flavor, perfect for cozy nights.

Ingredients

• For the chili:
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (10 oz) can diced tomatoes with green chilies
  • 1 (8 oz) block cream cheese, cubed
  • 1 cup chicken broth
  • 1 tbsp taco seasoning
• For serving:
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped cilantro
  • Tortilla chips

Instructions

1. Place chicken breasts in the bottom of a 6-quart crock pot.
2. Add black beans, corn, diced tomatoes with green chilies, cream cheese, chicken broth, and taco seasoning to the crock pot.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender and shreds easily.
4. Remove chicken from the crock pot and shred using two forks. Tip: Let chicken cool slightly for easier handling.
5. Return shredded chicken to the crock pot and stir to combine. Tip: For a thicker chili, let it cook uncovered for an additional 15 minutes.
6. Serve hot, topped with shredded cheddar cheese, chopped cilantro, and tortilla chips. Tip: For extra creaminess, stir in a splash of heavy cream before serving.

The chili boasts a velvety texture with a spicy kick, thanks to the diced tomatoes with green chilies. Serve it over baked potatoes for a twist on traditional chili.

Slow Cooker Salsa Verde Chicken

Zesty and effortless, this Slow Cooker Salsa Verde Chicken turns pantry staples into a flavorful meal. Perfect for busy weeknights, it’s a set-it-and-forget-it dish that delivers big on taste.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 16 oz salsa verde
  • 1/4 cup chicken broth
  • 1 tbsp lime juice
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
• For serving:
  • 1/4 cup chopped cilantro
  • 1 avocado, sliced

Instructions

1. Season the chicken breasts with salt and black pepper. Place them in the slow cooker.
2. In a bowl, mix salsa verde, chicken broth, lime juice, cumin, and garlic powder. Pour over the chicken.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: For shreddable chicken, cook until it reaches an internal temperature of 165°F.
4. Remove chicken from the slow cooker. Shred with two forks. Tip: Let the chicken rest for 5 minutes before shredding to retain juices.
5. Return shredded chicken to the slow cooker. Stir to coat with the sauce. Tip: For a thicker sauce, cook uncovered on HIGH for an additional 15 minutes.
6. Serve topped with cilantro and avocado slices.

Great for tacos, salads, or bowls, this chicken is juicy with a tangy kick. The avocado adds a creamy contrast to the vibrant salsa verde.

Mexican Rice and Bean Casserole

Zesty and hearty, this Mexican Rice and Bean Casserole is a one-dish wonder that packs flavor and comfort into every bite. Perfect for busy weeknights or potluck dinners, it’s a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• For the base:
  • 1 cup long-grain white rice
  • 2 cups water
  • 1 tbsp olive oil
• For the filling:
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
• For the topping:
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 375°F.
2. In a medium saucepan, heat olive oil over medium heat. Add rice and toast for 2 minutes, stirring constantly.
3. Add water to the rice, bring to a boil, then cover and reduce heat to low. Cook for 18 minutes. Tip: Do not lift the lid while the rice is cooking to ensure perfect texture.
4. In a large bowl, mix cooked rice, black beans, corn, diced tomatoes with green chilies, cumin, chili powder, and salt until well combined.
5. Transfer the mixture to a greased 9×13 inch baking dish. Spread evenly.
6. Sprinkle shredded cheddar cheese on top. Tip: For extra flavor, mix in a little Monterey Jack cheese with the cheddar.
7. Bake for 20 minutes, or until the cheese is bubbly and lightly golden.
8. Remove from oven and let sit for 5 minutes before serving. Tip: Letting it rest helps the layers set for easier serving.
9. Garnish with chopped fresh cilantro before serving.

This casserole boasts a creamy texture with a slight crunch from the corn, and a rich, smoky flavor from the spices. Serve it with a dollop of sour cream or avocado slices for an extra touch of indulgence.

