Slow Cooker Creamy Mexican Chicken
Slow Cooker Creamy Mexican Chicken is a simple, comforting dinner that delivers BIG flavor with minimal effort. Made with tender chicken breasts or thighs, tangy sour cream, fire-roasted tomatoes, green chiles, and taco seasoning, this dish brings the bold taste of Tex-Mex right into your kitchen—with barely any prep time.
Why You’ll Love This Creamy Mexican Chicken
Dump-and-go convenience – Just toss everything in your slow cooker and let it work its magic.
Versatile – Serve it over rice or pasta, in tacos, burritos, or enjoy it just as it is.
Family-friendly – Not too spicy, creamy enough for kids to love, and customizable for any heat preference.
Freezer-friendly – Make a big batch and freeze leftovers for quick meals later!
Making Slow Cooker Creamy Mexican Chicken
First, add the sour cream, broth, tomatoes, and green chiles to the slow cooker and give it a stir.
QUICK NOTE: use water if you don’t have broth, use beef or vegetable if you don’t have chicken. Further, you can make some broth from a bullion cube.
Next, season both sides of the chicken with the taco seasoning. Use 2 – 3 tablespoons, because it’s seasoning the whole dish, not just the chicken.
Cover and set the slow cooker on LOW for six hours (for the best, most tender results), or on HIGH for four hours if you’re short on time.
After cooking for six hours, that chicken is done, tender, and fall-apart good, but if you’re wondering, you can always check the temperature. Chicken is done at 165°F.
Then, using two forks, roughly shred the chicken and stir before serving.
Serving Suggestions
This creamy Mexican chicken is incredibly versatile! Here are some tasty ways to serve it:
- Over rice, pasta, or quinoa for a filling bowl.
- Stuffed in tacos, burritos, or enchiladas.
- On top of nachos for the ultimate game day snack.
- With a side of tortilla chips for dipping.
- In a lettuce wrap for a low-carb option.
- Plain just keeping it simple.
Tips and Variations
- Spice it up: Add a diced jalapeño or chipotle peppers in adobo for heat.
- Make it cheesy: Stir in 1 cup of shredded cheese for extra richness.
- Lighter version: Use Greek yogurt instead of sour cream.
- Add beans or corn for extra texture and fiber.
Storage & Reheating
This dish stores beautifully:
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in the microwave or on the stovetop until heated through.
Likewise, Check Out More Slow Cooker Recipes:
Head on over to the RECIPES drop down menu (at the top), then scroll down to “slow cookers,” or click HERE and I’ll pop you over.
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Slow Cooker Creamy Mexican Chicken
Equipment
- 1 Slow Cooker
Ingredients
- 8 oz. sour cream
- 1/2 cup chicken broth
- 14.5 oz. can fire roasted diced tomatoes
- 4 oz. can diced green chiles
- 2 Tbsp. taco seasoning (like Dan-O's)
- 2 lbs. boneless skinless chicken breasts
Instructions
- In slow cooker, mix together sour cream, broth, tomatoes, and green chiles.
- Season both sides of chicken with taco seasoning. Lay chicken in slow cooker. Cover.
- Set slow cooker on LOW for 6 hours (for best results), or on HIGH for 4 hours if you're short on time.
- Roughly shred chicken using 2 forks.
- Serve solo, in tacos or burritos, or over rice or noodles. Garnish with fresh cilantro, onions, shredded cheese, diced black olives, etc. Enjoy!
Nutrition
Slow Cooker Creamy Mexican Chicken
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Ready to make it? Pin this recipe, grab your ingredients, and let the slow cooker do the work!
In the meantime, I hope you have yourself a blessed day.
