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.
- In a crockpot, layer in the diced chicken with black beans on top.
- 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.
- Cook on high for 4 hours.
- Sprinkle cheese evenly over the tomato layer, recover and allow to cook for 15-20 minutes.
- Garnish casserole with diced tomatoes, jalapenos, and cilantro.
- 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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Crockpot Mexican Chicken
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 lbs chicken breasts diced, or 3 cups shredded rotisserie chicken
- 15 oz black beans 1 can, drained and rinsed
- 1 tsp ground cumin
- 21 oz cream of chicken soup 2 10.5 oz cans
- 10 oz Rotel tomatoes 1 can
- 1 ½ cups shredded jack cheese
- 1 ½ cups shredded medium cheddar cheese
- 1 tomato diced
- ¼ cup cilantro optional for garnish
- sliced jalapeno optional for garnish
Things You’ll Need
Before You Begin
- You can use raw chicken breasts or rotisserie chicken. If using raw chicken breasts, drain Rotel of excess liquid. If using rotisserie chicken, include the liquid from Rotel.
Instructions
- In a crockpot, layer in the diced chicken with black beans on top.
- 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.
- Cook on high for 4 hours.
- Sprinkle cheese evenly over the tomato layer, recover and allow to cook for 15-20 minutes.
- Garnish casserole with diced tomatoes, jalapenos, and cilantro.
- Serve with a side of chips or sprinkle crushed chips on top.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Debra says
Great recipe and easy. I used homemade cream of soup and added about 3 oz of cream cheese to the soup mixture to thicken it up.
I added in some corn also. It was a little soupy after about an hour of cooking, so I added in some barley (didn’t have any rice) and it thickened up nicely. So if it is soupy add in some rice a cook until the rice is done and it has thickened up then add the cheese.
Anne says
Have not tried yet, but how bout adding pasta? Or add instant mashed potatoes. It’s a GREAT thickener for casseroles gravies and soups. (Chefs trick) good luck,
Kimberly Sade says
How about cornbread instead of chips?
Amanda Davis says
You can serve this with whatever you like!
Sandra fleshman says
I replace one can of soup with Nacho soup. It really amps up the flavor.
Denise says
this is really the best… great flavor. easy to make, a nice cozy meal on a cold day… total comfort food to me… I’ve made this 4 times in the past 2 months 🤤
CG says
My 2 cents—
-I gotta try this as it has my mouth watering just reading the recipe.
-Have you guys ever done this or the Mexican chicken casserole also including/adding/substituting that tasty Mexican Oaxaca white cheese like they use in the cheeee quesadillas and white melted slightly spicy cheese queso dip for the chips and salsa at the traditional Mexican restaurants?
-Also, have you guys ever tried Pinneaple green salsa?? I bet it would be good with anything southwest/Tex Mex/Latin American/etc. style food. It’s one of my all time favorite foods—This restaurant franchise called Abuelo’s Mexican Food Embassay makes it and this pinneaple salsa is so good that you could drink it like a smoothie.
-I mainly cook Grilled healthy salads, seafood, Italian, and American foods but I need to learn to do more Southwest/Tex Mex/Latin American (Brazil is another Latin country with plenty of very good food IMO) food as well. These Mexican chicken dishes and the John Wayne casserole are some of my favorites I’ve seen on this awesome blog.
Tina Smith says
Soo Good
L. Smith says
So disappointed – why is mine a soup? It’s extremely liquidy.
Mark says
100% agree. Mine too. I’m trying to thicken
Kelsey Shipman says
I had the exact same problem. Not at all what I was expect. Did y’all have any success thickening it?
DAISY says
Hi Amanda, I can’t say how this would be , but more than likely good.
I need to know if it can be done in an Insta-Pot?
Wendy Valdez says
Have you tried using this as either a nachos topping or over Fritos like in walking tacos? I haven’t tried this yet, but I’m thinking about these two ideas.
Amanda Formaro says
I think it would be great as a dip or nacho topping!