Crock Pot Chipotle Honey Chicken Tacos

Vibrant flavors come together in this easy-to-make dish that’s perfect for busy weeknights. The combination of smoky chipotle and sweet honey creates a balance that’s hard to resist.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1/4 cup honey
  • 2 tbsp chipotle in adobo sauce, minced
  • 1 tbsp lime juice
  • 2 cloves garlic, minced
• For serving:
  • 8 small corn tortillas
  • 1/2 cup chopped cilantro
  • 1/2 cup diced red onion
  • 1 avocado, sliced

Instructions

1. Heat olive oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper.
2. Sear chicken for 3 minutes per side until golden brown. Transfer to crock pot.
3. In a bowl, whisk together honey, chipotle in adobo, lime juice, and garlic. Pour over chicken in crock pot.
4. Cover and cook on low for 4 hours or until chicken is tender and shreds easily.
5. Shred chicken directly in the crock pot using two forks. Mix well with the sauce.
6. Warm tortillas in a dry skillet over medium heat for 30 seconds per side.
7. Serve shredded chicken on tortillas. Top with cilantro, red onion, and avocado slices.

Bold flavors shine in these tacos, with the chicken’s tenderness contrasting the crisp toppings. Try serving with a side of lime wedges for an extra zing.

Cheesy Slow Cooker Mexican Lasagna

Make your weeknight dinners exciting with this effortless cheesy slow cooker Mexican lasagna. Layers of tortillas, beef, and cheese melt into perfection with minimal prep.

Ingredients

• For the beef layer:
  • 1 lb ground beef
  • 1 tbsp taco seasoning
  • 1/2 cup water
• For the cheese layer:
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
• For assembly:
  • 6 corn tortillas
  • 1 cup salsa
  • 1/2 cup sour cream

Instructions

1. Brown the ground beef in a skillet over medium heat until no pink remains, about 5 minutes.
2. Drain the fat from the beef. Stir in taco seasoning and water. Simmer for 2 minutes.
3. Spread 1/4 cup salsa on the bottom of the slow cooker.
4. Layer 2 tortillas over the salsa, overlapping as needed.
5. Spread half of the beef mixture over the tortillas. Top with 1/3 of the cheese mixture.
6. Repeat the layers: salsa, tortillas, remaining beef, and another 1/3 of the cheese.
7. Top with the remaining tortillas, salsa, and cheese.
8. Cover and cook on low for 4 hours or until the cheese is bubbly.
9. Let stand for 10 minutes before serving. Dollop with sour cream.

Serve this lasagna with a crisp salad for a complete meal. The layers hold together well, offering a satisfying bite with every forkful. Spice it up with jalapeños or cool it down with extra sour cream.

Easy Crock Pot Chicken Fajitas

Zesty and effortless, these crock pot chicken fajitas bring bold flavors to your table with minimal effort. Perfect for busy weeknights, they’re a crowd-pleaser that requires little prep.

Ingredients

• For the chicken: 1.5 lbs boneless, skinless chicken breasts
• For the veggies: 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 yellow onion, sliced
• For the seasoning: 1 tbsp chili powder; 1 tsp cumin; 1 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper
• For serving: 8 flour tortillas; 1/2 cup sour cream; 1/2 cup shredded cheese; 1/4 cup chopped cilantro

Instructions

1. Place chicken breasts at the bottom of the crock pot.
2. Layer sliced bell peppers and onion over the chicken.
3. In a small bowl, mix chili powder, cumin, garlic powder, salt, and black pepper. Sprinkle evenly over the chicken and veggies.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: For more tender chicken, avoid opening the lid during cooking.
5. Once cooked, remove chicken and shred with two forks. Tip: Use the crock pot juices to keep the chicken moist while shredding.
6. Return shredded chicken to the crock pot and stir to combine with veggies and juices.
7. Warm tortillas according to package instructions. Tip: For extra flavor, lightly toast tortillas on a dry skillet for 30 seconds per side.
8. Serve fajitas with warm tortillas, sour cream, shredded cheese, and chopped cilantro.

Succulent and flavorful, the chicken pairs perfectly with the crisp-tender veggies. Serve with a squeeze of lime for an extra zing or atop a bed of rice for a hearty twist.

