Mexican Slow Cooker Recipes



1 can (10 ounces) red enchilada sauce

1 can (14.5 ounces) petite diced tomatoes with green chilis

1 can (15 ounces) chili beans in mild chili sauce

1 can (15 ounces) black beans drained and rinsed

1 can (15 ounces) corn drained

1 and 1/2 pounds boneless skinless chicken breasts ~2-3 large breasts

2 cups chicken stock or chicken broth

1 package (8 ounces) cream cheese very soft

1/2 teaspoon ground cumin

3/4 teaspoon paprika

1 teaspoon seasoned salt

1/4 teaspoon pepper

1 and 1/2 tablespoons chili powder

Toppings: sour cream, freshly grated cheddar cheese, avocado, fresh lime, and fresh cilantro


In a large crockpot (I use a 6 quart crockpot), add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts.

Add in the chicken stock and all of the seasonings. Stir well.

Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours (again, until chicken will shred easily)

Remove the chicken from the crockpot and shred in another bowl using two forks.

Meanwhile, cube the cream cheese into small cubes (it should be very softened -- melt in microwave) and put them in the crockpot. Stir well and cover. Change temperature to high. Let it sit for a few minutes and then using a large whisk, briskly whisk the cream cheese to melt.

Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is completely melted. Stir.

Serve with sour cream, cheddar cheese, avocado, and fresh cilantro as desired. If you only do one topping, to me, cheddar cheese is a MUST!

Recipe and Image from Chelsea's Messy Apron



1½ lbs boneless, skinless chicken thighs or breasts (see note)

½ cup low sodium soy sauce

½ cup honey

¼ cup ketchup

¼ cup hoisin

3 cloves garlic, minced

1 tablespoon cornstarch

3 tablespoons water

6 tortillas

1½ cups shredded cheese

Optional: sliced green onions and plain Greek yogurt or sour cream for topping


Place the chicken thighs or breasts in a single layer on the bottom of a slow cooker.

In a bowl, combine the soy sauce, honey, ketchup, hoisin, and minced garlic. Mix well. Pour the mixture over the chicken.

Cook on low for 4-6 hours, or until the chicken is cooked through and shreds easily.

Remove the chicken from the slow cooker and shred with 2 forks.

Pour the liquid from the slow cooker into a small saucepan. Place the saucepan over medium heat. In a small bowl, whisk together the cornstarch and water. Pour into the saucepan and cook until the mixture thickens, about 3-5 minutes.

Return the chicken to the slow cooker or mixing bowl. Pour half of the sauce mixture over the chicken and stir until the chicken is coated. Reserve the other half of the sauce to drizzle over top of quesadillas or use for dipping.

Preheat a skillet over medium high heat. Meanwhile, on each tortilla half, spread one heaping ½ cup of the chicken mixture. Top chicken with ¼ cup of shredded cheese. Fold the quesadillas and spray each side with nonstick spray.

Place quesadillas in hot skillet one at a time and cook on each side for 1-2 minutes until crispy and cheese is melted.

Remove from heat and allow to cool slightly. Slice into two or three sections. Serve immediately, topped with sliced green onions and plain Greek yogurt or sour cream, if desired.

Recipe and Image from Bluegrass Bites



3 pounds chicken (bone-in, skin-on, I mixed thighs and drumsticks)

13.5 oz can coconut milk or lite coconut milk

½ cup pineapple juice

2 tablespoons lime juice

½ teaspoon salt

½ teaspoon garlic powder

¼ teaspoon ground ginger

¼ teaspoon curry powder

⅛ teaspoon red pepper flakes


Place chicken in crock

In a mixing bowl whisk remaining ingredients

Pour over chicken

Cover and cook on high for 3-4 hours or low for 6-8

Optional (but recommended) place cooked chicken on foil lined broiler pan and broil for 3-8 minutes. Keep an eye on it and take it out as soon as it starts to brown up.

Recipe and Image from Slow Cooker Gourmet



2 pounds boneless skinless chicken breasts

1 tablespoon olive oil

1 cup mild salsa verde 

1/3-1/2 cup honey

1/2 cup lime juice

1 1/2 teaspoons chili powder

1 1/2 teaspoons salt

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1/4 teaspoon black pepper

Hot sauce to taste

1 package of your favorite tortillas


Monterrey Jack Cheese





sour cream


Rub chicken breasts with olive oil and place in the bottom of your slow cooker. Add all of the remaining Slow Cooker ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.

Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be a lot of liquid remaining). Return shredded chicken and let cook on low for an additional 20-30 minutes to absorb some of the liquid/juices. Drain excess liquid before serving or use tongs to remove shredded chicken. Taste and add more honey for sweeter, lime for more tang, hot sauce for spicier.

Assemble your favorite tortillas with chicken and top with desired taco toppings.

Recipe and Image from Carlsbad Cravings