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Make the most of your slow cooker with this simple 5 ingredient crockpot Mexican chicken the whole family will love!

Does anyone else suddenly sit around and wonder what the heck they’re going to make for dinner just as dinner rolls around? 6 pm hits and we all start looking at each other asking what we want to eat. Naturally no one has any ideas and as my roommate says “if I knew what I wanted to make I’d just make it instead of asking you.” Ha! Plus she might start smacking me upside the head NCIS style if I don’t stop requesting steak and lobster…

One of the best remedies for not knowing what to have for dinner is a little menu planning and your trusty slow cooker. This is absolutely one of my favorite dishes to make in the crock pot. Mexican flavors aside {which we all know are my favorite} it’s got just 5 ingredients and is stupid simple. Since I’m now going to be working from home alone 🙁 we’ll probably be using the crock pot a LOT more and I’m happy to have this little number up my sleeve! It’s a pretty flexible dish. Sub salsa for queso if you like, stir in sour cream at the end instead of cooking it with cream cheese in the crockpot. Add other veggies, stir in more cheese. Do whatever makes your heart happy.

I love, love, love to serve this over rice because all the liquid just soaks in and it’s perfection in a bowl. Bonus if you serve it over cilantro lime rice. It’s also good on tortillas, especially if they’re homemade, or as a dip with chips. Add more cheese if you want a legit stick to your ribs dip, otherwise it’s just good for dunking. You could also lessen the liquid produced during cooking by using fresh chicken instead of frozen and canned corn that’s been drained.

I especially love it the next day packed for lunch because the sauce thickens. If you want a thicker sauce from the get go you can turn off the crock pot once all is said and done and let it sit for 15-20 minutes {now’s a good time to cook the rice} but it’s just as good with all the saucy goodness.

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Crockpot Mexican Chicken

Yield: 6 -8 servings

Prep Time: 5 minutes

Cook Time: 8 hours

Total Time: 8 hours 5 minutes

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Ingredients

• 1 lb frozen chicken breasts
• 2 10 oz cans black beans
• 2 cups frozen corn
• 8 oz cream cheese
• 1 jar of salsa con queso

Instructions

1. Place frozen chicken breasts in the bottom of a large crockpot.
2. Pour over queso, black beans, and corn.
3. Cut cream cheese into 12 chunks and dot on top of other ingredients.
4. Cook on low for 6-8 hours or until chicken is cooked through.
5. Shred chicken with two forks, stir well and set your crock pot to the keep warm setting (or turn it off if you don't have that setting) for 15-20 minutes.
6. Serve over rice or tortillas with desired toppings.