Slow Cooker Pozole Rojo

Gather around for a hearty, flavorful dish that’s as easy to make as it is delicious. Slow Cooker Pozole Rojo is your next go-to meal for busy days or cozy nights.

Ingredients

For the broth:

• 4 cups chicken broth
• 2 cups water
• 1 lb pork shoulder, cubed
• 1 onion, chopped
• 3 garlic cloves, minced

For the sauce:

• 3 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 1 can (15 oz) hominy, drained and rinsed
• 1 tsp cumin
• 1 tsp oregano
• Salt to taste

Instructions

1. In a slow cooker, combine chicken broth, water, pork shoulder, onion, and garlic. Cook on low for 6 hours.
2. Toast guajillo and ancho chilies in a dry skillet over medium heat for 2 minutes until fragrant. Tip: Avoid burning them to keep the sauce from turning bitter.
3. Soak toasted chilies in hot water for 20 minutes until soft. Drain.
4. Blend soaked chilies with 1/2 cup of the soaking liquid until smooth. Strain the sauce into the slow cooker. Tip: Straining removes any tough skins for a smoother sauce.
5. Add hominy, cumin, oregano, and salt to the slow cooker. Stir well.
6. Continue cooking on low for another 2 hours until the pork is tender. Tip: Skim off any fat that rises to the top for a cleaner taste.

Zesty and rich, this pozole rojo boasts tender pork and hominy in a deeply flavored broth. Serve with lime wedges, radishes, and cilantro for a fresh contrast.

Mexican Beef and Potato Stew

Zesty and hearty, this Mexican Beef and Potato Stew brings warmth to any table with its rich flavors and simple preparation.

Ingredients

• For the stew:
  • 1 lb beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 large potatoes, peeled and cubed
  • 1 cup beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt to taste
• For garnish:
  • Fresh cilantro, chopped
  • Lime wedges

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef cubes, searing on all sides until browned, about 5 minutes. Tip: Do not overcrowd the pot to ensure proper browning.
3. Remove beef and set aside. In the same pot, add onion and garlic, sautéing until translucent, about 3 minutes.
4. Return beef to the pot. Add potatoes, beef broth, diced tomatoes, cumin, chili powder, and salt.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until beef and potatoes are tender. Tip: Stir occasionally to prevent sticking.
6. Adjust seasoning if necessary. Tip: For a thicker stew, uncover and simmer for an additional 10 minutes.
7. Serve hot, garnished with fresh cilantro and lime wedges.

Flavorful and comforting, this stew’s tender beef and soft potatoes soak up the spicy, aromatic broth. Try serving it with warm tortillas for a complete meal.

Crock Pot Chicken Tortilla Soup

Craving a hearty meal with minimal effort? This Crock Pot Chicken Tortilla Soup is your answer. Combine ingredients in the morning, and come home to a flavorful dinner.

Ingredients

• For the soup base:
  • 1 lb boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
• For serving:
  • 1 cup shredded cheddar cheese
  • 1 avocado, diced
  • 1/2 cup sour cream
  • 1 cup tortilla chips, crushed

Instructions

1. Place chicken breasts at the bottom of the crock pot.
2. Add black beans, corn, diced tomatoes with green chilies, chicken broth, chili powder, cumin, and garlic powder over the chicken.
3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Tip: For richer flavor, brown the chicken in a skillet before adding to the crock pot.
4. Remove chicken and shred with two forks. Tip: Use a stand mixer with a paddle attachment for quicker shredding.
5. Return shredded chicken to the crock pot and stir to combine. Tip: For a thicker soup, mash some of the beans against the side of the pot.
6. Serve hot topped with shredded cheddar cheese, diced avocado, sour cream, and crushed tortilla chips.

Layers of texture from the creamy avocado and crunchy tortilla chips make every bite interesting. The soup’s depth of flavor improves if left to sit for an hour before serving.

Slow Cooker Refried Beans

Craving a hearty side dish that’s both easy and flavorful? Slow Cooker Refried Beans deliver creamy texture and rich taste with minimal effort.

