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This Creamy Mexican Chicken Crockpot recipe is a family favorite. Only a handful of simple ingredients in this delicious dump-and-go dinner make it a winner! We Three Shanes

Creamy Mexican Chicken

This Creamy Mexican Chicken Crockpot recipe is a family favorite. Only a handful of simple ingredients in this delicious dump-and-go dinner make it a winner!
Print Recipe
Prep Time:5 mins
Cook Time:2 hrs
Total Time:2 hrs 5 mins

Ingredients

Main Ingredients

  • 2-3 whole boneless chicken breasts frozen is fine
  • 1 14.5 oz can rotel generic brand works just as good
  • 1 28 oz can cream of chicken soup generic brand works too!

Add-ins

  • 1 cup shredded cheese
  • 1/2 can black olives sliced
  • 1-2 stalks green onions sliced
  • 1 can black beans
  • 1 can corn
  • 1 whole red bell pepper chopped

Top With

  • 1 dallop sour cream
  • 1 whole avacado sliced
  • 1 bunch cilantro chopped

Instructions

  • Place frozen or thawed chicken breast in the bottom of the crockpot.
  • Pour the can of cream of chicken soup over the chicken.
  • Pour the can of rotel on top and stir into the cream of chicken soup to blend the two together a bit.
  • Place the lid on the crockpot and cook for 2-3 hours on high or 4-6 hours on low.
  • Once the chicken is cooked, grab two forks and shred it right there in the crockpot. It should fall apart pretty easily.
  • Stir in any add-ins you want and cook for another 30-60 minutes.
  • 20 minutes before dinner, add some rice into a rice cooker.
  • Serve the Creamy Mexican Chicken over cooked rice and top with sour cream, avocado, and/or cilantro.
  • Store leftovers in an airtight container in the fridge.
Servings: 4 people