Ingredients

• For the beans:
  • 2 cups dried pinto beans
  • 6 cups water
• For seasoning:
  • 1 tbsp salt
  • 1 tsp cumin
  • 1 tsp garlic powder
• For finishing:
  • 2 tbsp vegetable oil

Instructions

1. Rinse 2 cups dried pinto beans under cold water. Pick out any debris.
2. Combine beans and 6 cups water in a slow cooker. Cook on high for 4 hours or until beans are tender.
3. Drain beans, reserving 1 cup of cooking liquid.
4. Return beans to the slow cooker. Add 1 tbsp salt, 1 tsp cumin, and 1 tsp garlic powder. Mash beans to desired consistency, using reserved liquid to adjust thickness.
5. Heat 2 tbsp vegetable oil in a skillet over medium heat. Transfer mashed beans to the skillet. Cook for 5 minutes, stirring constantly, until flavors meld.

Just like that, you’ve got a batch of creamy, flavorful refried beans. Perfect as a side or stuffed in tacos for extra heartiness.

Spicy Mexican Pulled Pork Sandwiches

Absolutely perfect for a crowd, these sandwiches pack heat and flavor into every bite. A slow-cooked pork shoulder gets its kick from a blend of spices and chiles.

Ingredients

• For the pork:
  • 3 lbs pork shoulder
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 tsp black pepper
• For the sauce:
  • 2 cups chicken broth
  • 1 cup orange juice
  • 4 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 tbsp cumin
  • 1 tbsp oregano
• For serving:
  • 6 brioche buns
  • 1 cup pickled red onions
  • 1/2 cup cilantro leaves

Instructions

1. Preheat oven to 300°F.
2. Season pork shoulder with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear pork on all sides until browned, about 4 minutes per side.
4. Remove pork from pot. Add garlic, chipotle peppers, cumin, and oregano. Cook for 1 minute until fragrant.
5. Pour in chicken broth and orange juice, scraping up any browned bits from the bottom of the pot.
6. Return pork to pot. Cover and transfer to oven. Cook for 4 hours until pork is tender and shreds easily.
7. Remove pork from pot. Shred using two forks.
8. Skim fat from cooking liquid. Return shredded pork to pot. Stir to combine.
9. Toast brioche buns lightly.
10. Pile pulled pork onto buns. Top with pickled red onions and cilantro leaves.

Fall-apart tender pork meets a smoky, spicy sauce in this unforgettable sandwich. Serve with extra pickled onions for added crunch and acidity.

Crock Pot Mexican Stuffed Peppers

Outstanding for a busy weeknight, these Crock Pot Mexican Stuffed Peppers combine convenience with bold flavors. Simply prep, set, and forget for a meal that’s as easy as it is delicious.

Ingredients

• For the peppers: 4 large bell peppers, 1 lb ground beef, 1 cup cooked rice, 1 cup black beans (drained and rinsed), 1 cup corn (frozen or canned), 1 tbsp taco seasoning
• For the topping: 1 cup shredded cheese, 1/4 cup chopped cilantro, 1/2 cup salsa

Instructions

1. Cut the tops off the bell peppers and remove the seeds. Set aside.
2. In a skillet over medium heat, brown the ground beef until no longer pink, about 5 minutes. Drain excess fat.
3. Stir in the cooked rice, black beans, corn, and taco seasoning into the beef. Cook for 2 minutes to combine flavors.
4. Stuff each bell pepper with the beef mixture. Place them upright in the Crock Pot.
5. Pour salsa over the stuffed peppers. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
6. Sprinkle shredded cheese on top of each pepper. Cover for 5 minutes until melted.
7. Garnish with chopped cilantro before serving.

Amazingly tender peppers hold a savory, spiced filling that’s both hearty and satisfying. Serve with a dollop of sour cream or avocado slices for extra creaminess.

Slow Cooker Chiles Rellenos Casserole

Easy to make and packed with flavor, this casserole transforms the classic chiles rellenos into a set-it-and-forget-it slow cooker meal. Perfect for busy weeknights or lazy weekends, it’s a crowd-pleaser that requires minimal effort.

Ingredients

• For the casserole:
  • 6 large poblano peppers, roasted and peeled
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
• For the topping:
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 1/2 tsp cumin

Instructions

1. Slice the roasted poblano peppers open lengthwise and remove the seeds. Lay them flat in the bottom of a greased slow cooker.
2. In a large bowl, whisk together the eggs, milk, flour, baking powder, and salt until smooth. Pour this mixture over the peppers in the slow cooker.
3. Sprinkle the Monterey Jack and cheddar cheeses evenly over the egg mixture.
4. Cover and cook on LOW for 4 hours or until the eggs are set and the top is lightly golden.
5. While the casserole cooks, mix the sour cream, cilantro, and cumin in a small bowl for the topping. Chill until ready to serve.
6. Once cooked, let the casserole sit for 10 minutes before serving to allow it to set further.
7. Serve warm with a dollop of the sour cream topping.

Just out of the slow cooker, this casserole is fluffy and cheesy with a slight kick from the poblanos. Try serving it with a side of warm tortillas or over a bed of greens for a lighter option.

Easy Mexican Cornbread Casserole

Just when you thought cornbread couldn’t get any better, this Easy Mexican Cornbread Casserole comes along. It’s a hearty, flavorful twist on the classic, perfect for any night of the week.

Ingredients

• For the base:
  • 1 lb ground beef
  • 1 small onion, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 packet taco seasoning
• For the topping:
  • 1 box (8.5 oz) cornbread mix
  • 1/3 cup milk
  • 1 egg
  • 1 can (4 oz) diced green chiles
  • 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook ground beef and onion until beef is browned, about 5 minutes. Drain excess fat.
3. Stir in black beans, corn, and taco seasoning. Cook for 2 minutes, then spread mixture into the prepared baking dish.
4. In a medium bowl, whisk together cornbread mix, milk, and egg until just combined. Fold in green chiles.
5. Pour cornbread batter over the beef mixture in the baking dish. Spread evenly.
6. Sprinkle shredded cheddar cheese on top.
7. Bake for 20-25 minutes, or until cornbread is golden and a toothpick inserted into the center comes out clean.
8. Let stand for 5 minutes before serving.

Out of the oven, this casserole boasts a moist, fluffy cornbread topping over a savory, spiced beef layer. Serve with a dollop of sour cream or a side of fresh salsa for an extra kick.

Crock Pot Mole Chicken with Rice

Zesty and rich, this Crock Pot Mole Chicken with Rice brings a bold flavor to your dinner table with minimal effort.

Ingredients

• For the chicken:
  • 2 lbs chicken thighs, skinless and boneless
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the mole sauce:
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp peanut butter
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1/2 cup chicken broth
• For serving:
  • 2 cups cooked white rice
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges

Instructions

1. Heat olive oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper.
2. Sear chicken for 3-4 minutes per side until golden brown. Transfer to Crock Pot.
3. In a bowl, whisk together cocoa powder, peanut butter, chili powder, cumin, cinnamon, diced tomatoes, and chicken broth until smooth.
4. Pour mole sauce over chicken in Crock Pot. Cover and cook on low for 6 hours.
5. Shred chicken with two forks directly in the Crock Pot. Stir to coat with sauce.
6. Serve mole chicken over cooked white rice. Garnish with cilantro and lime wedges.

Outstanding in flavor, the chicken is tender and the sauce is deeply chocolatey with a hint of spice. Try serving it with warm tortillas for a different twist.

Summary

Unleash the vibrant flavors of Mexico with these 20 easy Crock Pot recipes, perfect for bustling weeknights! Each dish promises a delicious escape to a fiesta of tastes, with minimal effort. We’d love to hear which recipes became your weeknight heroes—drop a comment below. Loved this roundup? Share the joy of effortless cooking by pinning this article on Pinterest for your fellow home cooks to discover!